Canninghotbananapeppers 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.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

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!

CABBAGE STUFFED HOT BANANA PEPPERS - CANNING

Steps:

• Seed and de-vein peppers.
• Mix together cabbage, salt, celery seed and black pepper.
• Stuff peppers and pack into jars.
• Mix together vinegar, water and sugar.
• Bring to a boil.
• Pour over peppers.
• Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
• Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
• **Inversion is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.