Canning Banana Peppers With Apple Cider Vinegar
If you are a fan of pickled vegetables and love to preserve your garden's harvest, then canning banana peppers with apple cider vinegar could be a new addition to your canning repertoire. Banana peppers are a type of chili pepper that is mild in taste and has a distinct banana-like shape which makes them perfect for pickling. In this article, we will guide you through the process of canning banana peppers with apple cider vinegar, step by step.
What you'll need:
Before you start canning, make sure you have all the necessary equipment and ingredients. Here's what you'll need:
- 4 lbs of fresh banana peppers
- 3 cups of apple cider vinegar
- 3 cups of water
- 1/4 cup of pickling salt
- 6 cloves of garlic
- 2 tbsp of sugar
- 4 pint-sized canning jars with lids
- Water bath canner or large pot with a rack
- Jar lifter and canning funnel
Step by step instructions:
Now that you have everything you need, let's get started:
- Wash the banana peppers and remove the stems. Slice the peppers into rings or leave them whole, depending on your preference.
- In a large pot, bring the apple cider vinegar, water, pickling salt, sugar, and garlic to a boil.
- While the brine is heating up, prepare the canning jars. Wash the jars and lids in hot, soapy water, and sterilize them by placing them in a boiling water bath for ten minutes. Keep them hot until ready to use.
- Once the brine has come to a boil, remove it from the heat source.
- Fill each jar with the sliced or whole banana peppers, leaving about 1/2 inch of headspace at the top.
- Using a canning funnel, pour the hot brine over the peppers, leaving 1/2 inch of headspace at the top. Make sure to cover the peppers completely with the brine.
- Remove any air bubbles by running a knife or spatula around the inside of the jar. Wipe the rims of the jars with a clean, damp cloth, and place the lids on the jars.
- Place the jars in a water bath canner or a large pot with a rack, making sure they are covered with at least one inch of water. Bring the water to a boil, and process the jars for 10 minutes.
- Remove the jars from the canner and let them cool on a towel on the countertop. As the jars cool, you will hear a popping sound as the lids seal. After they have cooled, check the seals by pressing down on the center of each lid. If it pops up and down, the jar is not sealed properly and should be refrigerated and consumed within a few days.
- Label the jars with the date and contents, and store them in a cool, dark place for at least a month before consuming to allow the flavors to meld together.
Tips for success:
Canning can be a fun and rewarding way to preserve your garden's harvest and enjoy your favorite fruits and vegetables all year long. Here are few tips for success when canning banana peppers with apple cider vinegar:
- Use fresh, firm banana peppers for the best texture and flavor.
- Wear gloves when slicing the peppers to avoid any skin irritation from the capsaicin.
- Make sure to sterilize your jars and lids properly to prevent contamination.
- Leave 1/2 inch of headspace at the top of each jar to allow for expansion during processing and storage.
- Use a canning funnel to pour the hot brine into the jars to avoid spills and ensure even distribution.
- Process the jars for the recommended amount of time to ensure they are properly sealed and safe to store.
- Store your canned banana peppers in a cool, dark place for up to a year.
Conclusion:
Canning banana peppers with apple cider vinegar is a simple and satisfying way to preserve your garden's harvest and enjoy your favorite pickled vegetables all year long. The sweet and tangy flavor of apple cider vinegar paired with the mild heat of banana peppers is sure to be a hit with any pickle lover. With a little bit of preparation and the right equipment, you can easily make your own canned banana peppers at home.