Banana Peppers Canned Recipes

PICKLED BANANA PEPPERS

Steps:

• Slice banana peppers into about 1/8" rounds. Thinly slice onions.
• Make sure your jars are clean and sterile. Add several onion slices and about 1-2 teaspoons of minced garlic to each jar.
• Pack peppers tightly into jars.
• Combine vinegar, water, turmeric, and canning salt and bring to a boil. Boil for 5 minutes.
• Remove from heat and pour the hot pickling mixture into each of the jars, leaving about 1/2" of head space.
• Wipe the top of the jars then place a new lid on each and seal with a band.
• Place the jars on a heat resistant surface to cool completely. As the jars cool, you should here them "pop" as they seal.
• Label and date your jars. Enjoy

CANNING HOT BANANA PEPPERS

Steps:

• Use gloves when handling hot peppers.
• Sterilize four quart jars, lids and rings in boiling water.
• Taking one jar at a time, place as many peppers as you can into the jar.
• Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.
• Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
• Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
• Place in boiling water bath five minutes (no more or they will be soggy).
• After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
• The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.

SPICY CANNED BANANA PEPPERS RECIPE - (3.8/5)

Steps:

• Wash the peppers, then cut off the tops and slice them into 1/2"-3/4" rings. Remove some of the seeds and discard. Pack peppers into prepared jars (I prefer pint size, but quarts will work just as well). If desired, add Pickle Crisp Granules to jar (1/8 heaping teaspoon for a pint or heaping 1/4 teaspoon per quart jar). Put water, vinegar, garlic, peppercorns, red pepper, sugar, mustard seed & salt in pot & bring to a boil. Let it simmer on low heat for 5 to 10 minutes. I then remove the garlic cloves from the mixture. Pour hot liquid over prepared peppers, being sure to include some of the spices in each jar. Leave 1/2" headspace. Wipe the rims & tighten lids to fingertip tightness. Process the jars in a boiling water bath, ensuring they are completely covered with boiling water and process for 10 minutes. After processing, remove jars with jar lifter and set them on a folded dish towel on the counter to cool... and listen for the PING of each successfully sealed jar!

CANNED BELL OR BANANA PEPPERS

Steps:

• Wipe off the peppers.
• Trim the stem to about 1/4 inch.
• Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half).
• Have a cake pan on two burners with water in it.
• Put jars and lids in this water.
• In another pan, mix equal amounts vinegar and water and bring to boil.
• put cut peppers (or whole if you prefer) into hot jars.
• pour vinegar/water solution over peppers.
• add 1 tsp salt to each quart.
• wipe rim of jars.
• Place hot lid on hot jar of peppers and seal tightly.
• Place jar on a towel on countertop until cool and make sure it sealed properly.
• Put in a cool dark place for 6 to 8 weeks before eating.

PICKLED BANANA PEPPERS

Steps:

• Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
• Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours.
• Stir peppers before serving. Keep in the refrigerator.