Banana Pepper Canning

[B R Shooter]

I like the banana peppers that are tangy, like what you buy, that turns on a sandwich! Not talking "hot", but tangy.

We have a bunch we can can, but the last time they weren't so tangy, just so-so.

So....anyone have a canning recipe for them?

[Hickory]

3-5 drops of Tabasco sauce per can will do it.

[Capt Mike]

Get a couple of jalapeno peppers, cut them in half, remove the seeds, cut the halves in half and add them to your banana peppers. Should make it about right.

[MaryB]

When I pickled peppers I do a mix of banana, jalapeno, and 1 habenero per pint.

[Jailer]

Pickle them like you would anything else. That will give you the flavor you are looking for.

[B R Shooter]

Yeah, I was thinking more of a vinegery tangy flavor than "hot". Sure do love them things!

[gwpercle]

The way I do peppers, is slice them and pack them into 8oz. jars, have your boiling water canner going. In a pot mix vinegar and water 50/50, bring to a full boil and fill up jars with hot vinegar water mix, wipe rims , put on lids and bands. Put all sealed jars into canner and process 10 minutes. turn off fire , let stand 5 minutes, remove jars from water bath and let cool. After they are cool tighten bands and lable jars. Works for all kinds of peppers.