How To Make Hot Pepper Rings Food

HOT PEPPER RINGS

Steps:

• Wash and stem hot peppers.
• Remove seeds and inner membranes if you'd like to take some of the heat out of the peppers, otherwise leave them in.
• Slice peppers into even 1/4 inch thick slices. Wear gloves to keep your fingers from stinging.
• Fill large pot or canner with water so that jars are covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize).
• Mix vinegar, water, salt and sugar in a non-reactive saucepan.
• Boil for 1 minute.
• Place 1/4 clove of garlic in each jar and pack with pepper rings.
• Pour hot vinegar brine over peppers.
• Remove air bubbles and push peppers underneath pickling liquid as much as possible, leaving a 1/2 inch headspace.
• Wipe rim with clean cloth, seal with hot sealing lid, tighten screw band on top finger tight and process in hot water bath for 10 minutes.

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.

HOW TO MAKE HOT PEPPER RINGS

Steps:

• Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.
• Step 2.
• Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.
• Step 3.
• Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.
• Step 4.
• Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.
• Step 5.
• Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.
• Step 6.
• Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.
• Step 7.
• Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.
• Step 8.
• Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.
• Step 9.
• Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.

FRIED POBLANO PEPPER RINGS

Steps:

• Slice poblanos in rings about 1/4 inch wide and remove seeds. Mix flour, salt and pepper in shallow bowl. Dip chile rings into milk and flour mixture.
• Carefully place in hot oil in deep-fryer or saucepan with about 3 cups oil (oil should be almost to the smoking stage when chilies start cooking). Fry until golden brown. Lightly salt and serve immediately.

GREEN BELL PEPPER RINGS

Steps:

• Remove ribs from pepper rings.
• Heat oil in large skillet.
• Add garlic, black pepper and pepper rings; cook, over high heat and stirring frequently, until tender-crisp-----about 5 minutes.
• Sprinkle with sea salt.
• Serve at once.

BANANA PEPPER RINGS

Steps:

• place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
• In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
• Bring this mixture to boil.
• Boil flats in water.
• Pour boiling mixture over pepper rings in jar, put on flats and rings.
• Let cool and check to make sure they seal.

FRENCH-FRIED BELL PEPPER RINGS

Steps:

• Slice peppers into 1/4 inch rings; remove and discard seeds and membranes. Set aside.
• Combine eggs and milk, stirring well. Combine breadcrumbs and cheese, stirring well.
• Dip pepper rings into egg mixture, and dredge in flour. Dip again into egg mixture, and then dredge through the breadcrumb/cheese mixture, coating well.
• Pour oil to a depth of 2 inches in a Dutch oven. Heat to 375 degrees.
• Fry pepper rings 1 to 2 minutes or until golden brown, turning once. Drain on paper towels.

TANGY BANANA PEPPER RINGS

Steps:

• Wash and slice peppers-you may seed them if you want to.
• Pack in jars.
• Boil vinegar, sugar, salt, alum, and turmeric.
• Should be enough liquid for 2 pints.
• Pour vinegar mixture over peppers in jars.
• Seal with lids and screw rings.
• *myfirst ones were mushy, second batch was ok**i used green chiles and jalapenos*.