Canning Hot Banana Peppers Food

CANNING HOT BANANA PEPPERS

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.

PICKLED BANANA PEPPERS

Steps:

• Slice banana peppers into about 1/8" rounds. Thinly slice onions.
• Make sure your jars are clean and sterile. Add several onion slices and about 1-2 teaspoons of minced garlic to each jar.
• Pack peppers tightly into jars.
• Combine vinegar, water, turmeric, and canning salt and bring to a boil. Boil for 5 minutes.
• Remove from heat and pour the hot pickling mixture into each of the jars, leaving about 1/2" of head space.
• Wipe the top of the jars then place a new lid on each and seal with a band.
• Place the jars on a heat resistant surface to cool completely. As the jars cool, you should here them "pop" as they seal.
• Label and date your jars. Enjoy

GRANDMA GRUMNEY'S CANNED ITALIAN HOT PEPPER RINGS

Steps:

• 1. Prepare peppers: Wash peppers, drain. Then, wearing rubber gloves to protect your hands, cut into rings about 1/2" thick. Discard stem ends. Place cut pepper rings into a large stainless steel bowl or pan, or glass bowl. Make brine using one gallon of water and 2 cups of salt, stir together until salt is dissolved. Pour brine over peppers. Cover and allow to soak overnight. (10-12 hrs)
• 2. Next day: Prepare quart sized jars for canning peppers. Clean, & sterilize jars, lids & rings. Place 2-3 cloves of garlic, Italian seasoning, EVOO, & alum (optional) in each quart sized jar.
• 3. In a large stock pot, make canning solution of 1 gallon water, one cup pickling salt, & 1 cup cider vinegar. Bring to a boil. Remove from heat.
• 4. Drain peppers. **** Rinse lightly with cold water. Pack peppers into quart size jars with garlic, olive oil, and Italian seasoning, leaving 1/2 inch head space. Fill with canning solution. (make sure to release any air bubbles. Clean rim of jar. Tightly place lids and rims on jars. Process in a hot water bath for 10 minutes. (Do not process in pressure cooker. Peppers will get mushy & not stay crisp.)
• 5. **** You may add small green tomatoes, small pickles, small pieces of cauliflower, &/ or carrot slices to make a hot pepper vegetable mix. Just soak vegetables in brine overnight with peppers
• 6. Store away in a cool place to allow seasonings to work. Can be used after 4 weeks, but they get better and hotter as more time goes by. For hot peppers and oil, pour peppers into a glass bowl and add 1/2 cup olive oil. Serve with fresh Italian bread and butter.

CABBAGE STUFFED HOT BANANA PEPPERS - CANNING

Steps:

• Seed and de-vein peppers.
• Mix together cabbage, salt, celery seed and black pepper.
• Stuff peppers and pack into jars.
• Mix together vinegar, water and sugar.
• Bring to a boil.
• Pour over peppers.
• Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
• Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
• **Inversion is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.