Hubs and I decided to can banana peppers and jalapeño peppers this year since every year we have had tons of excess that we were just giving away. I talked to my grandma and this is how she has always canned them so this isn't an exact recipe by any means, but it depends on how many peppers you have and the size of them.
You will need:
Canning Jars with lids and rings (I used 1/2 pint, but you can also use pints)
|Boiling the lids and rings.|
|I try to remove the majority of the seeds from ours.|
The more seeds there are the spicy they will be.
Then pack them into your empty jars(add a clove of garlic prior to packing the peppers in if desired). I typically wash my jars with soapy water and then place in the oven at 200 degrees while I'm cutting up whatever I'm canning. You can also place them in boiling water on the stove.
While you are cutting your peppers up get a 1:1 mixture of vinegar to water boiling on the stove. I did 3 cups vinegar and 3 cups water. I probably could of gotten away with half this amount of liquid, but I'd rather throw some away then have to wait on more to boil.
After your peppers are packed tightly into the jars add 1/4 teaspoon of salt to a 1/2 pint or 1/2 teaspoon of salt to a pint jar. I used 1/2 pints because this size works good for us.
Begin to ladle the water/vinegar mixture into each jar leaving 1/2 inch headspace (area from top of liquid to rim of jar).
Then remove all the air bubbles from the jar. You can use a butter knife to do this and you may have to add more liquid after doing this. Then secure the lid tightly with a ring and the lids will seal on their own as the jars cool down. You can remove the rings once the jars are completely cooled off and I label my lids with the year so we use the oldest first. We typically wait at least 2 weeks before eating them also.
|Removing the air bubbles.|
Also I post my jalapeño recipe once I have some ready to can.
Linking up this week at House of Rose for Inspire Me Please Weekend