How to Preserve Jalapeno & Banana Peppers

Jalapeno and banana peppers are two common pepper plants that many gardeners grow successfully in a home garden. By midsummer, when these pepper plants begin to produce tasty peppers, many gardeners start to consider ways to preserve them. Make pickled hot peppers using both jalapeno and banana peppers for a delicious way to enjoy your pepper harvest. Process the pickled peppers in a hot water canner to preserve them for future use.

Things You'll Need

• Jalapeno and banana peppers (4 lbs. total)
• Colander
• Utility knife
• Cutting board
• 5 cups white vinegar
• 1 cup water
• 4 tsp. canning salt
• 2 Tbsp. granulated sugar
• 2 cloves minced garlic
• Baking sheet
• 9 pint jars (with bands and lids)
• Water process canner
• 2-qt. saucepan
• Jar tongs
• Measuring cups and spoons
• Plastic gloves
• Towel

Instructions

1. Wash the jalapeno peppers and banana peppers in the colander under cool water.

2. Place the peppers onto the cutting board. While wearing gloves (to protect your hands from the pepper oils), cut the peppers into quarters and remove the stems and seeds. Use the knife to make slits along the length of each pepper quarter and place the peppers onto the baking sheet.

3. Preheat the oven to 400 degrees and place the baking sheet into the oven. Watch the peppers as they bake and remove them when the skins bubble (approximately five minutes). Remove the baking sheet from the oven.

4. Place the peppers back into the colander and run them under cool water. Remove the skins from the peppers as you hold them under the water.

5. Prepare the canning jars, bands and lids by washing them. Fill the canner with water and place the canner on a burner. Bring the water to a rolling boil.

6. Place the prepared peppers into the canning jars, leaving approximately ½ inch of free space at the tops of the jars.

7. Measure and pour the vinegar, water, canning salt, sugar and garlic into the saucepan. Boil these ingredients and then reduce the heat to a simmer. Simmer the pickling ingredients for 10 minutes. Strain out the garlic, if you wish.

8. Pour the pickling ingredients over the peppers in the jars, filling each jar to within ½ inch of the top.

9. Wipe the tops of the jars with a damp cloth and place the lids and bands onto the jars.

10. Place the jars into the water-process canner and make sure the water level is at least 1 inch above the tops of the jars. Bring the water in the canner back to a full boil and process the peppers for 15 minutes.

11. Remove the jars from the canner using the jar tongs and place them on a towel on the counter. Leave the jars undisturbed for 24 hours and then store the peppers at room temperature indefinitely.

References

• West Virginia University: Preserving Peppers