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Recipe(tried): Canned Banana Peppers

Preserving - Other
CANNED BANANA PEPPERS
(makes 8 pints of solution)

Wash and dry peppers (use your own judgement on how many). If all solution is not used can put in refrig and reheat for a later batch. Trim stem from top of pepper but do not trim to where the seeds would be exposed. Pack into clean and sterile pint jars. Add one clove of garlic.

Solution:
6 cups of apple cider vinegar
2 cups of water
1/2 cup pickling salt
2 tsp mustard seed

Bring to boil. Pour into jars and leave 1/2" of head space.

Seal with hot lids and bands. Hot water bath for 8 minutes. Do not put jars into hot water bath until water has come to boil. The water should be up over the tops of the jars. Remove from bath after the 8 minutes.
MsgID: 208051
Shared by: Nancy Foster Clinton, TN
In reply to: ISO: canning peppers (Kerr)
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: canning peppers (Kerr)
  Big Red, Bakersfield, CA
2 re: Kerr canning book
  Linda Lou, Wa
3 Recipe(tried): Canned Banana Peppers
  Nancy Foster Clinton, TN
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