Peppers

Garlic Banana Peppers ~ How to can pepper, step by step guide #Canning #peppers

 

How to can Garlic Banana Pepper Rings, #Canning, #Garden, #peppersGarlic 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

Directions

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.

How to can Garlic Banana Peppers, #Canning, #Garden, #peppers

You might also enjoy these tips:How to can Tomatoes, a step by step guide on how to can tomatoes #canning, #Tomatoes,How to Can Tomatoes ~ Quick step by step guide

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light recipes

Each day we will be posting A Thrifty Light recipe from one of our readers. At the end of the month, one of you will win a $25.00  Gift Card. For all the details click here. Keep those thrifty and healthy recipe tips coming!!!

Please submit your recipes on this post HERE, or to our email with the  word Thrifty Recipe on the subject line.

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chicken vegetable soupPhoto Credit Gourmet 

Thanks to Geri for this recipe

Chicken Vegetable Soup

2 lbs boneless, skinless chicken breast
half lb carrots{more or less to taste}
2 stalks celery
1/4 onion, sliced
garlic clove or garlic powder
salt and pepper

Place chicken breasts in enough water to cover, and about an inch or two more than that. Bring to boil, skimming off any ‘foam’ that forms. Add garlic, salt and pepper. Cover and reduce heat to just above simmering, and cook 30-45 minutes, or until chicken is cooked through and is no longer pink inside. Remove chicken and cool, add vegetables to water and cook until desired softness–10-20 minutes depending on how much crunch you want. Shred or cut up chicken into bite sized pieces, and return to pot. Soup keeps and reheats well, and is good to make earlier in the day. Serve over rice or noodles if you desire.

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Thanks to Alex Deaton

Ziggy Beans

This doesnt taste like its healthy but for those who do Weight Watchers its about 6.5 points for a 1/6 of the recipe.

1 can pinto beans 1 can red kidney beans
1 can pork and beans 1 cup chopped celery
1 cup chopped onion 1 cup green pepper
1 sm. package turkey lil’ smokies 9 slices cooked turkey bacon
1/2 tsp. dry mustard 2Tbsp. regular mustard
1/2 cup brown sugar 1/2 cup molasses
1/4 cup BBQ sauce 1/4 cup ketchup
1 can Italian stewed tomatoes

Drain beans, chop celery, onion, green pepper and crumble bacon. Mix all ingredients together and toss in crock pot. Cook 4-6 hours. You can also bake this in the oven at 350 degrees for 45 min. if you need it faster.
Most of these items should be lurking in our stockpiles but even to go out and buy should be fairly inexpensive =)

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Thanks to Joanna for this recipe 
Here is one of my all-time favorite recipes.

Saucy Chicken and Peppers

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 sm. onion, cut into strips
1 lb. chicken breasts, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 tbsp. lite soy sauce
1/2 cup barbecue sauce
2 cups hot cooked brown rice

Heat skillet on medium high. Spray with cooking spray. Add bell peppers and onions; cook and stir until veggies are crisp-tender. Transfer to large bowl; keep warm. Add meat, garlic, black pepper to same skillet. Cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through, stirring occasionally. Add barbecue suace; cook until heated through. Add veggies back into pan. Toss gently and serve over rice. Makes 4 servings.

 

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