Directions
Peppers should be canned only in half-pint or pint jars. Hot pack only.
Cut to preference and then boil for 3 minutes. To peel (if desired) dip
hot in cold water and strip skins. Drain and pack into hot jars, leaving
1″ headroom. Add 1/2 teaspoon salt and 1 tablespoon vinegar to each
pint. Cover with boiling water, leaving 1/2″ headroom. Adjust lids.
Process in a pressure canner at 11 pounds pressure dial-gauge or 10
pounds weighted-gauge for 35 minutes.