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    You are in: Home / Recipes / Canned Banana Pepper Rings Recipe
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    Canned Banana Pepper Rings

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Timothy J Higgins Eva's Note:

    These my best estimates and you may need a little more or less of the vinegar and water mix.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
    2. 2
      2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
    3. 3
      3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
    4. 4
      4.At the same time, in a small pot, place jar lids and boil.
    5. 5
      5.Once the jars and lids are boiling, turn on low heat.
    6. 6
      6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
    7. 7
      7.Repeat with remaining peppers and jars.
    8. 8
      Once the jars start to cool, they will seal.

    Ratings & Reviews:

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    Nutritional Facts for Canned Banana Pepper Rings

    Serving Size: 1 (2842 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 38.3
     
    Calories from Fat 5
    15%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1185.3 mg
    49%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 4.8 g
    19%
    Sugars 2.7 g
    11%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    alum

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