Canning banana peppers
Canning banana peppers and other vegetables is a most rewarding activity. But remember, canning is not something you can experiment with as you prepare your fruits and vegetables. Canning is truly a science and you must follow directions exactly, or you will end up with time, food and effort wasted.
When canning banana peppers, the most successful method is to pickle them in vinegar salt and water brine.
Choose banana peppers that are uniform in size. Wash them well and slice in half. Then carefully scrape out the seeds and pulpy matter. Or when canning banana peppers you may slice the peppers into rings and leave the seeds intact.
For canning banana peppers, have your hot, sterilized jars ready along with a kettle of boiling brine (1 qt. water, 1 pt. vinegar, ½ C. salt for approximately 3 lbs. Peppers). Pack the jars with the whole peppers, standing vertically, to within ½ inch of top of the jar. Pack the rings to within ½ inch of the top of the jar. Add a clove of garlic and a few celery leaves to each jar. Pour the boiling brine over the banana peppers leaving ½ inch of space from the top and seal at once. Process the banana peppers in a boiling water bath (212 degrees F.) for 10 minutes.
When canning banana peppers you may want to experiment with the flavor by adding more garlic and adding 1 stem and head of dill to each jar. This recipe makes about 5 to 6 pints, so you can put different seasonings in each jar to find the family favorite flavor.
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