Tuesday, July 10, 2012

Banana Pepper Rings (Canning) Tutorial

I love pepper rings on my sandwiches. I even craved them when I was pregnant and would eat them straight out of the jar. I often find that once my garden starts producing peppers, I have more banana peppers than I know what do with. This is a fast and easy canning recipe to make your own Banana Pepper sandwich rings.


Banana Pepper Rings

Ingredients

15-20 banana peppers
2 cups white vinegar
2 cups water
1/2 cup sugar
1/2 tsp ground turmeric
1 clove of garlic (per pint jar)
1 tsp canning/pickling salt (per pint jar)
1 tsp vegetable oil (per pint jar)
3-4 pint jars and lids, sterilized and prepared for canning

Step 1

Wash the peppers. Slice, remove seeds, discard stem ends.

Step 2


In each sterilized jar, add one garlic clove. Pack jars with pepper slices. (I added half a seeded jalapeno to my jars for heat).

Step 3

In each jar of packed peppers, add 1 tsp canning/pickling salt and 1 tsp vegetable oil.

Step 4

In a sauce pan, combine the vinegar, water, sugar, and ground turmeric. Bring to a boil.

Step 5

Ladle hot pickling liquid into jars, leaving 1/2 inch head-space. Remove any air bubbles and add more liquid as needed.


Step 6 

Apply lids and bands, screw down to fingertip tight. Process in hot water bath for 10 minutes. Cool and store. Check back after 24 hours to make sure the lids have sealed.

80 comments:

Angie Z. said...

Would it be similar to can jalapeno peppers?

Trina44 said...

I just found your blog while looking for a banana pepper canning recipe. You are awesome, I love every recipe in here. I'm also a stay at home mother of two little girls. I also am a huge canning fiend and freezer and baker!

Anonymous said...

i made banana pepper rings - opened one and they are soft - any ideas ?

Anonymous said...

Was looking for a banana pepper recipe, this looks great. I read your story! I to am a cancer survivor, 6 years. God Bless!

Anonymous said...

I absolutely love this recipe! Turned out so good I went and bought more peppers so that I could can more so I had enough on hand till next year! Thanks for sharing!

Anonymous said...

I hot pack mine because the first batch I made were soft too. Hot packing worked much better for me on the second batch :). Good luck!

Anonymous said...

What is hot packing. I made some and they were also soft not even edible.

Anonymous said...

put your lids on and turn them all upside down, they will usually seal on there own that way. It will keep them from getting soft during canning.

Anonymous said...

Soft Peppers - to avoid that keep liquid at a boil as you fill jars , have lids soaking in hot to boiling water. immediately put lids on and set jars at room temperature they will seal themselves. wait at least 2 weeks to eat and if possible refrigerate just before eating

Neppie said...

Hi, I'm making some of these today. We have loads of peppers this year and I found your recipe on google. I'll let you know how they come out.

Mom4Mom said...

I've heard that if you soak the sliced peppers in water overnight this will keep them crisp. I'm going to try your recipe this week. Thanks for sharing!

Max's Mama said...

I have heard to pick banana peppers when they turn reddish or they will be bitter. Is this different when canning pickled peppers? #firsttimer

Anonymous said...

When you go to the grocery store and buy these made already if you look at the back there is an ingredient on there called calcium chloride. Ball makes one that is usually in the canning section where the jars are. Its white granules. Anyways, they use it when making these for retail because it crips the pickles, banana peppers, and jalapenos. I tried one year without it just the simple water vinegar and salt, MUSHY i tell you but since i used the crisping granules i have not had that problem. every jar comes out crispy not mushy. I even tried the ice water letting them sit for hours with salt, works somewhat but not as well as the calcium chloride. instructions are on bottle, and like i said you can use it when you make dill pickles, hot or sweet banana peppers, and jalapenos and habenaro peppers. Hope this helps anyone who has trouble.

Anonymous said...

Do you have to give the peppers a 10min. hot bath?Really need to know.

Anonymous said...

pack in hot jars pore boiling liquid over them,
place lids that are hot, turn upside down. They usually seal. I some times put in hot water bath for 2 min.

Anonymous said...

My First time canning pepper rings.I will let ya all know how they turn out!!

Anonymous said...

Do you happen to know what the product Ball makes is called? Also, where would I find ground turmeric? In the spices? Can anyone confirm if these are somewhat spicy? I plan on doing these over the weekend with my hungarian wax peppers. I have been looking for a recipe that mimicks Subway's mild pepper rings.
Thanks!

Dawniey said...

I was given some banana peppers and really want to can them. This will be my FIRST EVER attempt at canning!!! I am going to pick up the ingredients tomorrow. Wish me luck!!

Anonymous said...

do they taste like vinegar

Anonymous said...

Can u use rock salt or sea salt? What is the difference between this and canning salt?

Pitbull said...

The item by Ball is called Pickle Crisp. I just purchased today at Walmart and used this recipe. The container has a lime green lid and was with the jars. Cant wait to try them!

Anonymous said...

