1/1 Photo of Canning Hot Banana Peppers
cynthia mcelwain's Note:
this is a recipe given to me by some neighbors 30 years ago an i still make it it is simple an good an always a hit at picnics
My Private Note
Units: US | Metric
- 1Use gloves when handling hot peppers.
- 2Sterilize four quart jars, lids and rings in boiling water.
- 3Taking one jar at a time, place as many peppers as you can into the jar.
- 4Mix 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.
- 5Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
- 6Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
- 7Place in boiling water bath five minutes (no more or they will be soggy).
- 8After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
- 9The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.
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Nutritional Facts for Canning Hot Banana Peppers
Serving Size: 1 (6081 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 199.2
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 7178.3 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 18.7 g
- Sugars 11.7 g
- Protein 9.1 g