Description Edit

For abundant supply of bell peppers. My Aunt Maggie made these every summer and canned them as far back as I can remember. I got this recipe from her in 1984 and she had used it for years. Date and source unknown.

Contributed by Cat's Recipes Y-Group

Ingredients Edit

Directions Edit

  1. Cover peppers and onions with boiling water and let stand for 10 minutes.
  2. Drain, cover again with boiling water and let stand for 10 minutes.
  3. Dray until very dry.
  4. Add 3 tablespoons salt, 2 pints vinegar and 2 cups granulated sugar.
  5. Cook for 15 minutes and pack into jars.

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