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Need banana pepper canning recipe

Discussion in 'The Lounge' started by Hatchetman, Sep 15, 2005.

  1. Hatchetman

    Hatchetman Senior Member

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    Anyone out there have a good easy recipe for canning banana peppers in a pressure cooker? Not looking for an exotic recipe, just a good eating one....Thanks in advance....Pete
     
  2. When canning banana peppers, the most successful method is to pickle them in vinegar salt and water brine.



    Choose banana peppers that are uniform in size. Wash them well and slice in half. Then carefully scrape out the seeds and pulpy matter. Or when canning banana peppers you may slice the peppers into rings and leave the seeds intact.



    For canning banana peppers, have your hot, sterilized jars ready along with a kettle of boiling brine (1 qt. water, 1 pt. vinegar, ½ C. salt for approximately 3 lbs. Peppers). Pack the jars with the whole peppers, standing vertically, to within ½ inch of top of the jar. Pack the rings to within ½ inch of the top of the jar. Add a clove of garlic and a few celery leaves to each jar. Pour the boiling brine over the banana peppers leaving ½ inch of space from the top and seal at once. Process the banana peppers in a boiling water bath (212 degrees F.) for 10 minutes.



    When canning banana peppers you may want to experiment with the flavor by adding more garlic and adding 1 stem and head of dill to each jar. This recipe makes about 5 to 6 pints, so you can put different seasonings in each jar to find the family favorite flavor.
     

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