Canning Hot Banana Peppers

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 48 hot banana peppers (washed, seeded and cut lengthwise or into chunks)
• 1/4 cup canning salt
• 1 quart vinegar
• 3 quarts water

Recipe

• 1 use gloves when handling hot peppers.
• 2 sterilize four quart jars, lids and rings in boiling water.
• 3 taking one jar at a time, place as many peppers as you can into the jar.
• 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 run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
• 6 wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
• 7 place in boiling water bath five minutes (no more or they will be soggy).
• 8 after 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
• 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.