Canning Recipe Needed: Hot Banana Pepper Rings

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MrsCountryChick, Jan 11, 2010.

  1. MrsCountryChick

    MrsCountryChick Chillin' With My Peeps

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    Apr 15, 2008
    PA
    I've searched here & online it seems everywhere & can't seem to find a Banana Pepper canning recipe for making Banana Pepper Rings... (like you find in the stores for adding to Pizza or Stromboli, etc). It seems every recipe I find has either sugar added, or garlic & onions. Or it's a weird recipe with instructions for the liquid to be Only Vinegar (???) or to add hot liquid over the pepper rings in the canning jar & 'just let them sit for a day till they seal' (???). [​IMG] I'm interested in WBCanning mine of course for safety.
     
  2. Kim_NC

    Kim_NC Chillin' With My Peeps

    Jan 27, 2009
    Mt Airy, NC
    Here is the one we make every garden season. No sugar, no onions or garlic. The brine is vinegar, water & salt. WB canned for safety.
    Pickled Hot Pepper Rings

    ETA: You can do them as sliced pepper rings, or do them whole for pepperoncini.
     
    Last edited: Jan 11, 2010
  3. MrsCountryChick

    MrsCountryChick Chillin' With My Peeps

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    Apr 15, 2008
    PA
    Kim Thank You that is Exactly what I was looking for! [​IMG] [​IMG] I can't Wait to can this recipe. [​IMG] [​IMG] [​IMG]
    ETA: Just curious what is pepperoncini?
     
    Last edited: Jan 12, 2010
  4. Kim_NC

    Kim_NC Chillin' With My Peeps

    Jan 27, 2009
    Mt Airy, NC
    Pepperoncini are those small whole hot banana peppers that you often see on salad bars. They look like this:

    [​IMG]

    Hope you enjoy your peppers. We can't go without them - perfect on salads, sandwiches and subs, pizza, calzones, etc
     
  5. wildorchid053

    wildorchid053 Chillin' With My Peeps

    May 12, 2009
    syracuse area, ny
    wish i could grow them...we eat them on subs, pizza, salads,, with a bowl of veggie soup and cornbread. my son even ate them with his french toast.. ugh.. but we love them. recipe sounds perfect
     
  6. Kim_NC

    Kim_NC Chillin' With My Peeps

    Jan 27, 2009
    Mt Airy, NC
    Quote:Oh wow...occassionally we toss them into cooked beans, but I had not thought of adding them to soups. Thanks!

    ETA: But I don't think we can handle them with french toast LOL
     
    Last edited: Jan 12, 2010
  7. MrsCountryChick

    MrsCountryChick Chillin' With My Peeps

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    Apr 15, 2008
    PA
    Quote:I wish I could grow them too, LOL........(PA in January isn't pepper growing season, LOL)...... we bought them as extra surplus from a vender at a local flea market. Venders sell extra produce that they have there, by the small box or bunch, cheaper than in grocery stores. Not sure if people who are venders like that regularly sell to restaurants or grocery stores locally or what. We just LOVE the price break on fruits or vegies. [​IMG] Our geese LOVE the extra or overripe fruit or vegies, or the scrap trimmings from them that they get as treats. [​IMG] Cantalope is a Big favorite of theirs, along with strawberries. I think they're tired of bananas, LOL.



    Kim:

    Oh Okay I know what Pepperoncini is, Duh, lol........ Somehow I was thinking it was a prepared dish, guess I wasn't thinking, lol.​
     
  8. AhBee01

    AhBee01 Chillin' With My Peeps

    Nov 7, 2007
    yo. ohio
    I have canned the hot peppers in Mrs Wages for canned pickles, it turns out great every time! I use hot peppers instead of cucumbers.
     
  9. teeters00

    teeters00 New Egg

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    Jun 24, 2012
    Can I get a copy of the hot Pepper recipe? I had it and now i can not open it up from the thread post.
     
  10. TerriLaChicks

    TerriLaChicks Overrun With Chickens

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    Apr 23, 2008
    Central Louisiana
    [FONT=Times New Roman, Times, serif]Recipes Online from Mill River Farm[/FONT][FONT=Arial, Helvetica, sans-serif] - www.MillRiverFarm.com[/FONT]

    [FONT=Arial, Helvetica, sans-serif]Pickled Hot Pepper Rings[/FONT]
    [FONT=Arial, Helvetica, sans-serif] [/FONT]
    [FONT=Arial, Helvetica, sans-serif][​IMG][/FONT]​
    [FONT=Arial, Helvetica, sans-serif] [/FONT]

    [FONT=Arial, Helvetica, sans-serif]Ingredients:[/FONT] [FONT=Arial, Helvetica, sans-serif] [/FONT]
    [FONT=Arial, Helvetica, sans-serif]2 lb. hot peppers (banana, Hungarian wax, jalapeno, etc)[/FONT] [FONT=Arial, Helvetica, sans-serif]2 Tbsp. canning/pickling salt[/FONT]
    [FONT=Arial, Helvetica, sans-serif]1 c. white vinegar[/FONT] [FONT=Arial, Helvetica, sans-serif]1 c. water[/FONT]

    [FONT=Arial, Helvetica, sans-serif]
    Preparation:[/FONT] [FONT=Arial, Helvetica, sans-serif]
    Slice peppers into rings. For a milder product, seed peppers first (slice in half lengthwise and remove seeds and membrane). Use rubber gloves when handling hot peppers. You can also use whole peppers. Cut a 1 inch slit in each whole pepper if you're not seeding them. [/FONT]

    [FONT=Arial, Helvetica, sans-serif]Combine vinegar, water and salt to make a brine. Bring to a boil. Pack peppers into sterilized pint or half pint jars. Fill jars with hot brine, leaving 1/2 inch headspace. Process 10 minutes in boiling water bath. [/FONT]

    [FONT=Arial, Helvetica, sans-serif]Allow peppers to stand in jars 2-3 weeks to develop flavor. [/FONT]

    [FONT=Arial, Helvetica, sans-serif]For a sweet-hot variation, omit salt and use 1/4 cup sugar. [/FONT]
     

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