How To Can Banana Peppers
Banana peppers are the perfect accompaniment to salads and sandwiches. But their taste falls flat if they have not been canned well. Here are a few tips on how to can banana peppers.
What You Need
- Jars for storing
- Crisco oil
- 1 gallon white vinegar
- ½ cup salt
- 2 cups sugar
Steps To Take
Step 1: The first thing to do is to clean the jars that you want to store the peppers in thoroughly. Boil some water in a small pot and place the jars as well as lids in it to be sterilized.
Step 2: Wash and rinse the banana peppers. Slice them evenly. Keep the seeds if you want the peppers to taste real hot.
Step 3: In each jar place one clove of garlic and one tablespoon of the Crisco oil.
Step 4: Pack the jars full with the banana pepper slices, but leave about ¼ inch gap from the mouth of the jar.
Step 5: Take a large pot and pour in the vinegar, the salt and the sugar. Bring the mixture to a boil.
Step 6: Place the jars filled with pepper in shallow pans of hot water so that they become warm. This ensures the glass of the jars will not crack once you pour in the hot vinegar mixture.
Step 7: Fill each jar with the boiled vinegar mixture all the way up.
Step 8: Wipe the rims of the jars carefully, so that no particles remain. This is crucial, because even a small grain can prevent the jars from being sealed completely.
Step 9: Stir the peppers around with a clean spoon to remove any air bubbles that may have formed.
Step 10: Place the lids loosely on the jars and cover them with a towel for 24 hours. This helps keep the heat in, sealing the jars. After 24 hours, tighten the lids and label the jars.
Banana peppers that have been canned in this way can be used within 2 weeks. However, they taste better the longer they are allowed to sit in the jar.
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Image Courtesy: agoodappetite