Best Canned Bell Or Banana Peppers Recipes
CANNED BANANA PEPPERS IN RED SAUCE
One of my favorite Italians...gave this recipe to my mother 20 years ago. The sauce is so good, my family fights over it.. Great with sandwiches, beans, or just to eat! Great!.. You can also use hot peppers.
Provided by justice2007
Categories < 60 Mins
Time 45m
Yield 12 pints, 20 serving(s)
Number Of Ingredients 7
Steps:
- Wash pepper and vertically slice them -- some people like to cut them in rings. and stuff in sterile jars.
- Add ingredients in large sauce pan and bring to boil. Pour over peppers in jars. Listen for the pop!
Nutrition Facts : Calories 598.8, Fat 44.5, SaturatedFat 5.8, Sodium 1387.9, Carbohydrate 50.8, Fiber 5, Sugar 43.7, Protein 3.9
SWEET PICKLED BANANA PEPPERS
I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture, I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers. If you are at all concerned about food safety and would feel better water-bathing them, by all means do so - Just follow the instructions is any canning book - I recommend 15 minutes in the water-bath.
Provided by Bergy
Categories Vegetable
Time 35m
Yield 2 1/2 pint jars
Number Of Ingredients 5
Steps:
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Place lids and screw on bands finger-tip tight.
- Seal jar and leave for 2 weeks.**.
- **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
CANNED BELL OR BANANA PEPPERS
Make and share this Canned Bell or Banana Peppers recipe from Food.com.
Provided by Lali8752
Categories Peppers
Time 40m
Yield 1-15 jars
Number Of Ingredients 4
Steps:
- Wipe off the peppers.
- Trim the stem to about 1/4 inch.
- Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half).
- Have a cake pan on two burners with water in it.
- Put jars and lids in this water.
- In another pan, mix equal amounts vinegar and water and bring to boil.
- put cut peppers (or whole if you prefer) into hot jars.
- pour vinegar/water solution over peppers.
- add 1 tsp salt to each quart.
- wipe rim of jars.
- Place hot lid on hot jar of peppers and seal tightly.
- Place jar on a towel on countertop until cool and make sure it sealed properly.
- Put in a cool dark place for 6 to 8 weeks before eating.
Nutrition Facts :
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