Canning Hot Banana Peppers

By cynthia mcelwain on August 15, 2008

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Ingredients

    1. 48 hot banana peppers ( washed, seeded and cut lengthwise or into chunks)
    2. 1/4 cup canning salt
    3. 1 quart white vinegar
    4. 3 quarts water

Directions

  1. Use gloves when handling hot peppers.
  2. Sterilize four quart jars, lids and rings in boiling water.
  3. Taking one jar at a time, place as many peppers as you can into the jar.
  4. Mix 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.
  5. Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
  6. Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
  7. Place in boiling water bath five minutes (no more or they will be soggy).
  8. After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
  9. The 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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