4 pounds firm, fresh, clean red bell peppers
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 cup olive oil
2 cloves garlic cloves
1 1/2 teaspoons salt
**Bottled lemon juice is preferred in this recipe to ensure the acidity level is accurate for water bath canning. The acidity level in fresh lemons varies greatly and unless you test your pH levels, bottled lemon juice should be used.
