We absolutely love Hot Banana Peppers. They are hot, but not as hot as jalapeños. They leave a nice slow burn in the mouth as opposed to feeling like you have a five alarm fire going off!
They are great on hot dogs, hamburgers, hoagies/sandwiches, omelets, pizza and our favorite, steak! Oh, I forgot, soup and chili! We like to put them in our Ramen soup, delicious … drool.
You’ll need a few items when canning Hungarian hot wax peppers (aka hot banana peppers):
* Lots of Hungarian hot wax peppers
* Pickling Lime to keep the peppers from getting mushy
* spices (this is subjective, add the ones you want really, but here is what we use):
* White vinegar
* boiling water
* clean & sterilized pint sized canning jars and lids
* water bath canner
First, pick or buy your peppers.
Next rinse off the peppers. Clean off any dirt.
Next slice your peppers into rings.
Put the pepper rings into clean sterilized pint sized jars. You can sanitize the jars by boiling them in hot water for about 10 minutes.
Add spices and pickling lime to the jars. You can use any spices you want, but here is what I use:
- ¼ tsp pickling lime (to keep the pepper rings crisp)
- ½ tsp oregano, parsley, basil, onion powder, garlic powder, salt, and black pepper.
Add vinegar. fill the jar about a third of the way.
boil some water.
Fill the remainder of the jar with boiling water.
Release air pockets trapped in the jar.
Put lids and rings on jars. Hand tighten, don’t overkill here.
Process them immediately in a hot water bath. Here is a handy chart:
|Recommended process time for Pickled Hot Peppers in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 – 1,000′||1,001 – 6,000′||Above 6,000′|
|Raw||Half-pints or Pints||10 min||15||20|
Use a canning tool to remove the jars from the hot water and move them to the counter. Allow them to cool on the counter for 24 hours. Then check the seals. Any that don’t seal after 24 hours, use or reprocess with a new lid.
Make your labels and store them until ready to use.