Saturday, August 28, 2010

CANNED - Part Deux!

I'm sure there will be parts Three, Four, Five and Six too!  LOL
Last week Glen and I pickled and canned the Sweet Banana Peppers we had - we had more peppers than I even wanted to try & count - Really!  Once we got them cut into round slices, it was MORE than 10 cups! 
So, in a few hours, we were listening to the popping of a GOOD day canning!
There's a lot to be said for freshly canned peppers and fresh garlic.  We have to wait 5-6 weeks for them to be ready (we pickled them).  I can hardly wait to taste them when they're ready though.

If you have a crazy amount of peppers like we did, the recipe we used:
10 cups Banana Peppers (we cut in circles - you could cut in strips if you wish)
4 cups White Vinegar
2 teaspoons Pickling Salt (we used Dill Pickling Salt)
1 clove of garlic in each jar
Mix Vinegar & Salt together - bring to boil.
Keep jars warm.  Pack jars tightly with garlic & peppers leaving 1/4" head room.  Add vinegar/salt mixture into each jar - leaving 1/4" head room.  Remove bubbles from jar.  Put hot lid on jar, screw on band.
After this step you can stop, but we wanted to make sure that the peppers were preserved (I'm a germ freak & wanted to make sure there was no FUNK growing in the jars).  You can put them in a hot water bath (boiling) for 10 minutes.  Let them cool & listen to those lids pop!
Thanks for stoppin' by today.  Hopefully I'll have a little something more creative that doesn't involve Veggies to share tomorrow.  LOL :)
Next on the agenda - either peaches or tomato sauce - guess it's good we don't have HUGE plans for Labor Day weekend, huh?

2 comments:

  1. Looks like you had a great haul! You are so incredible!

    ReplyDelete

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