A Pint of Pickled Peppers

Picture of last year's canning

   With the pepper harvest still coming in..it is time for some canning today. We love delicious, tangy banana peppers and have been growing them for several years now. Banana peppers are great on salads and sandwiches as well as pizzas and fresh tomatoes. Since the canner is on the stove, let's share a recipe.

Peppers from last season

PICKLED BANANA PEPPERS

3 lbs. banana peppers

8 cloves garlic

4 Tablespoons sea salt

7 cups white vinegar

7 cups water

8 pint size canning jars

fresh canning lids and rings

water bath canner

Before we begin canning, our jars are washed in warm, soapy water and placed in a 100 degree oven to keep warm while the product is being prepared. The lids are placed in water and simmered over low heat to activate the rubber seal for optimum canning results. At this point, my water bath canner is filled 3/4 full and set to heat on medium high heat; I like it boiling before my jars are ready to immerse.

The water and vinegar are mixed together and set to simmer over low heat. While that heats, the peppers get a good washing before they are sliced into rings, leaving the seeds in tact.  Into warmed canning jars we place one garlic clove- then fill them with sliced peppers leaving one inch head space. One tablespoon of salt is added to each jar before the vinegar/water mix is poured over the peppers- again, leaving one inch head space. 

Warm lids and rings are placed on the jars which are then added to the water bath canner and processed for ten minutes.

   There you have it..healthy, happy, totally tasty banana peppers ready to shelf and store for delicious eating. I give my jars a few weeks to meld before eating them. What's in your canner this weekend?