Stuffed Hot Peppers(Canning Recipe) - cooking recipe

Ingredients

hot peppers
sauerkraut
3 or 4 pieces garlic
pinch of alum
2 c. water
2 c. vinegar
1 tsp. salt

Preparation

Core peppers (don't break), wearing rubber gloves.
Wash and boil 2 minutes.
Cool in ice water.
Stuff with sauerkraut.
Pack in sterilized jars.
Add garlic and alum.
Cover with solution of water, vinegar and salt.
Boil in hot bath for 3 to 5 minutes. Seal.