Garlic Banana Peppers ~ How to can, step by step guide
Banana pepper plants have a tremendous yield and are very easy to can. Can a batch of these garlic banana peppers to eat with your sandwiches and salads all year long.
Yield: 9 pints
- 7-9 lbs peppers
- 5 cups vinegar
- 1 cup water
- 4 tsp salt
- 2 TBS sugar
- 18 cloves garlic, peeled
- 9 pint jars, lids, and rings
Fill a water bath canner halfway full of water and bring to a simmer. Wash your jars in warm, soapy water and inspect for any damage. Place clean jars in the water bath canner and hold at a simmer until ready to use. Wash peppers and slice peppers into ¼” slices.
In another large pot, combine vinegar, water, canning salt, and sugar. Bring to a boil.
Remove jars from water bath canner, draining well. Pack each jar with peppers and two cloves of garlic. Pour the vinegar mixture into each jar, leaving ½” headspace. Slide a rubber or plastic spatula around the edges to remove air bubbles. Add more liquid if necessary.
Affix lids and rings to the top of each jar and submerge in water bath canner. Bring the canner to a full boil and process jars for 10 minutes.
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