Per my last post we have lots of banana peppers and we use them for sandwiches and such. Therefore, we enjoy canning them for this purpose. I thought I should share our methods.

First you will need a least a pound and a half of peppers. Pictured below is about that amount. (one picking from 3 plants).

Next you will need the following ingredients:

• 6 cups of vinegar
• 2 cups of water
• 3 cloves of garlic
• Salt
• Alum or “pickle crisp“

Cut up your peppers into 1 inch pieces or into rings. Combine your vinegar, water and garlic into a large saucepot. Bring to boil and then reduce hear and let simmer for about 5 minutes. Remove garlic. Pack peppers into hot jars (we use 1 pint jars) and leave at least 1/4 inch of space on the top. Pour your hot liquid over the peppers leaving the same 1/4 inch at the top. Remove any air bubbles. Add 1/2 teaspoon of salt per pint and the appropriate amount of Alum (about 1/4 teaspoon per pint) or “pickle crisp” which I think is better. Put the caps on and process for 10 minutes in boiling water canner. The tops should seal themselves after a while. It should make about 5 pints.

If you do this with hot peppers, make sure to wear gloves as they can irritate your skin.

You will notice the jalapeno peppers in the picture. These are “no heat” jalapenos and we like to combine them with the banana peppers. You can also add serrano peppers to this concoction. If you do only add about 1/4 pound. Let me know if you another method for banana peppers.

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