7 c  Finely chopped sweet red

           -peppers (14 to 16 medium)
      2 tb Salt (Kosher)

      6 c  Sugar (white granulated)

      1 qt Good vinegar (4% -6%)

  Combine peppers and salt; let stand 3 to 4 hours.  Add sugar and vinegar,
  cook stirring frequently, until thick, about 45 minutes.  Pour boiling hot,
  into hot Ball jars, leaving 1/8 inch head space.  Adjust caps.  Process 10
  minutes in water bath.  Yield: about 6 half pints.
  From: The Ball Blue Book Shared By: Pat Stockett