Removing the stems and seeds decreases the heat level in the peppers.
If you have never canned before the task can seem daunting. In reality it is a fairly simple process. Once you get the process down it is a great way to take advantage of price breaks on ingredients, or preserve excess produce from your garden. Try the pickling process on cucumbers, green tomatoes, sweet peppers even watermelon rind. Now, lets get canning!
Instructions
1. Cut into halves or quarters. If you like, remove the ribs and seeds from the hot peppers with a sharp knife. Doing this will decrease the heat in the peppers, but leave you with the flavor and spice. Peppers vary greatly in spice, from Hungarian peppers that are not very hot, to serranos and viciously hot habaneros.
2. Heat up the broiler. Place your cut peppers with the skin side up and broil until the pepper skin is black and blistered. Remove from the broiler, place in a bowl and cover for 10 minutes. This steams the peppers and allows the skins to be easily removed. Remove the skins by rubbing them off with your hands, do not rinse under water. Pack loosely into jars.
3. Place the vinegar, water, pickling salt, sugar and garlic into a saucepan and bring to a boil for 10 minutes. Remove the garlic cloves and pour the hot mixture on top of your peppers, leaving about an inch at the top of each jar. Wipe the top of the jars clean and place on the lids.
4. Prepare your canning pot. Bring the water to a boil, lower your canning rack into the pot. Make sure that your cans are covered by at least 2 inches of water. You may have to add more water. Cover your canning pot and bring the water back to a boil, then start timing. If you live at an elevation below 6,000 feet, process the cans for 15 minutes; above that, go for 20 minutes.
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