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This recipe is a safe and tested recipe (important!) from the Ball Book of Canning (linked in my product highlight), and it’s one of my favorite ways to preserve an overabundance of peppers! Im a spice lover, so I just kinda mix everything together. This was a blend of banana peppers, habaneros, jalapeños, poblanos, bell peppers, etc. It’s still kinda spicy, but the vinegar really kills the heat. So according to your spice tolerance, formulate whatever mix of peppers you want! Here’s the recipe,
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