Sweet banana peppers are a delicious and versatile vegetable that can add a tangy crunch to salads, sandwiches, pizzas, and more. If you have a bumper crop or just want to preserve their fresh flavor for months, canning is a fantastic way to enjoy sweet banana peppers year-round. In this article, I’ll walk you through the easy, safe, and tasty process of how you can sweet banana peppers at home.
Why Can Sweet Banana Peppers?
Canning sweet banana peppers locks in their bright flavor and crisp texture, allowing you to store them without refrigeration. Plus, homemade canned peppers are free from preservatives and can be customized with your favorite spices and sweetness level. Whether you prefer them pickled with a touch of sugar or simply canned in a mild brine, canning is a rewarding kitchen project.
What You’ll Need to Can Sweet Banana Peppers
Before starting, gather these basic ingredients and supplies:
– Fresh sweet banana peppers (about 3 pounds for a standard batch)
– White vinegar (5% acidity)
– Water
– Sugar (to add sweetness)
– Pickling salt
– Garlic cloves (optional, for flavor)
– Pickling spices like oregano, basil, or peppercorns (optional)
– Ball pickle crisp granules (optional, to keep peppers firm)
– Mason jars with lids and bands
– Large pot or water bath canner
– Jar lifter and funnel for safe handling
Using tested recipes and following precise measurements is crucial for safety and taste.
Step-by-Step Guide to Canning Sweet Banana Peppers
1. Prepare Your Jars and Equipment
Start by washing your jars and lids in warm soapy water. Inspect them for cracks or chips. Place the jars in a large pot or water bath canner filled with water, making sure the jars are covered by 2 to 3 inches of water. Bring to a boil and sterilize the jars for 10 minutes. Keep the jars hot until ready to fill.
2. Prepare the Peppers
Wash your sweet banana peppers thoroughly. Remove stems, and slice the peppers into rings about ¼ inch thick. You can remove seeds if you prefer a milder flavor, but it’s optional. Crushing a few garlic cloves adds a nice aroma and depth of flavor.
3. Make the Pickling Brine
In a large pot, combine white vinegar, water, sugar, and pickling salt. You can also add herbs like dried oregano, basil, and peppercorns for extra flavor. Bring the mixture to a rolling boil, stirring to dissolve the sugar and salt completely.
4. Pack the Jars
Using a funnel, pack the sliced banana peppers into the hot sterilized jars. Add a clove of garlic and some pickling spices if desired. Pour the hot brine over the peppers, leaving about ½ inch of headspace at the top. Add a pinch of pickle crisp granules if you want your peppers extra crunchy.
5. Seal and Process
Wipe the rims of the jars clean to ensure a good seal. Place the lids on top and screw the bands on finger-tight. Place the jars back into the boiling water bath, making sure they are covered by at least 1-2 inches of water. Process the jars in boiling water for 10 minutes to safely preserve the peppers.
6. Cool and Store
Remove the jars carefully with a jar lifter and place them on a towel or cooling rack. Let them cool undisturbed for 12 to 24 hours. You should hear the satisfying “pop” of the lids sealing. Store the canned sweet banana peppers in a cool, dark place. For best flavor, wait 4-5 weeks before opening to allow the peppers to fully marinate in the brine.
Tips for Perfect Sweet Banana Peppers
– Use fresh, firm peppers without blemishes for the best results.
– Always use vinegar with 5% acidity to ensure safe preservation.
– Adjust sugar to your taste if you prefer sweeter or more tangy peppers.
– Adding garlic and herbs can elevate the flavor but keep the base recipe simple if you’re new to canning.
– Label your jars with the date so you can track freshness.
– Once opened, keep the jar refrigerated and consume within a few weeks.
Quick Alternative: Refrigerator Pickled Banana Peppers
If you want a faster option, you can make quick pickled banana peppers by pouring a hot vinegar-sugar-salt brine over sliced peppers in jars, letting them cool, and refrigerating. These are ready to eat in 24 hours but won’t last as long as canned peppers.
Canning sweet banana peppers is a fun and rewarding way to enjoy their tangy, sweet flavor all year long. With just a few simple ingredients and steps, you can create delicious homemade canned peppers that brighten up any meal. Give it a try and savor the taste of summer anytime!