CANNED PICKLED CARROTS & SERRANO PEPPERS: By Rachel Stewart, Spend Smart Live Happy, LLC

Ingredients

1 cup white wine distilled vinegar

2 tablespoons sugar

1 teaspoon pickling salt

1 pinch of black pepper

8 large carrots, diced, or sliced

6 serrano peppers, diced or sliced

Preparation

1. Prior to beginning the canning process; do the following: decide on how much to can and adjust the recipe accordingly, prepare jars by sterilizing with hot soap and water and place in oven at lowest temperature setting to keep jars warm and sterile, wash the produce and slice or dice to preference. Fill water bath canner with enough hot water to cover jars with a couple inches of water. Place lid onto the water bath canner and place the canner on stove top at maximum heat to bring to a rolling boil for canning.
2. In a medium saucepan, mix together the vinegar, sugar, pickling salt, and black pepper. Bring the mixture to a full boil before removing from heat and allowing it to cool.
3. In another pot bring some water to a full boil and then place the cut carrots and peppers into the pot and cook for 1 minute. After the 1 minute, remove from heat, pour into a strainer, and then rinse and drain the contents.
4. Using sterilized pint size jars, fill the jars with the carrots and peppers (be sure to leave a 1 inch headspace), then cover them with the vinegar mixture (being sure to leave a 1/2 inch headspace to complete). Wipe the rim of the jars clean before placing on the canning lids, and then seal the jars hand tight and place in the canner in accordance with your current sea level: 0-1,000 feet- process for 15 minutes; 1,001-6,000- feet process for 20 minutes; Above 6,000 feet process for 25 minutes.
5. Let cool, undisturbed for 12-24 hours and then check to ensure that all jars were properly sealed. (Jars are properly sealed when they have popped loudly and are indented in the center and will not pop back up when pressed down upon).
6. This recipe will make approximately 2-3 pint size jars (it is advised to double or triple this recipe if desired). Once properly canned, it is best to keep jars in a cool dark place and will store for up to a year, once opened, jars will store for up to 4 weeks under refrigeration.

Disclaimer: (Please read) Please note that food preservation is a wonderful tool for saving money, eating seasonal foods year long, and for emergency preparedness; however there can be risks involved with canning if not properly conducted and therefore the reader is advised in that it is always best to be aware of all local or government health standards as it pertains to home canning (water bath canning & pressure canning), as well as have an understanding of what foods can be canned in a water bath vs pressure canner. Additionally, the reader assumes all responsibility for the level of sanitation in the preparation and canning process as well as liability for any improperly canned items resulting in any related adverse health effects. The reader is advised to consult their government health department for instructions or guidelines on how to safely can foods at home.