Yield

Yield: 5 pints

Nutritional Analysis Per Serving

Serving Size: 1 of 5 servings
Calories: 261
Total Fat: 1 g
Saturated Fat: 0 g
Carbohydrates: 57 g
Dietary Fiber: 4 g
Sugar: 46 g
Protein: 3 g
Cholesterol: 0 mg
Sodium: 14 mg

Time

Total: 40 min
Prep: 10 min
Cook: 30 min

Ingredients

2 green peppers, chopped
2 yellow peppers, chopped
2 orange peppers, chopped
2 red peppers, chopped
1 large red onion, chopped
3 cups vinegar
1 cup water
1 cup sugar
5 cloves garlic
1 teaspoon dill seeds
1 teaspoon mustard seeds
1 teaspoon celery seeds

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Instructions

In a large pot, mix together the chopped peppers, onion, vinegar, water, and sugar. Let the mixture simmer for 15 minutes.
For each jar, add 1 clove of garlic and a pinch of each seasoning. Fill the hot jars with the pepper mixture, leaving a 1/4-inch space at the top. Secure the two-piece lids.
Process the jars in a boiling water canner for 10 minutes.

Canning Tips

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Properly handled sterilized equipment will keep canned foods in good condition for up to one year. Ensuring that hands, tools, and surfaces in your canning area are clean is the first step. Tips:

Jars should be made of glass and free from any chips or cracks. Preserving or canning jars are sealed with glass, plastic, or metal lids that have a rubber-like seal. Two-piece metal lids are the most commonly used.
To prepare jars before filling: Wash jars with hot, soapy water, rinse thoroughly, and place them open-side up, not touching, on a tray.
To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars only need to be sterilized if the food will be processed for less than 10 minutes in a boiling-water bath or pressure canner.
Follow the manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Make sure the tongs are sterilized too: Dip the ends in boiling water for a few minutes before use.
All items used in the process of making jams, jellies, preserves, and pickles must be clean, including any towels and especially your hands.

After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find information on canning at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.