Pickled & Canned Tangerine Peppers

Wash and then boil canning jars and rings for 10 minutes prior to filling them.

In a large stainless-steel pot combine all ingredients EXCEPT tangerine peppers. Bring to a boil.

Slice tangerine peppers into 1/4-to-1/2-inch rounds.

Fill hot jars with freshly sliced tangerine peppers.

Then pour hot liquid over them, leaving 1/2-inch head space in the jar. Remove air bubbles if necessary.

Wipe the rims of the jars with a clean towel and apply lids and rings. Finger tighten.

Carefully lower jars into boiling water canner bath. Water needs to cover the tops of the jars by 1-2 inches. Place canner lid on. Canning times for 0-1000 ft. elevation is 10 minutes, 1,001-6,000 ft. elevation is 15 minutes and above 6,000 ft. is 20 minutes.

After your canning time is up, turn off heat, remove canner from heat source if possible and safely remove lid from canner. Let jars stand for 5 minutes then remove jars from water bath and place on a kitchen towel and allow to cool undisturbed for 12-24 hours. Remove jar bands, clean jars with a damp cloth and mark jars with contents and date canned. Store in a cool dry place for up to a year.