How to Preserve Fresh Banana Peppers

Preserve your fresh banana peppers in home canning jars.

You can preserve the bounty of your fresh from the garden banana peppers by canning the peppers in glass canning jars. Canning jars and supplies can be found at discount, grocery and online canning stores. Home preserved banana peppers will store safely for about a year. You should never reuse a canning lid. Canning jars are okay to reuse as long as there are no cracks or chips. Rings can be reused until they show signs of rust. Never use a non-canning jar, such as a store-bought pickle jar, for canning. The glass is not as thick and will shatter.

Things You'll Need

• 1 ½ pounds fresh banana peppers
• Knife
• Cutting board
• Large onion
• Canner
• 6 canning jars - quart size
• Canning tongs
• Stainless steel or non-stick pot (non-reactive)
• White vinegar - 2 quarts
• Peppercorns - 1 tablespoon
• Sugar - 1 tablespoon
• Bay leaves - 6
• Cayenne (Red) pepper - ¼ teaspoon
• Salt - 3 tablespoons
• 24 garlic cloves or 12 teaspoons garlic powder
• Kitchen tongs
• Dish towel
• 6 canning rings
• 6 canning lids
• Cooking thermometer

Instructions

1. Dice one onion into pieces no larger than 1 inch with a knife on a cutting board. Use the knife to remove the top stem of the peppers. According to Emeril's website, slice one side of each pepper, through the skin from the tip to the stem. Set aside.

2. Place empty canning jars onto the rack in a boiling water canner. Use hot water (not boiling), to cover the jars to 1 inch above the jar threads. Boil for 10 minutes. Turn off heat.

3. Fill a stainless steel/non-stick pot (or other non-reactive pot) with 2 quarts vinegar. Add the peppercorns, cayenne, salt, bay leaves and sugar. Cook until boiling. According to the Michigan State University Food Domain, a non-reactive pot is not affected by acid. Stainless steel, non-sticking coatings, anodized aluminum and enameled aluminum are non-reactive. Aluminum and iron shouldn't be used.

4. Add peppers, garlic cloves/powder, and onions to the other ingredients. Boil for four minutes. Remove the mixture from the heat.

5. Remove sterilized jars with canning tongs from the canner. Pour the water from the jars into the canner. Save the water.

6. Fill the jars with the peppers and onions. Pour the liquid mixture over the peppers 1 inch from the jar threads.

7. Wipe dry the outside of the jars and the jar threads with a dishtowel. It's important that no debris remain in the jar threads for a tight seal. Place a lid on top of each jar, and tightly screw a ring over it.

8. Place the filled jars into the boiling water canner. Boil at 180 degrees for 15 minutes. Turn off the water. According to The University of Georgia National Center for Home Food Preservation, you should wait five minutes, and then take the jars from the water.

9. Put the hot jars on a dishtowel. Allow the jars to sit for 24 hours undisturbed.

Tips & Warnings

• Store your preserved fresh banana peppers in a cool, dry place such as a pantry shelf.

• If you notice leakage, mold growth, or a discoloration inside of the jar, discard the entire jar and its contents.

References

• Emeril's: Pickled Banana Peppers
• Michigan State University Food Domain: Cooking, Baking, and Serving
• The University of Georgia National Center for Home Food Preservation: Recommended Canners

Resources

• The University of Georgia National Center for Home Food Preservation: Canning at Home Information
• The University of Georgia National Center for Home Food Preservation: Illustration of Canner