Canned Peppers for Stuffing
- peppers - 25 - 30, red, yellow, green
- salt - 3 - 4 tbsp
- sugar - 2 tbsp
Wash the peppers and remove their seeds.
The next day, prepare the jars you'll be using for the peppers. Fill the jars with the peppers, arrange them upright. Pour in the juice they've released and cap the jars tightly.
Boil for 6-7 min. to vacuum seal. Invert the ready jars with the caps down and cool. Store in a dark and cold area.