The hubby likes pickled banana peppers on his sandwiches. He likes them so much, he planted several plants in the garden this year, bought canning supplies, and looked up how to do it.
I personally don't care for them, but figured it was something we could learn how to do together.
BTW, the orange one is spicy. Pick them after they turned yellow, and are just starting to turn orange at the top. You don't need a lot of peppers. This is enough for a pint and half, but we only made one pint.
So here we go, picture-by-picture instructions on how to can banana peppers. Of course, we haven't opened the jar yet to actually taste this. The recipe got 5 stars on food.com so how bad can it be?
First you have to sanitize the jars and lids. To do this, put them in a water bath for 10 minutes in water that just barely under a boil. Be careful, these jars are crazy hot. We were doing tomatoes at the same time, which is why there are 4 jars in the pot.
Cut the tops off the peppers. Leave the seeds for now.
Use a food processor to slice the peppers very thinly.
Wash the seeds out the best you can.
Mix 2 cups vinegar, 2/3 cup sugar, 1/2 teaspoon mustard seeds, and 1/2 teaspoon celery seeds in a pot and boil it. (we didn't have celery seed and used salt instead.)
Your jars should be about ready. Remove them carefully from the pot and set them upside down on a towel. We bought special canning tongs to do this. Seriously hot.
Use a funnel to add the peppers and the liquid. Fill the jar about 1/4 inch from the top.
Put the lid and the band on the jar and place it back into the boiling water for 30 minutes. Make sure the water covers the jar.
Label your jar.
Label your jar.
Done!!
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