Best Canned Bell Or Banana Peppers Recipes

MARINATED CANNED BELL PEPPERS RECIPE

Steps:

• Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil your lids.
• In a large pot or dutch oven, combine 6 1/2 cups tomato juice, 1/2 cup olive oil, 3/4 cup sugar, 3 Tbsp salt, and 1/2 cup vinegar. Bring syrup to a boil and simmer 10 min.
• In the mean time, slice your bell peppers into 1/2" wide strips and add them to your pot. Cover and cook, stirring occasionally, until easy to poke through the skin side (20 -25 min). As your peppers soften, they will be covered with the liquid, just be patient and give it a stir every once in awhile.
• Transfer your piping hot bell peppers to your jars using a canning funnel (we bought this at Walmart and it makes the job so much cleaner and easier). We add mostly peppers and then fill in the spaces with syrup. Fill the jars to the top with 1/4-inch of space left at the top.
• Screw the lids on enough to keep the seal in place but don't overtighten them since air bubbles need to be able to escape.
• Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate marinated peppers and enjoy within 3 months.

CANNING.....CANNED BANANA PEPPERS

Steps:

• Preheat oven to 175°F.
• Put the jars in the oven until you are ready to fill them, this will insure that the jars will not break when adding the hot brine.
• Wash peppers and tomatillo, cut off the tops, slice down the middle and remove the vein and seeds.Cut the tomatillo in quarters, set aside.
• Chop the garlic in chunks and add 1 clove per jar chopped!
• Slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!).
• Pack the jars with the banana peppers, jalapenos and garlic. Add all other ingredients in a pot and simmer until the sugar is dissolved, about 10 minutes.
• Pour the hot liquid into the quart jars and seal.
• Do not put into a HOT WATER BATH, these will seal with the hot liquid.

CANNED BELL PEPPERS

Steps:

• Cut the cap and stem off and remove the seeds.
• Boil 3 minutes and pack into jars to within 1/2 inch from top.
• Add 1/2 tsp salt to each pint.
• Fill to within 1/2 inch of top with precooking liquid or boiling water.
• Put on cap and band.
• Process 35 minutes under 10 lbs pressure in cooker.