How to Can Sweet Banana Peppers

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Canning vegetables or fruits is a smart way to preserve your produce. During canning, a vacuum is created around the produce. Because the air has been removed, the foods can be preserved indefinitely. If you have a bumper crop of sweet banana peppers that you cannot eat or give away fast enough, consider canning them for use later in the year.

Things You'll Need

  • Banana peppers
  • Canning jars
  • Pot
  • Tongs
  • Saucepan
  • Stove
  • Water
  • Vinegar
  • Knife
  • Wash your jars with a mild soap and water. Rinse.

  • Fill a pot with water and heat to boiling. Place the jars and lids in the water to sanitize. After five minutes, pull out with tongs and allow to cool.

  • Slice your sweet banana peppers into small rings. Place in the jars, leaving about an inch of space between the top of the jar and the peppers.

  • Mix one cup of water with five cups of vinegar in a saucepan. Heat until boiling. Allow to boil for 15 minutes.

  • Pour vinegar solution in the jars to cover the peppers.

  • Put the lids on the filled jars immediately. Bring the pot of water back to a boil. Plunge the jars in the water. There should be enough water in the pot to fully cover the jars. Bring the water back to a boil. Boil for 10 minutes.

  • Turn off the heat. Remove the jars using tongs. Set on a towel to cool for several hours.

Tips & Warnings

  • Add additional seasonings, such as a teaspoon of dill or horseradish or a clove of garlic to each jar, along with the banana peppers for extra flavor.
  • Label the jars after boiling so you will be sure of the contents and the date.
  • Store the jars in a cool, dark place.

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References

  • Photo Credit Hemera Technologies/PhotoObjects.net/Getty Images
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