Spicy Canned Banana Peppers Recipe 385 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.

SPICY CANNED BANANA PEPPERS RECIPE - (3.8/5)

Steps:

• Wash the peppers, then cut off the tops and slice them into 1/2"-3/4" rings. Remove some of the seeds and discard. Pack peppers into prepared jars (I prefer pint size, but quarts will work just as well). If desired, add Pickle Crisp Granules to jar (1/8 heaping teaspoon for a pint or heaping 1/4 teaspoon per quart jar). Put water, vinegar, garlic, peppercorns, red pepper, sugar, mustard seed & salt in pot & bring to a boil. Let it simmer on low heat for 5 to 10 minutes. I then remove the garlic cloves from the mixture. Pour hot liquid over prepared peppers, being sure to include some of the spices in each jar. Leave 1/2" headspace. Wipe the rims & tighten lids to fingertip tightness. Process the jars in a boiling water bath, ensuring they are completely covered with boiling water and process for 10 minutes. After processing, remove jars with jar lifter and set them on a folded dish towel on the counter to cool... and listen for the PING of each successfully sealed jar!

SPICY STUFFED BANANA PEPPERS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

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.

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.

SPICY MUSHROOM-STUFFED BANANA PEPPERS

Steps:

• Lay the peppers cut side up in an oven proof dish that has been lightly oiled.
• Mix remaining chopped ingredients (except cheese).
• Spoon the stuffing onto the peppers leaving the edges exposed.
• Sprinkle with Parmesan.
• Bake in 375F oven for approximately 15 minutes.