Canningcanned Banana Peppers Recipes

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CANNING HOT BANANA PEPPERS



Canning Hot Banana Peppers image

this is a recipe given to me by some neighbors 30 years ago an i still make it it is simple an good an always a hit at picnics

Provided by cynthia mcelwain

Categories     Peppers

Time 30m

Yield 4 quarts

Number Of Ingredients 4

48 hot banana peppers (washed, seeded and cut lengthwise or into chunks)
1/4 cup canning salt
1 quart white vinegar
3 quarts water

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.

Nutrition Facts : Calories 199.2, Fat 2.5, SaturatedFat 0.3, Sodium 7178.4, Carbohydrate 31.8, Fiber 18.8, Sugar 11.7, Protein 9.2

SPICY CANNED BANANA PEPPERS RECIPE - (3.8/5)



Spicy Canned Banana Peppers Recipe - (3.8/5) image

Provided by á-47820

Number Of Ingredients 17

4 C banana pepper, about 10-12 peppers
4 cloves garlic, sliced in half
2 tsp whole black peppercorn
1 tsp crushed red pepper
1/2 Tbsp granulated sugar
1 tsp yellow mustard seed
1 1/2 C water
1 1/2 C white vinegar
1 Tbsp kosher salt, or pickling salt
4 cups banana peppers, about 10-12 peppers
2 teaspoons whole black peppercorn
1 teaspoon crushed red pepper
1/2 tablespoons granulated sugar
1 teaspoon yellow mustard seed
1 1/2 cups water
1 1/2 cups white vinegar
1 tablespoon kosher salt, or pickling salt

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!

CANNING.....CANNED BANANA PEPPERS



Canning.....canned Banana Peppers image

This is a great way to have peppers in the winter for any event. I usually break these out in the fall and the winter, just to remind me that spring is not to far away. For us that still can, if you have a large crop of these peppers, you will crave these!

Provided by Timothy H.

Categories     Peppers

Time 20m

Yield 4 Quarts

Number Of Ingredients 11

3 lbs banana peppers
4 quarts canning jars
4 garlic cloves
6 jalapeno peppers
1/2 cup sugar
1 tablespoon dill seed
1 tablespoon mustard seeds
1/2 teaspoon pickling salt
1 quart vinegar
3 1/2 cups water
12 tomatillos

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.

Nutrition Facts : Calories 287.8, Fat 3.5, SaturatedFat 0.4, Sodium 348.9, Carbohydrate 53, Fiber 14.7, Sugar 36.7, Protein 7.7

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