Canned Bell Or Banana Peppers Food

SWEET PICKLED BANANA PEPPERS

Steps:

• Sterilize 2- 1/2 pint jars.
• Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
• Place peppers in the 1/2 pint jars.
• Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
• Be sure the edge of the jar has no juice on it.
• Place lids and screw on bands finger-tip tight.
• Seal jar and leave for 2 weeks.**.
• **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

CANNED BELL PEPPERS

Steps:

• Cut the cap and stem off and remove the seeds.
• Boil 3 minutes and pack into jars to within 1/2 inch from top.
• Add 1/2 tsp salt to each pint.
• Fill to within 1/2 inch of top with precooking liquid or boiling water.
• Put on cap and band.
• Process 35 minutes under 10 lbs pressure in cooker.

ROASTED RED BELL AND BANANA PEPPERS

Steps:

• Preheat your broiler.
• Place the whole peppers on a baking sheet covered with foil.
• Place them under the broiler, about 6 to 10 inches from the heat source.
• Turn the peppers frequently until the skin begins to blacken.
• Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
• When cool, wash off the blackened skin.
• You can use them at once or freeze them by placing them in layers between wax paper.

CANNED BANANA PEPPERS IN RED SAUCE

Steps:

• Wash pepper and vertically slice them -- some people like to cut them in rings. and stuff in sterile jars.
• Add ingredients in large sauce pan and bring to boil. Pour over peppers in jars. Listen for the pop!

CANNING.....CANNED BANANA PEPPERS

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.

CANNED BELL OR BANANA PEPPERS

Steps:

• Wipe off the peppers.
• Trim the stem to about 1/4 inch.
• Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half).
• Have a cake pan on two burners with water in it.
• Put jars and lids in this water.
• In another pan, mix equal amounts vinegar and water and bring to boil.
• put cut peppers (or whole if you prefer) into hot jars.
• pour vinegar/water solution over peppers.
• add 1 tsp salt to each quart.
• wipe rim of jars.
• Place hot lid on hot jar of peppers and seal tightly.
• Place jar on a towel on countertop until cool and make sure it sealed properly.
• Put in a cool dark place for 6 to 8 weeks before eating.