Subject: Down 10-lbs in 10-days

From: The Game Changer <[email-masked]>
Date: Mon, 13 Oct 2014 10:37:36 -0700

Greetings Atompub-archive,

This is your Evite into the Skinny Club.
Your wrong if you think that you dont belong. 

14 days from today, you could be 14-LBS lighter....

Follow this 1 Tip from DocOz - http://www.pyewalk.com/outbluff/amoeba/gourde/since.asp

[OzBlog]
09/25/2014

-
http://www.pyewalk.com/easier/rewashes/surmises/unreal/portraits/topknot.php - a3 reports
1464 Highway A, Phelps WI 54554
[Notification Settings]

-
2 lb. peppers (use red and green together for a dramatic presentation)
1 small dried chili pepper pod for each jar (optional)
1 teaspoon minced garlic
3 1/2 cup water
2 1/4 cup vinegar
6-7 tablespoon pickling or Kosher salt
1. Slice, core and seed peppers. Pack into jars.
2. Add pepper pods and garlic.
3. Dissolve salt in water. Add vinegar and fill jars.
Note: Ready in about 7-10 days.
ack banana pepper strips into jar as tight as you can, adding a jalapeo ring or two for a little heat, and the pour vinegar/water mixture over peppers, adjust two piece caps.
I don't use a water bath for peppers, It makes my peppers too mushy. HOWEVER, 'proper' canning methods state that YOU should, and according to the Ball Blue Book of preserving, the peppers should be processed for 10 minutes (adjust time for higher altitudes). I finally put up my banana peppers with a recipe that had been developing in my mind.
My idea was to slice banana peppers into flat strips (about 3 strips per pepper) and trim the length to fit into a pint jar. These strips remind me of the flat strips of pickles for sandwiches I have seen in the store. I am going to use the peppers for sandwiches.
Recipe I came up with:
slice banana peppers into strips and trim length to fit into jar with 1/2 inch headspace.
bring to hot simmer 2 parts white vinegar to 1 part spring water