Banana Peppers Stuffed With Vienna Sausages (Or Hot Dogs)

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READY IN: 1hr
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix tomato juice, vinegar, sugar, ketchup and garlic.
  • Cook 30 Minutes.
  • Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
  • Stuff 1 Vienna sausage (or hot dog) into each pepper.
  • Pack peppers tightly into pint or quart jars.
  • Bring sauce to boiling.
  • Pour over peppers.
  • Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
  • Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
  • **This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
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