are there any recipes on how to pressure can pickled banana peppers. All that I have found is water bath recipes. Was wanting to pressure can pickled peppers and hot peppers at the same time in the pressure canner. Any help would be grateful. thanks bill
Can I pressure can pickled banana peppers?
- Thread starter bcfsjf
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
mcnerd
Head Chef
There is a good reason why the experts only have Boiling Water Canner recipes for your pickled banana peppers. TRUST THEM! Pickling solutions are not designed for pressure canning and could foam or cause other problems, including turning your peppers to mush.
Why aren't you pickling your other hot peppers too?
Why aren't you pickling your other hot peppers too?
Alice I
Assistant Cook
Does anyone have a recipe for pickled hot peppers?
mcnerd
Head Chef
Pickled Hot Peppers
4 quarts Fresh hot peppers
2 tablespoons Prepared horseradish
2 Cloves garlic, whole
10 cups White vinegar
1 1/2 cups Pickling salt
1/4 cup Honey
4 quarts water -- plus 2 cups
Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly.
Combine 2 cups water and all remaining ingredients excpet honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving 1/4-inch headspace. Pour boiling hot pickling liquid over peppers, leaving 1/4-inch headspace. Adjust caps. Process half-pints and pints 10 minutes in a boiling water bath.
Yield: "8 pints"
4 quarts Fresh hot peppers
2 tablespoons Prepared horseradish
2 Cloves garlic, whole
10 cups White vinegar
1 1/2 cups Pickling salt
1/4 cup Honey
4 quarts water -- plus 2 cups
Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly.
Combine 2 cups water and all remaining ingredients excpet honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving 1/4-inch headspace. Pour boiling hot pickling liquid over peppers, leaving 1/4-inch headspace. Adjust caps. Process half-pints and pints 10 minutes in a boiling water bath.
Yield: "8 pints"
mcnerd
Head Chef
Some people just like eating them that way, maybe dipped in some olive oil.