Do I need to use tumeric? I live 30 minutes from a grocery store and really don't want to drive all the way in just for that...but need to take care of my abundance of peppers today.

Friendship Gardener said...

You can add a grape or oak leaf to keep them crisp! Turmeric is in the spice aisle.

Anonymous said...

My wife and I make the best peppers

Anonymous said...

Wow! Lots of information for canning peppers. We have lots thanks to my daughter's planting them in "my" garden and now I've got to take care of the little things. Thanks for the advice.

Cassandra Mabe said...

how long after they are canned do u need to wait till you can eat them

bpallares said...

I just made a great double batch of these. Thanks for the recipe!

Anonymous said...

I am not sure about banana peppers but I wait 6 weeks for my hot garlic dill pickles.

teresa hartsock said...

This recipe is wonderful. Just add pickle crisp. Thank you so much for this wonderful recipe

Robert Danks said...

Made some 3 weeks ago delicious. .. just starting to make more!

Anonymous said...

This is my first time canning banana peppers, thanks for all the info & tips, my husband & I both love them from the store but like everything else they're getting expensive,can't wait to make our own. Thanx
SuzfromIndy

Anonymous said...

I am a first timer and not sure if I've done it correctly. Anyway, when all steps are complete is it unusual for settlement to be in the bottom of the jar? I really feel stupid but want to learn :) as I've fallen in love with the "Old Fashion" ways of life. :)

Sonia said...

Thanks for the tutorial. I just took out four pints of pickled peppers from the hot water bath. Your instructions were easy to follow.

I just heard one lid pop. :)

Have a great week!
Sonia

Anonymous said...

Great Recipe. What is the purpose of adding the vegetable oil?

Dawn said...

Do these have to sit for a certain number of weeks before eating? Can't wait to try them!!

The Virtuous Wife said...

I would wait at least a week so they can absorb the flavor. :) I'm not sure why the vegetable oil is needed, this recipe was given to me and I just follow it as it's written lol

Anonymous said...

A couple of weeks ago, we put up 21 pints of peppers using this wonderful recipe. We did add 1/8 tsp. of Ball's Pickle Crisp. These peppers are a rival to Vlasic's. The texture is wonderful, nice and crisp. We canned banana peppers a few years back that were the most mushy mess. The flavor was OK, but the texture was awful. We were kind of gun shy of doing this process again. But between this fantastic recipe and the Pickle Crisp, I would tell folks to go for it. And all the comments were helpful also. Thank you so much and God bless.

Deanna LeClair said...

Can you use Apple cidar instead of white?

The Virtuous Wife said...

Yes, Deanna, I think apple cider vinegar would work very well. :)

Anonymous said...

I jar my own dill pickles and sweet relish. I am trying sweet pepper rings for the first time. This was the only recipe that was pretty basic and basic is good.I had enough green,yellow and red banana peppers left from my garden for two quart jars. I am almost 900 feet above sea level and through trial and error have figured out that 7 minute hot water bath is perfect. I can not wait to try these peppers, Thanks Virtuous Wife. T.Moon

Anonymous said...

loved it, ty

Anonymous said...

do I need to use garlic in the recipe> I do not like garlic. could I substitute something? thanks

The Virtuous Wife said...

You can omit the garlic without having to substitute it. Just leave it out. :D

Anonymous said...

what is the purpose of the vegetable oil, is it needed?

Isabelle Rininger said...

Please, please consider using a water bath canner for ALL your pickling, and not use the 'flip the jar' method. According to the National Center for Home Preservation (the folks who make sure we are using methods that will not grow bacteria)... "Pickle products are subject to spoilage from microorganisms, particularly yeasts and molds,as well as enzymes that may affect flavor, color, and texture. Processing the pickles in a boil
-ing water canner will prevent both of these problems. Standard canning jars and self-sealing lids are recommended. Processing times and procedures will vary according to food acidity
and the size of food pieces." You can read about water bath canning and really it is super easy, at http://nchfp.uga.edu/publications/usda/GUIDE%201%20Home%20Can.pdf or their main website http://nchfp.uga.edu/

Anonymous said...

Do you have to use the turmeric?

The Virtuous Wife said...

You can omit the turmeric but it will change the flavor. But other than that, it's fine! :)

Jim Ellis said...

Is there a specific reason for removing the seeds or just a personal preference?

Anonymous said...

can u use this recipe for jalepenos also

The Virtuous Wife said...

I'm sure this would work just fine with jalapenos. :) It's a personal preference to remove the seeds.

Anonymous said...

What is the shelf life of these pepper rings?

Todd Q said...

These peppers are great, but the shelf life isn't long in my house ! We eat them almost as fast as we can process them ha ha. Generally though you want to use your canned veggies with in a year. If you have a few left over after 1 year they are likely still good, but use common sense. If they look bad,or smell bad just toss them. I have had some last over 2 years and were still good.

Anonymous said...

I used this recipe for my banana peppers and jalapenos and we LOVED it so much Im using it again this year. I didnt have cloves of garlic on hand so I used minced garlic to equal a clove in each jar instead.

Deanne Lind said...

