PICKLED PEPPERS

      Title: PICKLED PEPPERS
  Categories: Pickles, Vegetables
       Yield: 3 Quarts
  
       3 lb Peppers
       3 c  White vinegar (5%)
     1/4 c  Salt
       3 c  Water
  
   Fill clean canning jars with peppers. Bring remaining ingredients to
   a boil and pour over peppers to 1/4 inch from the top. Remove air
   bubbles by running a spatula between the food and the jar. Place lid
   on jar and secure with a ring band. (Follow manufacturer's
   instructions for tightening.) Place jars in water bath canner or deep
   kettle with rack. (The canner should be half full of water.) Add
   enough water to cover the tops of the jars. Begin counting processing
   time when the water bath temperature reaches 180 degrees. Process for
   10 minutes. As you remove jars from bath, do not disturb the seal.
   Leave the ring bands on a rack or folded towel. when the jars are
   cool, check lids to ensure they're sealed. Store in a cool, dry, dark
   place, with temperatures not exceeding 75 degrees. Makes 3 quarts.
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