6 lg. green peppers, cut in pieces
1 1/2 c. cider vinegar (4 to 6% acid strength)
6 c. sugar
1/2 tsp. salt
1 tsp. crushed red pepper
1 bottle liquid pectin
Green food coloring

Put half the green peppers and half the vinegar into blender container. Cover and process at liquefy until pepper is liquefied. Pour into a saucepan. Repeat with remaining peppers and vinegar. Add red pepper, sugar, and salt. Bring to a boil and add pectin. Boil until it thickens when dropped from spoon, about 20 minutes. Add a few drops green food coloring. Pour into sterilized hot jars and seal. About 4 pints.