Over the last several weeks we have received many requests to share our recipe on how to can banana pepper rings.
Although we used a lot of our Hot Banana Peppers to make our famous Hot Pepper Mustard, we continue to have a ton of peppers on each plant.
So now our focus has turned to preserving them by making them into pickled pepper rings.
We primarily use the peppers on sandwiches, nachos and as a pizza topping. However, we also use them when we are making Mississippi Pot Roast instead of pepperoncini peppers.
The pepper rings give the roast a unique flavor. Plus, I know that I will always have them on hand, unlike the pepperoncini peppers.
And if you are new to canning, this is one of the easiest recipes to try! The peppers are canned using the hot water bath method. And that means that you don’t have to use a pressure canner.
How To Can Banana Pepper Rings
The first thing to know is that not all banana peppers are the same. Although they make look similar, there is quite a difference in taste between sweet and hot banana pepper varieties.
Just like the names indicate, one is sweet and one is hot. And for some reason, our garden tends to produce very hot peppers!
However, the canning method for either type of banana pepper rings remains the same.
The only difference is that if you are using hot banana peppers I strongly recommend you use gloves when cutting the peppers. Otherwise your hands will burn and ache for days! And no one has time for that during canning season!
First start by slicing your banana peppers into 1/4-1/2 inch slices. If you like super thin pepper rings, I suggest you use a mandoline slicer.
Then place the vinegar, water and pickling salt in a medium saucepan and heat until boiling.
Pack The Jars
In each sterilized, warm, half-pint canning jar add in 1/2 clove of garlic, 1 1/2 teaspoons mustard seed (optional) and 3/4 teaspoon celery seed (optional). The spices do not alter the safety of the canning recipe so they can be omitted if desired.
Next place the sliced banana pepper rings inside each jar, leaving 1/2 inch headspace.
Ladle the hot brine into each jar, just covering the top of the peppers. Use a plastic utensil and slide it down the inside of the jars to release any air bubbles.
Add additional liquid if necessary, but leave 1/2 inch head space to allow the jars to properly seal. Wipe the rim and then add the lid and ring to finger tight.
Using a jar lifter, lower each jar into a hot water bath canner. Add water until it is 2 inches above the top of the jars. Cover and heat until the water boils.
Hot Water Bath Canning Instructions
Once the water begins boiling, start your timer for 10 minutes (adjusting for altitude as necessary).
Once the timer is up, remove the canner from the heat and remove the lid. Let the jars of pickled banana pepper rings sit in the water for an additional 10 minutes.
Using your jar lifter, remove the jars and place on a thick towel. Let cool for 24 hours and then check the jars to make sure they sealed properly.
If you push on the center of the jar and the lid moves, the jars did not seal. Immediately place those jars in the refrigerator. Store all sealed jars in a cool, dark place for up to 18 months.
Mary and Jim
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- 1 lb sweet or hot banana peppers
- 3 cups cider vinegar, (5%)
- 2 cups water
- 3 tsp. pickling salt
- 3 cloves garlic
- 3 Tbsp. mustard seed, optional
- 1 1/2 Tbsp. celery seed , optional
- Sterilize canning jars and keep warm. Prepare hot water bath.
- Using gloves, wash and cut off the stems of the peppers. Slice into 1/8-1/4 inch slices.
- Place vinegar, water, and pickling salt in a medium sauce pan and heat until boiling.
- Fill each jar with 1/2 clove of garlic, 1 1/2 tsp. mustard seed (optional) and 3/4 tsp. celery seed (optional). Then add the pepper slices, making sure to leave 1/2" of headspace at the top of the jar.
- Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/2" of headspace. Use a plastic utensil to remove any air bubbles, adding more liquid as needed.
- Add lid and finger tighten the ring. Process in hot water bath that is already close to boiling for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.
- Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.
The pepper rings will not be as crisp as store-bought banana rings as there are no preservatives in this recipe.
In order to make sure they are as crisp as they can be, only use fresh picked, undamaged pepper rings and be sure that the hot water bath is near boiling when you place the jars in the canner to avoid over processing them.
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g