During this harvest season, I was very interested in learning different ways of preserving fruits, vegetables, and herbs. The winter cold limits our growing season, and we must be able to preserve the August excess of food for consumption later when fresh food sources are limited. I have practiced drying and freezing food. This summer I learned to can veggies. To can tomatoes or peppers, you cut them the way you want, season apple cider vinegar, boil the vinegar, fill sterile jars wit the veggies, cover them with the hot vinegar, cover the jar with the lid, boil the jar for time specified on recipe, wait for the jar to seal completely, store the jars in a dark, safe place.
Canning fresh peppers: