Canned Peppers

Canned Peppers

This is a recipe handed down from my grandmother Hall who loved to keep a garden and later can vegetables and fruits for the winter. Before there was a thing called refrigeration they had root cellars. Even raw milk was kept for a few days in stone pitchers. That was the good ol’ days. She also loved the Bible and loved to quilt. I believe she got this recipe from a friend of the Belcher family of Cline Hollow, Tad, WV. The Belcher family settled here in the early 1800’s. One of grandma’s daughters married a Belcher. The canned pepper recipe is one of the heirlooms past down through our families.

1-qt. Tomato Juice	5-small onions, sliced
1-cup salad oil	1-tsp. salt
1-cup sugar	2 to 3 cloves of garlic
1-cup vinegar	Dill seed

This recipe is for a pound of peppers. Before you begin to work with peppers always wear thick rubber gloves and safety glasses or goggles. The capsicin in the peppers can heat things up quite a bit. First, wash; trim ends, and seed peppers by cutting down lengthwise on pepper scraping out seeds and peeling white membrane. Next, Combine all ingredients in a large kettle and cook for 5 minutes. Add enough peppers to float on the liquid. Add 1 garlic cloves to each jar. Follow the attached canning method for perfect canned peppers. Boil peppers 3 minutes. Put in hot sterilized jars and seal. You’ll need 4 large jars for each pound of peppers.