Time for another easy and quick canning recipe! This time, we're pickling and canning some Banana Peppers from our garden!
Tools and Ingredients
This is a pretty easy canning recipe. Here are the tools needed for the job:
- cutting board and knife
- mixing bowl
- 4 quart pot
- measuring spoons and cups
- canning supplies: lid lifter, jar lifter, jar funnel, water bath canner (or stock pot), pint jars, rings and lids, etc.
The below ingredient amounts are for a 2 pint batch. Multiply as needed to fill your jars. Here are the ingredients for this recipe:
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 tsp mustard seed
- 1 tsp celery seed
- 1 lb banana peppers
Step-by-Step Photo Recipe
Start by cutting the end of the peppers off and taking out all the seeds.
Slice the peppers into your desired thickness. We like about 1/4 inch thick rings.
Use your trusty helper to put the slices into a mixing bowl as you go.
Take a moment to enjoy your bowl of peppers. They're not roses, but can still be admired!
Combine the vinegars, sugar, mustard seed, and celery seed into a pot and bring to a roiling boil. Take this time to confuse your trusty helper with the saying "a watched pot never boils" as you both continue to watch the pot.
When you get bored watching the pot, fill your jars with the peppers. If you're messy or clumsy like us, use your canning funnel for that ultra-clean look.
Using a 1 cup measuring cup or other implement of choice, ladle the boiling brine into your jars leaving 1/2 inch head space. Use a butter knife or other tool to "burp" the air out of the jar as you go. These burps are okay in the kitchen and giggling is admissible. Place your lids and rings on the jars and tighten them down by hand.
Fire up your canner of choice (ours is a propane burner in our outdoor kitchen), and put the jars into the pot. Be sure to have the jars covered by at least 1 inch of water. We like to go overboard on this to be safe... and wild. When the water is boiling, start your timer. Process the jars for 10 minutes*. When finished, turn off the heat and let the jars and pot slowly cool down before removing.
Depending on your elevation and your jar size, your canning time will vary. According to the Colorado State University Extension, elevations below 6,000 feet should be 10 minutes for pint jars, and 15 minutes for quart jars. If your elevation is above 6,000 feet, process pints for 20 minutes and quarts for 25 minutes.
Set your jars out to cool and seal overnight. The following day, remove the rings and check that the lids are sealed.
For the best results, let the peppers sit at least a week to get all good and pickley.
That's It!
See you in the comments below, and on the next post!
Until next time, @greenacrehome
