Prep 30 mins
Cook 30 mins
The heat and flavor of the peppers blends with the sausages and tomato sauce. We eat these like pickles or as appetizers. I also give the jars as Christmas gifts. The green peppers in the red sauce makes for a colorful gift. The recipe originally came from my ex-grandmother-in-law.
- 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.
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.
I used those little smokies, they were awsome! Although I will process my jars in a boiling bath for about 20 min next time, I thought the peppers were a little tough, when I didn't process them.
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.