Canning Hot Banana Peppers

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

• Ready In: 30 mins
• Yields: 4 quarts

Ingredients

• 48  hot banana peppers (washed, seeded and cut lengthwise or into chunks)
• 1⁄4 cup canning salt
• 1  quart white vinegar
• 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.