Canning and Processing Instructions for Peppers
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© 2004 David G. Blackburn
CanningUSA.COM
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For canning peppers use the following techniques:
  1. Canning loosely with 1” of headspace, and then pour over boiling water
    maintaining 1" headspace.
  2. Processing with a Pressure Canner for 35 minutes at 10 pounds.  
  3. For elevations above 1,000 foot level see Altitude Time Adjustments.  
  4. After processing, remove from boiling water and place the jars on a towel,
    separated by 1” to cool naturally as quickly as possible.
  5. Labeling and Storing