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So glad I found this recipe. I had lost mine from many years ago. We love these peppers. The sweet, tangy flavor is great. I use them on a relish tray at holiday time and they're the first to go. I like to use wide mouth jars for these peppers as I find it easier to stuff and to take them out. I just finish five quarts. Can't wait!!!

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momsplace98_11125801 September 08, 2013

While this wonderful recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

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Zeldaz September 05, 2012

My family loves these, but I use Cubanella peppers instead (easier to stuff), with less sugar. The longer they sit, the better they are!

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Pheasant Lady July 25, 2005

I used this recipe to can five quarts of peppers, and they turned out great! I did reduce the amount of sugar quite a bit because my husband doesn't like things too sweet. I only used about a cup of sugar. They turned out plenty sweet for us--spicy, sweet, and sour, just like you said. They were great.

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HollyJane October 31, 2004
Banana Peppers Stuffed With Sauerkraut