There’s nothing better than having a garden or farmer’s market full of fresh summer vegetables. When the sun is hot, and our garden is bountiful, it seems like we’ll never run out of tomatoes, beans, hot peppers, or banana peppers.
But when winter rolls around, we miss all of that fresh produce and wish that we could enjoy our banana pepper plants all year long. When you want to spice up your meals any time of year, it’s essential to know how to can banana peppers for long-term storage.
We developed this guide to help you on your journey. In this article, we look at canning banana peppers from start to finish. We walk you through the preparation process to get your peppers ready for the Mason jars, we give you a step-by-step-process for two canning methods, and we show you how regular eating of banana peppers can aid your health.
We even throw in our favorite recipe with canned banana peppers for good measure. Before long, you’ll be a canning pro, and your family will thank you for it!
Guide to Canning Banana Peppers
Producing canned banana peppers takes some time and effort, so you need to make sure that your work doesn’t go to waste. If you don’t have a proper preparation and canning process, you might wind up with inconsistent results and spoiled food. To make sure that you get top-flight meals every time you open a jar of banana peppers, take the time to develop a reliable method.
You can also learn how to can jalapenos in much the same way you do banana peppers. The important things to remember when canning jalapenos are that you should always wear gloves to protect yourself from the heat of the seeds and the hotness of your peppers will be determined by how many seeds you add to each jar when you can the jalapenos.
While you can preserve banana peppers and jalapeno peppers, it’s important to know that you can also can other kinds of peppers, too. Canning peppers of all types is done in much the same way and the end product is delicious peppers that you can eat from the jar or add to your favorite recipes.
Preparation and Preservation
In this section, we look at the preparation and canning process. We tell you how to get your banana peppers ready for their long hibernation and show you our preferred prep method. We also let you in on two of the most popular ways for canning banana peppers and share our canning recipes so you can find an option that works for your situation.
Most of the preservation tips for canning banana peppers can be applied when learning how to can vegetables or fruits of other kinds, as well. It’s always important to use fresh produce and clean it well before beginning to can. This way, the potential for harmful bacteria is considerably lessened when storing your abundance of fruits and vegetables for later consumption.
Preparing the Banana Peppers for Canning
To make sure that your veggies come out of storage unspoiled and ready to eat, start with the best ingredients. Don’t select old or rubbery peppers when it’s time for canning peppers; instead, can crisp banana peppers that are fresh and newly picked.
Quality products going in will give you a better chance of having quality products on the other side. Wear gloves and eye protection when cutting peppers.
Many fruits and vegetables follow the same basic steps for canning. When pressure canning green beans, tomatoes, peaches, or apples, always use the freshest ingredients that don’t have any blemishes or brown spots. This ensures that your canned produce will taste delicious and be safe to eat when you take it out of the pantry this winter.
Don the gloves and glasses. Wash the peppers in fresh water, and make sure to get any wrinkled areas clean. Use the knife to trim away the stems from each pepper, and cut off any discolored spots, as well.
Slice the peppers into ½-inch-thick pepper rings. Place the peppers in a bowl of water after cutting.
Hot Canning Your Banana Peppers
There are two popular options when it comes time to can your banana peppers. If you plan on storing your sweet peppers in the refrigerator as you would refrigerator pickles, you can opt for a quick pickling technique.
For long-term storage at room temperature, use the hot water bath canning method to ensure that the food doesn’t spoil. We include both pepper recipes to let you find the right one for your home; our first pickled peppers recipe uses the hot canning method.
Fill the canner with water, and add the empty jars without their lids or rings. Boil the water. Turn off the heat.
For sterilizing Mason jars, keep the jars in the boiling water for ten minutes and use the jar lifter to remove the hot jars from the canner and put them on a towel on the counter. Pack the peppers in the jars.
Mix the vinegar, canning salt, water, garlic, and sugar in a large pot or saucepan, and bring the mixture to a boil. Pour the brine into the jars, and leave 1/2 inch headspace at the top of the jars.
Use the butter knife to coax out air bubbles. Add any extra spices that you may like, such as mustard seed or celery seed. Wipe off the rims, and seal the containers.
Add the jars to the canner, turn on the heat, and let the water boil for at least ten minutes. See the National Council for Home Food Preservation instructions for canner times, which vary depending on container sizes and altitude (..).
Quick Pickling Method
Maybe you want to keep your pickles refrigerated and prefer not to send them through a long heat canning method that softens them. For crisp banana peppers, the easy pickled banana peppers method might be the way to go. When you quick pickle your peppers, you reduce prep time and don’t have finish your work by sending the Mason jars through a canner, which lets your peppers stay crunchier and healthier.
You can use much the same recipe for canning dill pickles or even sweet pickles. Other veggies respond well to pickling, as well. Try pickling carrots, beets, or cauliflower for a delicious and unexpected taste treat.
Mix the vinegar and water in a large pot, and bring it to a boil. Pack the banana peppers into the jars. When the brine gets to a rolling boil, add the garlic and salt. Turn off the heat, and let the mixture cool for about ten minutes.
Pour the brine into the jars, leaving ½ inch headspace. Remove air bubbles by pressing the peppers with the blunt utensil and seal the jars. Let the canning jars reach room temperature, and store them in the refrigerator until it’s time to use them.
When canning homemade sauerkraut, you can also use garlic to flavor the fermented yumminess, though just using salt is much more common. Of course, sauerkraut doesn’t go in the refrigerator while fermenting, as peppers can, but it should be refrigerated after you start using a jar.
Why Preserve Banana Peppers?
So, the big question is, why banana peppers? It’ll take time out of your day to prep and can peppers, so they need to be worth the effort. Are banana peppers worthy of being treated so well and being stored for the long haul?
This section delves into that question and clarifies why it’s such a good idea to pickle banana peppers. We look at how you can improve your health by consuming banana peppers regularly, and we share a recipe with canned banana peppers that will stun your guests and make you a dinner party hero.
One of the best parts of banana peppers is how low in calories they are. Each pepper only has about 0.15 grams of fat, too. You’ll get a nice helping of vitamins when you eat banana peppers, including lots of vitamins C, A, and B5.
Banana peppers give you essential minerals as well, including 84 grams of potassium per pepper. And, you can reduce symptoms of arthritis and gout with regular meals that include banana peppers. Banana peppers are even linked to cancer risk reduction!
Banana peppers are the perfect companion to all kinds of meals. They add zip to hot dogs, and they make your sandwiches sing.
A crunchy pepper is a welcome addition to any meal, and they work as well as main dishes as they do for snacks or garnishes. We love banana peppers for their versatile nature, which is why we cherish this grilled chicken and banana peppers dish. You’ll love it, too.
Combine the lime juice with all of the spices and sugars except for the salt. Add the oil, and whisk the mixture until combined.
Add the chicken pieces and turn them until coated in the mixture, and then sprinkle them with salt. Cover the chicken with plastic wrap and refrigerate for up to twenty-four hours.
Grill the chicken over medium-high coals. Top the cooked chicken with the banana peppers, and serve.
We hope that you enjoyed our guide on canning banana peppers. Canning banana peppers will let you enjoy their vibrant flavor and unmistakable crunch all year long, so it’s crucial to know the tricks and tips for canning crisp banana peppers. With our guide, you have an excellent method and will be pickling and preserving to your heart’s content.
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