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2. 16 Best Bell Pepper Recipes - AOL

   www.aol.com/lifestyle/food-16-best-bell-pepper...

   Sweet and crunchy bell peppers can be prepared in a variety of ways and their beautiful colors will brighten up any dish. Learn the best way to store bell peppers to make the most of the season's ...

3. A recipe for fun: North Hill friends gather to continue House ...

   www.aol.com/recipe-fun-north-hill-friends...

   Pepper Day or the Pepper Party grew quickly from a small family canning a few jars to close to 200 family and friends canning over 1,000 jars last year. "I don’t even eat the peppers,” said Terry.

4. Home canning - Wikipedia

   en.wikipedia.org/wiki/Home_canning

   Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is not appropriate for meats and low-acid foods such as vegetables. [2] This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in ...

5. Weck jar - Wikipedia

   en.wikipedia.org/wiki/Weck_jar

   The glass jars come in a variety of shapes and sizes, have rubber seals, glass lids, and stainless steel clips. Food is processed in Weck jars using the water bath canning technique, not a pressure canner. During the canning process the lids are secured by the clips which must be removed once the processing is complete and the jars have cooled.

6. Easy Summer Recipes: Pickled Red Onions - AOL

   www.aol.com/easy-summer-recipes-pickled-red...

   Using a wide canning funnel in the jar, pour the pickling solution into the glass jar packed with onions. Leave ½ and inch of space between the top of the liquid and the rim of the jar.

7. Food preservation - Wikipedia

   en.wikipedia.org/wiki/Food_preservation

   Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.