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My tremendously supportive husband & I have 3 wonderful children, 1 dog, 12 laying hens, 2 dairy goats, 3 bee hives, and a 2000 sq foot vegetable garden on a small 1/4 acre lot in the city. In the center of it all is our small 1,000 sq foot house purchased in 2008 as a foreclosure that we fully renovated to host our growing family, home school adventures, and small home business (CozyLeaf.com). We have a desire to learn a path to self sufficiency finding ways to be good stewards of the resources God has given us. We want to learn to live with less as we laydown roots to our little homestead.

Tuesday, August 3, 2010

Canning Pepper Rings

Step 1: Prepare your stove top! 1 pot of boiling water for water bath canning, 1 pot of vinegar and water (equal parts vinegar and water...I used 1/2 cup of each), 1 pot for lids. Place your jars in your boiling water to get them sterlized while you prepare your pepper rings.

Step 2: Clean your pepper, slice them in the desired thickness. Peal your garlic.

Step 3: Pack your garlic and pepper rings into your jars. I like garlic so I used 4 cloves, but you could just use 1.

 Step 4: Put 1/4 tsp canning salt (or regular salt but canning salt will help prevent the mixture from getting cloudy in storage)

Step 5: Fill your jars with the boiling vinegar water mixture leaving 1/4 inch headspace.

Step 6: Put sterlized lids and rings onto jars and place jars in the boiling water bath canner and process for 10 minutes.

Step 7: Remove jars from canner and let them rest overnight. Remove the rings and check the seals, clean the jars, label and store!

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