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Canned Peppers
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Mom and dad teamed up to make these every year, growing the peppers in their backyard garden. Frequently, the canned goodies would show up in baskets at Christmas time.

Hungarian block peppers, sweet or mild

Heinz vinegar (important)

Water

Whole cloves of garlic, peeled

Canning salt

Dill seed

Sugar

Alum

Boil canning bottles and lids to sanitize them. Leave in hot water while preparing peppers.

Place peppers in hot tap water (right in the sink or in a large pan) and let stand for about an hour. Cut peppers in half, wearing gloves (or your hands will burn.) Remove core. Have all spices at the ready.

Bring to a boil one quart water for every one quart Heinz vinegar. Take out one hot jar at a time and hold it wrapped in a towel. Add 2 cloves garlic, 1/4 tsp. alum, 1 tsp. salt, 1 tsp. dill seed, and 2 tsp. sugar. Layer in the peppers so the outside (smooth) part of the pepper is facing outside the jar.

Take the boiling vinegar/water and quickly fill the jars to 1 inch from the top. Put the lid on and tighten only by hand (the heat will do the rest of the sealing.)

Have bath towels on the table or in a box. Turn the filled jar upside down on the towel and quickly cover with another towel (or even a blanket.) It’s important that for the first hour everything is kept very hot. Let set for a few hours and then turn right side up. Store away for some good winter eating!

(After a few days, you can remove the outer lid from the jars and reuse those lids for other canning.)