Canned Banana Pepper Rings Recipes

HOW TO CAN BANANA PEPPER RINGS

Steps:

• Sterilize canning jars and keep warm. Prepare hot water bath.
• Using gloves, wash and cut off the stems of the peppers. Slice into 1/8-1/4 inch slices.
• Place vinegar, water, and pickling salt in a medium sauce pan and heat until boiling.
• Fill each jar with 1/2 clove of garlic, 1 1/2 tsp. mustard seed (optional) and 3/4 tsp. celery seed (optional). Then add the pepper slices, making sure to leave 1/2" of headspace at the top of the jar.
• Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/2" of headspace. Use a plastic utensil to remove any air bubbles, adding more liquid as needed.
• Add lid and finger tighten the ring. Process in hot water bath that is already close to boiling for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.
• Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.

BANANA PEPPER RINGS

Steps:

• place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
• In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
• Bring this mixture to boil.
• Boil flats in water.
• Pour boiling mixture over pepper rings in jar, put on flats and rings.
• Let cool and check to make sure they seal.

CANNED BANANA PEPPER RINGS

Steps:

• 1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
• 2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
• 3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
• 4.At the same time, in a small pot, place jar lids and boil.
• 5.Once the jars and lids are boiling, turn on low heat.
• 6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
• 7.Repeat with remaining peppers and jars.
• Once the jars start to cool, they will seal.

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.