Look for fresh, young peppers to use for canning.
The banana pepper is known for sitting on the sweet side as far as peppers are concerned, although if served with its seeds and juice this pepper will be a bit spicier. The banana pepper derives its name from its shape -- long, lean and yellow; however, it will take on a deep orange hue as it matures. Canning or "putting up" vegetables was once a well-received pastime, a necessity almost to preserving food. With today's technologies there are many forms of food preservation that are more time effective, so the art of canning seems to be slipping a bit as generations pass.
Instructions
1. Select young, fresh, blemish-free peppers to work with. Wash all vegetables thoroughly and set off to the side to dry. Do not soak the vegetables.
2. Fill a large pot with water and place it on the stove. Bring the water to a boil, and gently drop in quart-size glass jars on their side. Allow the water to flow in and sterilize the jars for 15 minutes. You may have to rotate the bottle with the tongs to ensure that all sides are thoroughly sanitized. Use the tongs to remove the sterilized jars. Practice caution when removing the jar from the boiling water as the glass will be extremely hot.
3. Create brine by bringing water, vinegar and salt to a boil in a separate pot.
4. Allow the jars to cool. Place the sprigs of dill and the grape leaves in the sterilized jar and fill the jars loosely with the vegetables. Add crushed red pepper as desired for additional spice.
5. Pour the boiling brine over the vegetables, leaving 1/2-inch of space at the top of the jar.
Using a clean dishcloth, wipe the rim of the jar. Place the lid of the jar in a pot of for five minutes to heat and then place the lid on top of the jar and seal by screwing on the cap.
6. Place the jar in a pot of for 10 minutes. Remove the jar with a dishcloth, being careful not to touch the metal lid, which will retain a lot of heat.
Tags: , banana pepper, Place boiling, Place boiling water