I used this recipe for my first time canning. The recipe was easy to follow and love the pictures. I canned 5 pints of banana pepper rings last week and we tried them on our pizza last night. They were so good that I canned another 5 pints today. I did add pickle crisp to each pint as others had suggested. I also substituted apple cider vinegar for the white vinegar. Will use this recipe again next year!

Sister canner said...

It's called Pickle Crisp. And yes, the turmeric is in the spice section. Also, they would only be spicy if you use hot banana peppers or added hot peppers. :) Happy Canning!

Anonymous said...

for a quart jar just add a little calcium chloride aka pickle crisp granulates

Anonymous said...

This is not a recommended way of canning. The only recommended safe way to can is boil water bathing by completely submerging the jars as stated in the recipe.

Jay Edwards said...

Ok so I made these today.
Curious as to how long you should wait before eating?
And how long can you store these for? Years?
Thank you can't wait to try them.

Anonymous said...

Hope newbies and veteran canners heed your post from last year Isabelle R....! Ty VM, God bless and keep you! My name is dannydan and i'm 51 and this is my first season of canning :) to much fun, but what a marathon it was!

Anonymous said...

Have been canning for over 50 years and always looking for different recipes. made 6 pints and they were so good,made 14 more. Used banana peppers that had turned red. Omitted turmeric to keep color red and added a sliced jalapeno pepper with seeds for a good hot, but not too hot, great tasting pepper. Did not water bath but did use hot lids and bands, turned jars over and covered with a couple layers of towels to keep warm. Thanks for recipe and hints from others.

Anonymous said...

I used one that only said 1 table spoon of vinager and a fourth tsp of salt would they b ok like canned like that or no

Anonymous said...

I used this recipe as written except w/o garlic & did use the pickle crisp...absolutely delicious!!! It is so simple, and my family loves them! I canned these 11/4/14, and let set until first part of December. Thanks for the great recipe!

Adria Qualls said...

hi, loved all the helpful hints. we also preserve food from our own garden. anything that helps from having to buy it out of the grocery store! i wanted to add that you dont have to completely submerge and do a full canning with these peppers or pickles. people have been canning for years and lived longer than most do today. they didnt worrry about bacteria and all that jumbo mumbo! im sorry not trying to be rude just saying. thank you for the recipe and tips.

Anonymous said...

To answer the question about the type of salt to use. Any type of salt is just fine in canning as long as it does not contain iodine. Iodine causes the liquid to darken. I use kosher salt and canning salt interchangeably.

Billie said...

Hi,

Just wanted to say that I tried your recipe and it makes the most delicious peppers ever! I did use the pickle crisp which I found at Walmart and the peppers came out crispy just like I had just picked them.

Thanks so much for posting your recipe - it is by far one of the best one's I have seen (and tasted)! Just got done making another 12 half pints of peppers and can't wait to eat them down the road.

God Bless

Billie
Upstate New York

Anonymous said...

Hi,

Just wanted to say that I tried your recipe and it makes the most delicious peppers ever! I did use the pickle crisp which I found at Walmart and the peppers came out crispy just like I had just picked them.

Thanks so much for posting your recipe - it is by far one of the best one's I have seen (and tasted)! Just got done making another 12 half pints of peppers and can't wait to eat them down the road.

God Bless

Billie
Upstate New York

Robin Reiner said...

As I was processing them, the water in the pot began to shimmer, as if the liquid inside was seeping out. Should this happen or does it mean I did not tighten the lids enough or seal it well? I wiped the jars before putting the lids on.

Nichola said...

When do you add the pickle crisp? Also, how much,do you add?

Paula Brittain said...

Just completed a batch of these and have a question... how long do they need to be stored before you can open and eat them?

Helen Garrett said...

I have made this recipe many times always good but my garlic cloves turn blue ? The peppers are fine and still taste great. Any ideas?

Anonymous said...

Try a little less time in the water bath

Mariz Denver said...

I just got done making these. These look so wonderful in the jars. Was extremely easy to make. Hubby can't wait to have these on a sub or on pizza. Thank you for such a wonderful recipe.

Mariz
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Erin Straw said...

Do I use a boiling water canner or a pressure canner?

Unknown said...

What is the point I in using the oil. Does it need to be added
.

Unknown said...

What is the point I in using the oil. Does it need to be added
.

Concerned said...

What is the point I in using the oil. Does it need to be added
.

Anonymous said...

I didn't in my first batch and they came out pale yellow.

Unknown said...

my grandmother has always turned her jars upside down while she canned and everything has always turned out really good and nothing is soggy either and everything sealed up great too. do whatever works for you but this way works really good too as long as you put a knife down in the side of the jar to remove the air bubbles before you place the lid on the turn upside down on a kitchen towel for 24 hours and they are good to go she has some canned from last year and they are still great to eat i love them like this

Anonymous said...

How do I process them in the hot water? How hot does the water need to be? I have never canned before and this seems simple enough to try. Thank you.

Anonymous said...

You can look up water bath canning to get all the details. The cans should be totally submerged and the water at a rolling boil.