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Hot peppers
28 oz. bottle of ketchup
1 pint vinegar
2 c. brown sugar
1 pint salad oil

Remove seeds from peppers. Cut into wedges. Cover with warm
water and boil for 5 minutes. Drain. Pack into pint jars.
Combine ketchup, vinegar, sugar, and oil and bring to boil,
stirring often. Pour over peppers in jars and seal. Process in
pressure canner at 6 pound pressure for 8 minutes.

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Accuracy is believed to be good, but is not guaranteed.
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