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Canned HOT PEPPERS AND WIENERS

Makes 7 quarts

NOTE ( these taste better after they have sit a while, sorta like you do pickles.. they have to season…)

25- 30 nice  peppers (according to your taste can put more if like hot my husband likes hot)
Dash pepper
9 c Ketchup (64 oz bottle)
1 1/2 c cooking oil
3 1/2  c white vinegar
1 c sugar
7 packs wieners
5 small cloves garlic chopped
Put in big pot bring to a boil for 10-15 minutes

Add weiners  and let boil till they start to plump

add black pepper and chili pepper, pepperoni if on hand 1/2 lb

Pour in jars and seal can for 10 lb 10 minutes

STEP BY STEP PHOTOS

it is best to use fresh peppers but you can use frozen peppers as well.. if you get extra peppers in your garden, clean slice and freeze for next batch of peppers and wieners.

TIP posted by  Debbie Wilt

I also add big slices of onion to mine and sometimes I’ll fry the hot dog just to get a little brown on them first then aff them I’ve also added Little Smokies too, all good

NOTE you can also do this recipe with JUST Peppers.. only add more peppers.. like My friend Melinda Blevins from my recipe group on facebook TRIED AND TRUE RECIPES done.
August 28 

Serena, here is those peppers. I been super busy and a little late with posting it. Those peppers were hot but absolutely yummy. Thanks for the recipe. I hope to get more peppers in a week or so and next batch I am using hot dogs. I made salsa today and thought I could just cut a pepper or two with out gloves. Well, now I have hot hands…

 

4 Responses to CANNED HOT PEPPERS AND WIENERS

  1. Irma Hull says:

    I want to make just half of the recipe. The peppers, I want to use half sweet with the hot & cut them in wide strips.Do I leave the wieners whole or can I cut them in half? Also I’ll be using pint jars. Comments please…..

  2. Marcella Keyser says:

    Do you have to put them in a canner or a hot water bath, or do you just seal them ?

    • serena says:

      you have to put them in a canner and bring the pressure up to ten pounds… let it go for ten minutes steady on ten pounds pressure then turn off the heat.

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