The Best Way to Preserve Banana Peppers

Can or freeze excess banana peppers for future use.

Finding a way to use excess quantities of banana peppers can be daunting. Fortunately, preserving banana peppers is relatively simple. The best way to preserve your peppers will depend on how you plan to use them in the future. If you plan to use the peppers to cook with and prefer for them to have a sweet flavor, freezing is the way to go. On the other hand, if you want to use banana peppers as a garnish for salads or sandwiches, canning them in vinegar is your best option.

Things You'll Need

• Freezer bags
• Drinking straw
• Banana peppers
• Large pot
• Vinegar
• Salt
• Canning jars
• Paring knife

Instructions

Freezing Banana Peppers

1. Select fresh peppers without bruises or bad spots. Peppers should be crisp, not mushy.

2. Rinse your peppers to remove any dirt or chemical residue. Dry thoroughly.

3. Remove the stems and seeds from your peppers with a paring knife.

4. Cut your peppers as you like. Smaller pieces are easier to store, but how you cut your peppers will depend on how you plan to use them. For example, dicing the peppers is appropriate for sauces, whereas larger slices may be more appropriate for other recipes.

5. Put your peppers in freezer bags.

6. Close the freezer bag, leaving only a space for a drinking straw. Use the straw to suck out the air in the bag. Alternatively, press out excess air by flattening the bag around the peppers with your hands.

7. Seal the bag shut, and freeze. Peppers should keep for 9 months in an ordinary freezer, and up to 14 months in a deep-freeze.

Canning Banana Peppers

1. Choose healthy banana peppers that are crisp with no spots. Smaller peppers are usually more tender.

2. Wash the banana peppers to remove any dirt, insects, or insecticides.

3. Remove the stem and seeds from larger peppers. Cut peppers in slices or strips if desired.

4. Acquire glass jars with lids that screw on tightly.

5. Sterilize jars and lids in boiling water in a large pot for about 10 minutes or in the dishwasher.

6. Broil peppers on high between 400 and 450 Fahrenheit for about 10 minutes. Check peppers every one to two minutes and turn them with metal tongs until the skin is evenly cooked on each side. Cool peppers and peel off the skin.

7. Place peppers in jars, leave 1 inch of space in the top of the jar.

8. Fill with a boiling mixture of equal parts vinegar and water, with sugar, salt and spices if desired. Leave 1 inch of space for expansion during sealing.

9. Seal the jars by covering them in a boiling water bath for 10 minutes or until the lids pop. Sealed lids are sucked down in the middle, and won't make a popping sound when pressed down in the middle. Alternatively, seal jars with a pressure canner, following the manufacturer's instructions.

Tips & Warnings

• Write the date, month and year on your freezer bags and jars for future reference.

• Freeze mixtures of banana peppers and chopped fresh vegetables for an easy instant stir-fry on a busy week night.

• Freeze mixtures of banana peppers and chopped onion and garlic to add to fresh or cooked tomatoes for a quick and easy salsa.

References

• PickYourOwn.org: How to Freeze Peppers from Your Garden or the Shop
• PickYourOwn.orgHow to Make Your Own Home Pickled Peppers
• West Viriginia University: Let's Preserve Peppers
• Gardening Home: Canning Banana Peppers