Canning Hot Banana Peppers

READY IN: 30mins
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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