If you love the tangy crunch of banana peppers and want to enjoy them year-round, canning is the way to go! Canning banana peppers is a rewarding process that locks in their bright flavor and lets you add a zesty kick to sandwiches, salads, and more whenever you want. Whether you’re a beginner or a seasoned home preserver, this friendly guide will walk you through the essentials of how to can banana peppers safely and deliciously.
Why Can Banana Peppers?
Banana peppers are mild, slightly sweet, and perfect for pickling. Canning them preserves their fresh taste and crisp texture, making them a versatile pantry staple. Plus, homemade canned peppers are free from unnecessary preservatives, and you can customize the flavor with your favorite spices.
What You’ll Need to Can Banana Peppers
Before you start, gather the right tools and ingredients:
– Banana peppers: Fresh, firm, and about 2 pounds for a small batch.
– Vinegar: White vinegar with 5% acidity is standard for safe pickling.
– Water
– Salt: Use canning or pickling salt to avoid cloudiness.
– Sugar: Optional, but adds a touch of sweetness.
– Spices: Mustard seeds, celery seeds, garlic cloves, or dill seeds for flavor.
– Canning jars: Pint-sized jars with new lids and rings.
– Water bath canner or large pot
– Jar lifter, funnel, and bubble remover tool
Step-by-Step Guide to Canning Banana Peppers
1. Prepare Your Jars and Equipment
Start by washing your jars, lids, and rings in hot, soapy water. Sterilize the jars by boiling them in a water bath canner or large pot for 10 minutes. Keep them hot until you’re ready to fill them. Simmer the lids in hot water (not boiling) to soften the sealing compound.
2. Prepare the Peppers
Wash the banana peppers thoroughly. Remove the stems and slice them into rings or halves, depending on your preference. You can remove the seeds if you want less heat, but leaving some seeds adds a bit of spice.
3. Make the Pickling Brine
In a large pot, combine:
– 4 cups white vinegar (5% acidity)
– 1 cup water
– 2 tablespoons canning salt
– 2 tablespoons sugar (optional)
Bring the mixture to a rolling boil, stirring to dissolve the salt and sugar.
4. Pack the Jars
Place one peeled garlic clove, 1 teaspoon mustard seeds, and ½ teaspoon celery seeds into each hot jar. Pack the sliced banana peppers tightly into the jars, leaving about ½ inch of headspace at the top.
5. Add the Hot Brine
Ladle the boiling brine over the peppers, covering them completely but maintaining that ½ inch headspace. Use a non-metallic spatula or bubble remover tool to release any trapped air bubbles by sliding it around the inside edges of the jar.
Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on top and screw on the rings until they are fingertip-tight.
6. Process the Jars in a Water Bath
Place the filled jars in the water bath canner. Make sure the jars are covered with at least 1-2 inches of water. Bring the water to a boil and process the jars for 10 to 15 minutes (adjust time based on your altitude).
7. Cool and Store
Carefully remove the jars using a jar lifter and place them on a towel or cooling rack. Let them cool undisturbed for 24 hours. You should hear a satisfying “pop” as the lids seal. Check the seals by pressing the center of each lid-if it doesn’t flex up and down, the jar is sealed.
Label your jars with the date and store them in a cool, dark place. Properly canned banana peppers can last up to a year.
Tips for Perfect Canned Banana Peppers
– Use fresh, firm peppers for the best texture.
– Always use vinegar with 5% acidity to ensure safety.
– Don’t skip sterilizing your jars and lids.
– Adjust spices to your taste-try adding dill seeds for a different flavor twist.
– If you want extra crispness, add pickle crisp granules to each jar before sealing.
– For a sweeter pickle, increase the sugar slightly.
– If you prefer less heat, remove most seeds; for more heat, leave them in.
Variations to Try
– Sweet Pickled Banana Peppers: Add more sugar and a cinnamon stick for a sweet-spicy combo.
– Spicy Pickled Peppers: Include sliced hot peppers or red pepper flakes.
– Garlic Lovers’ Pickles: Add extra garlic cloves for a robust flavor.
Why Water Bath Canning Works for Banana Peppers
Banana peppers are naturally acidic, and when combined with vinegar, they become safe for water bath canning. This method uses boiling water to kill bacteria and seal the jars, preserving the peppers for long-term storage without refrigeration. Just be sure to follow tested recipes and processing times for safety.
Canning banana peppers is a fun and easy way to enjoy their vibrant flavor all year. With just a few simple steps and ingredients, you can create delicious pickled peppers that brighten any meal. Happy canning!