Cabbage Stuffed Hot Banana Peppers - Canning

A great appetizer and hit at may a party.

• Ready In: 1 hr 30 mins
• Yields: 12 jars

Ingredients

• 80 -90  large banana peppers
• 1  gallon cabbage, chopped
• 6  teaspoons salt
• 5  teaspoons celery seeds
• 1  teaspoon black pepper
• 8  cups white vinegar
• 7  cups water
• 5  lbs sugar

Directions

1. Seed and de-vein peppers.
2. Mix together cabbage, salt, celery seed and black pepper.
3. Stuff peppers and pack into jars.
4. Mix together vinegar, water and sugar.
5. Bring to a boil.
6. Pour over peppers.
7. Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
8. Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
9. **Inversion is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.