Canning.....Canned Banana Peppers – a delicious recipe with banana peppers, canning jars, garlic, peppers, sugar, dill. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 175u00b0F.
2
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.
3
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.
4
Chop the garlic in chunks and add 1 clove per jar chopped!
5
Slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!).
6
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.
7
Pour the hot liquid into the quart jars and seal.
8
Do not put into a HOT WATER BATH, these will seal with the hot liquid.
405
kcal
Calories
88
g
Carbs
11
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 lbs banana peppers, 4 quarts canning jars, 4 garlic cloves, 6 jalapeno peppers, and more.
Yes, Canning.....Canned Banana Peppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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