Canning.....canned Banana Peppers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This is a great way to have peppers in the winter for any event. I usually break these out in the fall and the winter, just to remind me that spring is not to far away. For us that still can, if you have a large crop of these peppers, you will crave these! Ingredients:
3 lbs banana peppers |
4 quarts canning jars |
4 garlic cloves |
6 jalapeno peppers |
1/2 cup sugar |
1 tablespoon dill seed |
1 tablespoon mustard seeds |
1/2 teaspoon pickling salt |
1 quart vinegar |
3 1/2 cups water |
12 tomatillos |
Directions:
1. Preheat oven to 175°F.
2. Put the jars in the oven until you are ready to fill them, this will insure that the jars will not break when adding the hot brine.
3. Wash peppers and tomatillo, cut off the tops, slice down the middle and remove the vein and seeds.Cut the tomatillo in quarters, set aside.
4. Chop the garlic in chunks and add 1 clove per jar chopped!
5. Slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!).
6. Pack the jars with the banana peppers, jalapenos and garlic. Add all other ingredients in a pot and simmer until the sugar is dissolved, about 10 minutes.
7. Pour the hot liquid into the quart jars and seal.
8. Do not put into a HOT WATER BATH, these will seal with the hot liquid.
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