How to Can Sweet Banana Peppers
Canning vegetables or fruits is a smart way to preserve your produce. During canning, a vacuum is created around the produce. Because the air has been removed, the foods can be preserved indefinitely. If you have a bumper crop of sweet banana peppers that you cannot eat or give away fast enough, consider canning them for use later in the year.
Things You'll Need
- Banana peppers
- Canning jars
- Pot
- Tongs
- Saucepan
- Stove
- Water
- Vinegar
- Knife
Instructions
-
Wash your jars with a mild soap and water. Rinse.
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Fill a pot with water and heat to boiling. Place the jars and lids in the water to sanitize. After five minutes, pull out with tongs and allow to cool.
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Slice your sweet banana peppers into small rings. Place in the jars, leaving about an inch of space between the top of the jar and the peppers.
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Mix one cup of water with five cups of vinegar in a saucepan. Heat until boiling. Allow to boil for 15 minutes.
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Pour vinegar solution in the jars to cover the peppers.
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Put the lids on the filled jars immediately. Bring the pot of water back to a boil. Plunge the jars in the water. There should be enough water in the pot to fully cover the jars. Bring the water back to a boil. Boil for 10 minutes.
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Turn off the heat. Remove the jars using tongs. Set on a towel to cool for several hours.
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