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

Place half the green peppers and half the vinegar into blender container; cover and process at liquefy until pepper is liquefied. Pour into a sauce pan. Repeat with remaining peppers and vinegar. Add red pepper, sugar and salt to sauce pan. Bring to a boil; add pectin. Boil for about 20 minutes or until mixture sheets when dropped from spoon. Add several drops of green food coloring. Pour into hot sterilized jars, leaving 1/8 inch head space. Seal. Jars may be sealed with paraffin but a head space of 1/2 inch should be left. Cover jars immediately with 1/8 inch layer of hot, but not smoking, paraffin. A single thin layer of paraffin holds a seal better than a thick layer. Yields 4 half pints.