Banana Peppers Stuffed With Vienna Sausages (Or Hot Dogs)
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
4 quarts
ingredients
- 1 quart tomato juice
- 2 cups vinegar
- 3 cups sugar
- 2 (32 ounce) bottles ketchup
- 2 garlic cloves
- 4 lbs vienna sausages (or hot dogs)
- 1 gallon whole banana pepper (hot or sweet)
directions
- Mix tomato juice, vinegar, sugar, ketchup and garlic.
- Cook 30 Minutes.
- Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
- Stuff 1 Vienna sausage (or hot dog) into each pepper.
- Pack peppers tightly into pint or quart jars.
- Bring sauce to boiling.
- Pour over peppers.
- Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
- Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
- **This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
Reviews
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I have to ask how safe would it be eat? I did try another recipe like this but it called for the jars to be processed in a hot water bath. BIG PROBLEM: The hotdogs got bigger and bigger THEN the jars exploded. What a mess I had and I should have known better. I know others who have canned peppers with hotdogs with good results, but if you add more then 2 or 3 hotdogs to a quart they will swell until they burst, but if you use 1 or 2 to a jar it isn't worth trouble to can them? Also after the jars cool they are only 1/3 full.
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While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern standards. Meat needs to be processed in a pressure canner in order to assure safety, although home pickling of sausages is no longer recommended. 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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If you're following USDA/NCHFP guidelines for optimum food storage safety, you'll need to pressure can this recipe (Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints or Quarts for 75 minutes) <br/>CAUTION: If you are processing at an altitude over 1000 feet, be sure to follow altitude adjustments for your style pressure canner.
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We didn't have the vienna sausages on hand. Instead, I cleaned and cut up the peppers (we used hot banana peppers). I prepared the sauce as per the recipe, poured it over the peppers, and sealed them. We love this as a side dish over noodles, as a sauce for over chicken or with a steak, or even as a go-with for homemade bread. Allow for about 2-3 weeks or more for a good blending of the tastes.
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RECIPE SUBMITTED BY
FloraandMerriwether
Hampstead, Maryland