Pack washed peppers into hot sterile jars.
Put 1/2 clove garlic in each jar.
Boil vinegar and salt.
Pack peppers in hot pint jars leaving 1/4 inch headspace.
Ladle hot liquid over peppers leaving 1/4 headspace.
Remove air bubbles with non metallic utensil.
Put on caps and process 10 minutes in boiling water canner.
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