This is from my favorite book on food preservation,called "Well Preserved" by Eugenia Bone.
4 pounds peppers
1 cup bottled lemon juice
2 cups white wine veingar (5% acidity)
1 cup olive oil
2 medium garlic cloves, sliced (about 1 tablespoon)
1.5 teaspoons salt
Char broil peppers in broiler (about 7 inches from heat), turning often so that they blister all over, about 20 minutes.
Let peppers stand until cool enough to handle. Remove charred skin, cut peppers in half, and remove seed pods.
Combine lemon juice, vinegar, oil, garlic, and salt in a saucepan and heat over medium heat, just to boiling
Have ready 3 scalded jars/bands. (simmer new lids in small pan of water to soften flange)
Pack peppers into jars and pour marinade over them. Using butter knife, pop any air bubbles in the jars. See that the garlic slices are evenly distributed. Leave 1/2-3/4" headspace in jars.
Wipe rims, place lids, screw on bands until fingertip tight.
Process peppers in boiling bath for 15 minutes. Turn off heat and allow jars to sit in the water for 5 minutes, then remove jars and let them rest for 4-5 hours. Check seals and store in a cool, dry place for up to a year!
I haven't tried this recipe yet... but probably will in a week or so when my banana pepper plant is ready!
Is the time correct tho? [quote] Char broil peppers in broiler (about 7 inches from heat), turning often so that they blister all over, about 20 minutes.
[/quote] seems too long, I'd think it would cook them to mush. Kristi
Adding that I need to look for that book. I am a cookbook/plantbook junkie. LOL
Also if I can add, I think the problem with oil in canned goods in to be sure to keep the jar rims free of oil so they will seal.
I've canned meats in the past and there is always excess fats that cook out so I don't think it is an issue. JMO Kristi