recipe for canning banana peppers
grandma feather

Houston, TX

#21 Jul 15, 2009
love to can wrote:
<quoted text>
Thanks so much! Any other recipes you can share as far as canning?
Pickled Okra

Ingredients

(6 servings)

1 qt White vinegar
1 c Water
1/2 c Uniodized salt

Instructions

fresh okra dill seed hot red peppers hot green peppers garlic cloves
Place 1/2 t dill seed in bottom of each sterilized qt jar. Pack washed fresh okra as tightly as possible in each jar being careful not to bruise the okra. Add 1/2 t dill seed, 1 hot green pepper, 1 hot red pepper and 1 clove of garlic to each jar. Bring to boil the vinegar, water, and salt. Cover okra with hot mixture. Seal jars and allow to stand two weeks. Serve icy cold.
Thats just the way it is for me, granny feather, hope it works for you!
grandma feather

Burbank, CA

#22 Jul 15, 2009
jellico canner wrote:
Franks Banana Peppers. 10 cups of banna peppers. 2 cloves of garlic. 4 cups white vinegar. 2 tsp pickling salt. 1/2 cup salt. Slice peppers, cover with ice & sprinkle with salt, leave for three hours & rince salt good. pack peppers into hot sterile jars, leaving 1/4 head space. put 1/2 clove garlic in each jar. boil vinager and pickling salt. laddle hot liquid in each jar leaving 1/4 headspace. remove all air bubbles by using wooden spoon. put lids on tightly, turn upside down and cover with towel for 24 hours. They are always crisp and taste great. I also have a bread-butter and pickle okra recipe if anybody wants them.

grandma feathers HOT PEPPER RINGS

Peppers (hot banana or jalapeno)
1/2 c. canning salt
1 or 2 gallons water (depending on amount of peppers)

Slice peppers, then put in salt in large container. Let set overnight in salt water. Pack in jars. Then mix 1/2 vinegar and 1/2 water. Boil and pour over peppers, then seal.
I have a journal of old fashion tried and true from experiance ,recipes. everything from okra to canned beets!
jellico canner

Riceville, TN

#23 Jul 15, 2009
i need the canned beats. please
grandma feather

Houston, TX

#24 Jul 16, 2009
jellico canner wrote:
i need the canned beats. please
grandma feathers Canned Pickled Beets

7 to 8 lbs of Beets
4 cups vinegar (5% acidity)
1 teaspoons canning or pickling salt
2 cups sugar or Splenda
2 cups water
2 cinnamon sticks
12 whole cloves - about 1 tsp
12 allspice nuts (whole)- about 1 tsp
4 to 6 onions (approximately 2 to 2-inch in diameter)(optional)
Jar grabber (to pick up the hot jars)
Jar funnel (
At least 1 large pot
Large spoons and ladles
Ball jars
sterlize thos jars

I'm sure you can figure out how to scrub the beets in plain cold or lukewarm water using your hands or a vegetable brush.
Put similar sized beets (hopefully, they're ALL of a similar size so they take the same time to cook) together with enough boiling water to cover them and cook until tender (usually about 30 to 45 minutes in an open pot, or 10 - 15 minutes in a pressure cooker). Drain and discard the liquid (it would weaken the pickling solution).
You can pour ice over them, or just let them cool on their own. It's just to cool them enough so you can handle them to remove the skins, stems, roots and then slice or quarter them.
Trim off the roots and stems. The skins should easily slide off. Slice the beets into -inch slices. You can leave the beets whole (if they are small, say 1 inch or less), or quarter them or slice them into -inch slices. This is to help more fit in the jars and to help the seasoning to penetrate them better.
Combine the vinegar, salt, sugar (or Splenda if you need a no-sugar version) and fresh water in a large pot. Put the spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
This is called "hot packing"! Fill the jars with beets and onions, leaving -inch headspace. Pack the jars fairly tightly, but be sure to leave -inch of space at the TOP of the jar. That is called "headspace" and is needed for expansion during heating in the water bath.
Use a ladle or pyrex measuring cup to carefully fill each packed jar with the hot vinegar solution, again allowing -inch headspace. The beets should be covered and there should still be 1/2 inch of airspace left in the top of each jar. Be careful not to burn yourself,(or anyone else - children should be kept back during this step!)

make sur lids are on good. now put filled jares in kettle of water and let cook for 30 min or so. take out of water and let stand to cool. i made 89 qort jars of these last fall, didnt lose 1!

Since: Jul 09

Clearwater, FL

#25 Jul 16, 2009
I can a lot of pickles, tomato juice, sauerkraut, pickled garlic, etc. Next month when they are ready from garden I will be doing up over 300 jars of picles. I also jar my own herbs. Let me know if you are interested in any.
jellico canner

Riceville, TN

#26 Jul 16, 2009
dill pickles or bread n butter?
love to can

Madisonville, KY

#27 Jul 16, 2009
Tina Jay wrote:
I can a lot of pickles, tomato juice, sauerkraut, pickled garlic, etc. Next month when they are ready from garden I will be doing up over 300 jars of picles. I also jar my own herbs. Let me know if you are interested in any.
Would like the pickle recipes please.

