When summer gardens flourish with banana peppers, canning them in a brine liquid of vinegar, salt and spices is a way to preserve the peppers. A proper brine solution extracts juices and sugar from the peppers, forming lactic acid, which acts as a preservative to your canned peppers. The fresh packing method ensures that the peppers retain a nice crunch because the peppers are packed raw and are brined, or pickled, in canning jars as they age.
Combine the vinegar, salt, sugar, water, garlic and peppercorns in a large, nonreactive pot. Bring the brine mixture to a boil over high heat, and continue to boil for three minutes, stirring occasionally. Allow the brine liquid to cool for one hour.
Cut a lengthwise slit in each pepper with a sharp knife, piercing just the skin, from the stem to the tip. Pack the the peppers snugly in six sterilized quart-sized glass canning jars.
Pour the brine liquid over the peppers, leaving 1/2-inch head-space. Fit the lids on the jars and tightly screw on the metal rings.
Place the jars in a large pot of boiling water, completely immersed, for 15 minutes. Use tongs to remove the jars.
Allow the jars to cool completely. Store the peppers in a cool, dry place and allow them to age for two weeks before consuming.
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- "Canning & Preserving for Dummies"; Amelia Jeanroy, et al.; 2009
- "Louisiana Real and Rustic"; Emeril Lagasse, et al.; 1996
- "500 Low Glycemic Index Recipes"; Dick Logue; 2010
- "The Joy of Pickling"; Linda Ziedrich; 2009
- Food.com: Pepper Brine for Stuffed Canned Banana Peppers
- AllRecipes.com: Pickled Hot Peppers
- You can substitute any peppers for the banana peppers.
Sarah Bourque has been a freelance writer since 2006 and is based in the Pacific Northwest. She writes and edits for the local publisher, Pacific Crest Imprint and has written for several online content sites. Her work recently appeared in "The Goldendale Tourism and Economic Development Magazine" and "Sail the Gorge!" magazine. She attended Portland Community College where she studied psychology.
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