Canning Hungarian Hot Peppers Food

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

Ingredients

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

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