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Print this Recipe    Crisp banana peppers

Wash peppers. Cut peppers up discarding stems, and any bad parts.
Place in non-metallic bowl. Cover peppers with solution of 4qt's
cold water and 1.5 C pickling salt. Place bowl in refrigerator
for 8-12 hours, stir occasionally. Don't go over 12 hours peppers
skins shrivel.

After waiting period, pour out brine solution, and fill bowl back
up with water, swish peppers around, pour out. Repeat cleaning
for a total of three times, and drain thoroughly, set aside.

Sterilize canning jars, in boiling water.

In a sauce pan combine 3 parts (Heinz pickling Vinegar) with 1 part
water (distilled or soft water is best), and for each 4 cups of
vinegar water solution, add 2-3 tablespoons sugar.

Bring canning solution in saucepan, and water in canner to 187 F.
Key to crisp peppers is maintaining temperatures between 185 - 190
F. If it's to hot through in a few ice cubes.

Prepare sealing lids per mfg. instructions, in boiling water.

Place in hot quart jars 1 TBS fresh minced garlic, 5-8 peppercorns
whole. Pack peppers into hot jars, leaving 1/2 inch headspace.
Add 1 Tbl pickling salt to each quart. Fill jars with pickling
solution from saucepan, leaving 1/2 inch headspace.

Wipe top of jar with clean damp rag. Place hot lids on jars, and
screw can bands down firmly. Place jars in boiling bath canner,
with water at 187 F., maintain temperature 185-190 F, process for
6 minutes, and pull out cans immediately, and let set on counter
undisturbed while they seal.

Allow at least four weeks for flavors to blend, and enjoy. I place
a quart in refrigerator overnight before eating.


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