Since: Jul 09

Clearwater, FL

#28 Jul 16, 2009
which type of pickle recipes would you like, I have my recipes for dill, kosher and bread and butter.

Since: Jul 09

Clearwater, FL

#29 Jul 16, 2009
Not sure if this page will let me post my email address but I am going to try to add it to here any way, I have several recipes I use for pickles. my email address is [email protected] or if you prefer I could just post them right on here for you just let me know. I have so much enjoyed pickling as well as my kids enjoy eating them.
love to can

Madisonville, KY

#30 Jul 16, 2009
Tina Jay wrote:
which type of pickle recipes would you like, I have my recipes for dill, kosher and bread and butter.
Would like the dill and kosher please.
New to canning

Newport, TN

#31 Jul 31, 2009
grandma feather wrote:
<quoted text>
grandma feathers HOT PEPPER RINGS
Peppers (hot banana or jalapeno)
1/2 c. canning salt
1 or 2 gallons water (depending on amount of peppers)
Slice peppers, then put in salt in large container. Let set overnight in salt water. Pack in jars. Then mix 1/2 vinegar and 1/2 water. Boil and pour over peppers, then seal.
I have a journal of old fashion tried and true from experiance ,recipes. everything from okra to canned beets!
When you say seal them do you mean just put the tops on and they will seal or do i have to do a water bath
Dee Lay

Hartland, WI

#32 Aug 22, 2009
Tina Jay wrote:
Before you start you want to put a small slit in each pepper, soak them in an Ice bath for several hours, if you have a 5 gallon pail full try putting them in the tub for an ice bath, if the bucket is not quite full to the top then leave them where they are. Add plenty of ice on top of peppers then add your water, you want to make sure all the peppers are covered. Replenish ice as it melts. 4 to 6 hours is sufficient, over night is best. I do mine on ice for 4 - 6 they come out great. Once you are ready for canning (quart jars)add 3 pepper corns to each jar, pack peppers in Jars careful not to snap them, bring to a full boil 1 cup water, 2 cups white vinegar, 1 1/2 Table spoons pickling salt,per Quart jar. pour hot brine over peppers, with a spoon push peppers lightly down in the jar till all bubbles are gone, add a few more peppers if need be to top the jar off and add rest of brine and seal, let stand for 6 weeks. For hot banana peppers slice up 2 jalapeno or 1 habanero pepper, add to each jar. For sweet banana peppers add 1 cup sugar to brine when boiling.
thank you so much I tried your recipe and it came out great thank you so much
Drexel LAY
love to can

Somerset, KY

#33 Aug 22, 2009
Dee Lay wrote:
<quoted text>thank you so much I tried your recipe and it came out great thank you so much
Drexel LAY
I also used this recipe and my husband loves them. I also did a couple of jars with a clove of garlic in them and they are good too. Thanks for the recipe!!!!
COOL

United States

#34 Aug 22, 2009
We need more like this instead of soo much Gossip
Dee Lay

Hartland, WI

#35 Aug 22, 2009
Vert true somthing good on topix for a change
Sharon Collins

Tonasket, WA

#36 Aug 26, 2009
Hi,I bought a jar of Mt Olive "Sweet Salad Peppers" and fell so in love with the banana peppers, bought 12 plants and am now ready to try pickling them. I would sooo appreciate a tried and true recipe. The jar I bought had sliced onions, mustard seeds, celery seeds, corn syrup, salt, etc. No garlic listed but a little sounds kind of good. Thanks for any help, Sharon Collins
Russ

Pekin, IL

#37 Aug 26, 2009
love to can wrote:
Anyone have a recipe for canning banana peppers that is fairly easy. I canned some last year with 1 recipe and they ended up being mushy. Can anyone help me?
7 cups water, 1 cup white veniar, a pinch of alam, 3tbls salt. Add all ingreients bring to a boil. Put pepper rings in hot jars, pour in the hot mixture, seal the jars. That's it ummm--good.
Bobby Smith

Tarentum, PA

#38 Aug 31, 2009
Tina Jay wrote:
I can a lot of pickles, tomato juice, sauerkraut, pickled garlic, etc. Next month when they are ready from garden I will be doing up over 300 jars of picles. I also jar my own herbs. Let me know if you are interested in any.
Need info on preserving herbs
Bobby Smith

Tarentum, PA

#39 Aug 31, 2009
Need info on preserving herbs
tina Jay

Clearwater, FL

#40 Sep 1, 2009
There are two ways of preserving herbs: One way is to hang upside down in a dry dark room right after you pick them, the other is to invest in a dehydrator but the upside down method works just as good. Once herbs are dried you can sore them in ziplock baggies or jars. sorry there is another way but I think they lose a lot of their value and aroma, You can always put them in freezer bags and freeze until ready to use.

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