Canning Hot Banana Peppers

1. 1

   Use gloves when handling hot peppers.

2. 2

   Sterilize four quart jars, lids and rings in boiling water.

3. 3

   Taking one jar at a time, place as many peppers as you can into the jar.

4. 4

   Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.

5. 5

   Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.

6. 6

   Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.

7. 7

   Place in boiling water bath five minutes (no more or they will be soggy).

8. 8

   After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).

9. 9

   The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.

* Per serving · 4 servings · Values may vary.

No additional tips available.