This is my recipe for canning peppers.
- I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil.
- Let cool down a bit then pour into 1 qrt large mouth with peppers, garlic and pickling spices.
- Seal lid and let sit for 2 weeks before eating.
I have been doing it this way for more than 10 yrs now and never had a problem. But I've been doing some reading and I'm a little concerned about my process. All kinds of recipes say I should put my filled jars into a tub of water and boil for 15 minutes. I just want to be safe and not get anyone sick. Any advice would be appreciated.