If you have a bounty of banana peppers from your garden or the market, canning them is a fantastic way to preserve their tangy, mild flavor and enjoy them year-round. Canning banana peppers is straightforward, safe, and rewarding, giving you delicious pickled peppers ready for sandwiches, salads, or snacks anytime. Let’s walk through the process step-by-step in an easy-to-follow way.
Why Can Banana Peppers?
– Long Shelf Life: Properly canned banana peppers can last up to a year or more in your pantry.
– Convenience: Ready-to-use peppers that add a tangy crunch to your meals.
– Cost-Effective: Preserve your harvest or buy in bulk and save money.
– Flavor Preservation: Keep the fresh taste and texture locked in.
What You’ll Need
Before you start, gather these essentials:
– Fresh banana peppers (about 3 pounds for a standard batch)
– White vinegar (5% acidity)
– Water
– Canning salt (or regular salt without additives)
– Sugar (optional, for a touch of sweetness)
– Garlic cloves and pickling spices (mustard seeds, celery seeds, peppercorns, coriander seeds) for flavor
– Canning jars with lids and rings (pint or quart size)
– Large pot or water bath canner with a rack
– Jar lifter and funnel
– Non-metallic utensil (like a plastic knife or chopstick) to remove air bubbles
Step-by-Step Instructions to Can Banana Peppers
1. Prepare Your Jars and Equipment
Start by washing your jars, lids, and rings in warm soapy water. Inspect the jars for any cracks or chips. Place the jars in a large pot or water bath canner filled with water, making sure the jars are covered by at least 2-3 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 Banana Peppers
Wash your banana peppers thoroughly under cool running water. Remove the stems and slice the peppers into rings about ¼ inch thick. If you prefer less heat, remove the seeds and membranes by scraping them out with a small knife. For more spice, leave the seeds intact. Wearing food-safe gloves is recommended if you are sensitive to peppers.
3. Make the Pickling Brine
In a large saucepan, combine:
– 2 cups white vinegar (5% acidity)
– 2 cups water
– 2 tablespoons canning salt
– 1 teaspoon sugar (optional)
Heat the mixture over medium heat, stirring until the salt and sugar dissolve. Bring the brine to a rolling boil, then remove from heat.
4. Pack the Jars
Place a few cloves of garlic and about 1 teaspoon each of mustard seeds, celery seeds, and peppercorns into the bottom of each sterilized jar for flavor. Pack the sliced banana peppers tightly into the jars, leaving about ½ inch of headspace at the top. Use a non-metallic utensil to remove air bubbles by gently poking around the inside edges of the jar.
5. Add the Hot Brine
Ladle the hot brine over the peppers, ensuring they are fully covered and maintaining the ½ inch headspace. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the sterilized lids on top and screw on the rings until fingertip tight-not too loose or too tight.
6. Process the Jars in a Water Bath
Place the filled jars back into the water bath canner, making sure they are covered by at least 1-2 inches of water. Bring the water to a boil and process the jars for 10-15 minutes, adjusting for altitude if necessary. After processing, carefully remove the jars and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours.
7. Check Seals and Store
Once cooled, press the center of each lid. If it doesn’t pop or move, the jar is sealed properly. Label your jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to a year. Refrigerate any jars that didn’t seal correctly and use those peppers first.
Tips for Success
– Use fresh, firm banana peppers for the best texture.
– Always use tested recipes and follow safety guidelines to prevent spoilage.
– Adjust spices to your taste-try adding coriander seeds or turmeric for extra flavor.
– If you don’t have a water bath canner, a large pot with a rack and a lid works well.
– Let your canned peppers sit for at least a week before eating to develop full flavor.
Enjoy your homemade canned banana peppers as a zesty topping on sandwiches, pizzas, salads, or straight from the jar for a tangy snack!
Canning banana peppers is a simple way to capture the bright, tangy flavor of summer and enjoy it all year long. Happy canning!