Description
A simple guide to canning banana peppers for long-lasting flavor.
Ingredients
- Banana peppers
- Vinegar (white or apple cider)
- Water
- Salt
- Sugar
Instructions
- Wash the peppers thoroughly and slice them into rings, strips, or chunks, removing seeds if desired.
- Boil the pickling liquid with vinegar, water, salt, and sugar until dissolved.
- Pack the sliced peppers into hot, sterilized jars without packing too tightly.
- Pour the hot vinegar mixture over the peppers, leaving a little space at the top.
- Wipe jar rims clean and add lids, twisting on the rings.
- Process jars in a water bath for 10-15 minutes, ensuring they are covered by at least an inch of water.
- Remove jars with a jar lifter and let cool, listening for sealing pops.
Notes
Always label jars with the date canned and check for proper sealing before storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg