Canningcanned Banana Peppers Recipes

CANNING.....CANNED BANANA PEPPERS

Steps:

• Preheat oven to 175°F.
• Put the jars in the oven until you are ready to fill them, this will insure that the jars will not break when adding the hot brine.
• Wash peppers and tomatillo, cut off the tops, slice down the middle and remove the vein and seeds.Cut the tomatillo in quarters, set aside.
• Chop the garlic in chunks and add 1 clove per jar chopped!
• Slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!).
• Pack the jars with the banana peppers, jalapenos and garlic. Add all other ingredients in a pot and simmer until the sugar is dissolved, about 10 minutes.
• Pour the hot liquid into the quart jars and seal.
• Do not put into a HOT WATER BATH, these will seal with the hot liquid.

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.