I hope it’s not too late in the season for you to try this recipe. If you’re a pepper lover and do not already have a good recipe, try this one. It’s the one Ken and I have settled on.
Canned Jalapeños, Anaheims, or Banana Peppers
Rinse, cut, and prepare your peppers for canning. (If your peppers are really hot, you may need to wear rubber gloves.) I cut the stem end off of each pepper and remove the seed cluster. Don’t be too concerned about getting all the seeds. Then on a cutting board, lay each pepper on its side and cut into numerous circular slices. (Include a few peppers that have turned red; it adds color to the peppers once they are canned and in the jars.)
In the bottom of each pint canning jar, put the following spices:
a sprinkle of dry minced garlic
a sprinkle of dry minced onion
a sprinkle of dry mustard seed
1 head of fresh dill (or a sprinkle of dry dill seed)
a little fresh cilantro if desired
1 tsp. canning salt
a pinch of turmeric
a sprinkle of crushed red peppers
Canning (flats) lids: Prepare lids by placing in a pan with water. Bring to a boil and let simmer until ready to place on jars.
Brine: For 3 pint jars of peppers, bring the following to a boil:
2 cups white (5%) vinegar
2 cups water
½ tsp. yellow food coloring
(If you have more than 3 jars of peppers, adjust your vinegar/water recipe accordingly.)
Pour boiling vinegar/water mixture over peppers leaving a ¼ inch head space. Immediately place hot canning lids on jars and screw canning caps (bands) on snuggly. Turn capped jars upside down a few seconds then set jars upright to seal and cool for 12 hours. Caps (bands) may be removed at that time.
DO NOT PROCESS IN HOT WATER BATH OR PRESSURE COOKER.
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