Canned Banana Peppers

**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn’t sealed, either re-process the jars within the 24 hours or refrigerate and use first.

Canned Banana Peppers
This is a recipe I found years ago, it is no longer supported as a "safe" canning procedure. If you are concerned about using safe canning practices, use the water bath method as recommended. Otherwise, an excellent recipe for keeping delicious banana peppers until the next years fresh ones start being ready.
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Ingredients
  1. 1⁄2 lb banana pepper, seeded and sliced crossways into rings
  2. 2 cups white vinegar
  3. 2⁄3 cup white sugar
  4. 1⁄2 teaspoon mustard seeds
  5. 1⁄2 teaspoon celery seed
Instructions
  1. Sterilize 2- 1/2 pint jars.
  2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  3. Place peppers in the 1/2 pint jars.
  4. Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
  5. Be sure the edge of the jar has no juice on it.
  6. Place lids and screw on bands finger-tip tight.
  7. Seal jar and leave for 2 weeks.**.
Notes
  1. **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
Summerfield Herb Farm https://www.summerfieldherbfarm.com/
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