This is a personal fall favorite of mine. You can can them in whatever way you are most comfortable with. I find that “cold packing” (described below) is a pretty quick and very efficient way to do it. Less mess and less time overall.What You Need:
Reasonably wide banana peppers – you can fit approximately four to six per jar
Stick pepperoni (Sugardale is the least greasy but Hormel seems to hold up the best in my opinion)
Vinegar, water, salt, sugar, pickling spice
Quart size jars and lids
Suggested Pickling Solution:
Two cups of vinegar, one-half cup of water, a tablespoon of salt, one-half cup of sugar, and a third of a jar of pickling spice per quart jar.
What To Do:
Cut tops off peppers and remove seeds
Cut small “X” in the bottom of each pepper (for drainage)
Cut pepperoni into sticks
Put pepperoni sticks into peppers and place in jars
Place pepper and pepperoni filled jars into 250 degree oven until fairly warm
Pour boiling vinegar, water, salt, sugar, and pickling spice mixture into jars
Place lids on quickly and as tightly as possible
Place upside down on a countertop and allow to sit until cool
Be sure to check that lids are sealed about an hour after you have placed them upside down.
Are these stored in the refrigerator ?
ReplyDeleteI would refrigerate these because they not processed completely by just heating the jars and pouring boiling liquid in.Recipe doesn't say to sanitize the jars which I'm sure you have to. Some people can things and remain clean enough to where processing times can vary but it's always best to water bath for 10 to 15 min if storing jars unrefrigerated. Also turning jars upside down is never a good idea it compromises the seal. I'm sure lots of people will say my grandparents did it and no one ever got sick. If you look into it it's recommended by ball canning company
ReplyDeletethat you do not turn jars upside down.