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Banana Pepper Rings- Canning Recipe

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Category:
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Ingredients:  
Ingredients:  
Banana Pepper Hot Canning Method

5 cups white vinegar
6-8 pounds of prepared and sliced sweet banana peppers
1 ½ cups water
4 tsp pickling salt
2 tbsp sugar
2 cloves garlic, crushed
Hot water bath canner
Ball pint jars or quart jars; half pints will work, as well
Jar lifter
Butter knife or another blunt utensil
Directions:
Directions:
To make this simple recipe to pickle banana peppers, fill the canner with water, and add the empty jars without their lids or rings. Boil the water. Turn off the heat.

For sterilizing Mason jars, keep the jars in the boiling water for ten minutes and use the jar lifter to remove the hot jars from the canner and put them on a towel on the counter. Pack the peppers in the jars.

Mix the vinegar, canning salt, water, garlic, and sugar in a large pot or saucepan, and bring the mixture to a boil. Carefully pour the brine into the jars, and leave 1/2 inch headspace at the top of the jars. A wide-mouth funnel is ideal for this purpose.

Use the butter knife to coax out air bubbles. Add any extra spices that you may like, such as mustard seed or celery seed. Wipe off the rims, and seal the containers.

Add the jars to the canner, turn on the heat, and let the water boil for at least ten minutes. See the National Council for Home Food Preservation instructions for canner times, which vary depending on container sizes and altitude (..).

 

 

 

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