MARINATED PEPPERS

      Title: MARINATED PEPPERS
  Categories: Canning, Preserving, Vegetables
       Yield: 9 Half-pints
  
       4 lb Firm peppers*
       1 c  Bottled lemon juice
       2 c  White vinegar (5 percent)
       1 tb Oregano leaves
       1 c  Olive or salad oil
     1/2 c  Chopped onions
       2    Garlic cloves; quartered
            -- (optional)
       2 tb Prepared horseradish
            -- (optional)
  
   Yield: About 9 half-pints.
   
   (Bell, Hungarian, Banana, or Jalapeno)
   
   * Note: It is possible to adjust the intensity of pickled jalapeno
   peppers by using all hot jalapeno peppers (hot style), or blending
   with sweet and mild peppers (medium or mild style).
   
   For hot style: Use 4 lbs jalapeno peppers.
   
   For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild
   peppers.
   
   For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild
   peppers.
   
   Procedure: Select your favorite pepper. Caution: If you select hot
   peppers, wear rubber or plastic gloves while handling them or wash
   hands thoroughly with soap and water before touching your face.
   
   Peppers may be left whole. Large peppers may be quartered. Wash,
   slash two to four slits in each pepper, and blanch in boiling water
   or blister in order to peel tough-skinned hot peppers.
   
   Peppers may be blistered using one of the following methods: Oven or
   broiler method: Place peppers in a hot oven (400 degree F) or broiler
   for 6-8 minutes or until skins blister. Range-top method: Cover hot
   burner, either gas or electric, with heavy wire mesh. Place peppers
   on burner for several minutes until skins blister.
   
   Allow peppers to cool. Place in pan and cover with a damp cloth. This
   will make peeling the peppers easier. After several minutes of
   cooling, peel each pepper. Flatten whole peppers. Mix all remaining
   ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove
   (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon
   per pint. Fill jars with peppers, add hot, well-mixed oil/pickling
   solution over peppers, leaving 1/2-inch headspace.
   
   Adjust lids and process according to the recommendations in Table 1.
   
   Table 1. Recommended process time for Marinated Peppers in a
   boiling-water canner.
   
   Style of Pack: Raw.  Jar Size: Half-pints and Pints. Process Time at
   Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 3,000 ft: 20 min.
                          3,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   ======================================================= === * USDA
   Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
   format courtesy of Karen Mintzias
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