Bottled Garden Banana Peppers or Jalapeños

Bottled Garden Banana Peppers or Jalapeños are easier to bottle than you might think. Of course, the jalapeños and banana peppers can be store bought. We grow these every year and they have stored great for us for use in Mississippi Pot Roast, Nachos, Enchiladas, Sandwiches and more.

Supplies:

Water Bath Supplies

Pint Jars

Ingredients and Supplies You Will Need for Bottled Garden Banana Peppers or Jalapeños:

• 15 banana peppers or 25 jalapeños 
• 1 cup water
• 1/2 cup white vinegar
• 1/2 tbsp non-iodine salt-NO IODINE
• NOTE-THIS MAKES ENOUGH FOR ONE PINT YOU WILL NEED TO MAKE THIS FOR EACH PINT.
• NOTE: Fill jars with the pepper and liquid just to the beginning of the rings-you need headspace, which is the amount of space between the food and the top of the jar. The peppers need to be covered in the liquid.

*One pan that I use holds five pint jars. For Five pints you will need to boil:

5 cups of water

2 1/2 cups white vinegar

2 1/2 tbsps non-iodine salt

How to Bottle Garden Banana Peppers or Jalapeños:

1. NOTE: THIS RECIPE IS FOR ONE PINT. You will want to make enough for the amount of pints that fit in your pan. 
2. Fold a towel and place on the counter top in a place where your bottles will not be disturbed by people or a fan. Have another towel ready to place on top.
3. Wash and remove stems from the peppers you are choosing to bottle. 
4. Slice peppers into desired size slices. Set aside. You can remove some or all of the seeds from the center, as you desire. 
5. Add 1 cup of water, 1/2 cup white vinegar and 1/2 tablespoon salt (for each pint you plan on bottling), to a sauce pan. Bring to a boil to combine, heat and dissolve the salt. Keep this hot.
6. Bring some water to boil in your canning pot and place jars in to heat up. Do not fill this pan too high. You do not want the water inside your jars.
7. In another sauce pan, bring some more water to boil and add the lids with the rubber ring-the sealing lid. Heat these lids and keep them hot. Use tongs to remove them, one at a time, when it is time.
8. When jars are hot, remove jars form the boiling water, carefully with the canning jar lifters. Fill the jars with the peppers and vinegar mixture. 
9. Wipe the rim of the jars with a damp, clean dish cloth.
10. Place a hot lid (with the rubber seal) on each jar and then twist the ring onto the bottle to hold lid in place. Just hand tighten.
11. Place the jars back in the boiling water (in the canning pot or very deep stock pot). The jars need to be covered with boiling water (add hot water, as needed). Bring back to a boil and boil for 10 to 12 minutes. 
12. Remove jars from the boiling water with canning jar lifters and set on a folded towel on the counter top.
13. When all jars have been removed, cover the jars with the other towel and don’t touch them for 24 hours. Listen for the lids to pop-which means they sealed. 
14. When you check the lids, after 24 hours, if the lid is not concave in the center, you will have to repeat the process (with a new sealing lid) until the lid with the rubber ring on the inside seals-center poops and sucks in.
15. Store in a cool place-I store mine downstairs in my cold storage room.

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Print

Bottled Garden Banana Peppers or Jalapeños

An easy way to preserve banana peppers or jalapeños.

Course Condiment, Sides

Cuisine American

Keyword Bottling Recipes, Food Preserving

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 1 pint

Author Sweeter With Sugar

Ingredients

• 15 banana peppers or 25 jalapeños
• 1 cup water
• 1/2 cup white vinegar
• 1/2 tbsp non-iodine salt NO IODINE

Instructions

1. NOTE: THIS RECIPE IS FOR ONE PINT. You will want to make enough for the amount of pints that fit in your pan.

2. NOTE: Fill jars with the pepper and liquid just to the beginning of the rings-you need headspace, which is the amount of space between the food and the top of the jar. The peppers need to be covered in the liquid.

3. Fold a towel and place on the counter top in a place where your bottles will not be disturbed by people or a fan. Have another towel ready to place on top.

4. Wash and remove stems from the peppers you are choosing to bottle.

5. Slice peppers into desired size slices. Set aside. You can remove some or all of the seeds from the center, as you desire.

6. Add 1 cup of water, 1/2 cup white vinegar and 1/2 tablespoon salt (for each pint you plan on bottling), to a sauce pan. Bring to a boil to combine, heat and dissolve the salt. Keep this hot.

7. Bring some water to boil in your canning pot and place jars in to heat up. Do not fill this pan too high. You do not want the water inside your jars.

8. In another sauce pan, bring some more water to boil and add the lids with the rubber ring-the sealing lid. Heat these lids and keep them hot. Use tongs to remove them, one at a time, when it is time.

9. When jars are hot, remove jars form the boiling water, carefully with the canning jar lifters. Fill the jars with the peppers and vinegar mixture.

10. Wipe the rim of the jars with a damp, clean dish cloth.

11. Place a hot lid (with the rubber seal) on each jar and then twist the ring onto the bottle to hold lid in place. Just hand tighten.

12. Place the jars back in the boiling water (in the canning pot or very deep stock pot). The jars need to be covered with boiling water (add hot water, as needed). Bring back to a boil and boil for 10 to 12 minutes.

13. Remove jars from the boiling water with canning jar lifters and set on a folded towel on the counter top.

14. When all jars have been removed, cover the jars with the other towel and don't touch them for 24 hours. Listen for the lids to pop-which means they sealed.

15. When you check the lids, after 24 hours, if the lid is not concave in the center, you will have to repeat the process (with a new sealing lid) until the lid with the rubber ring on the inside seals-center poops and sucks in.

16. Store in a cool place-I store mine downstairs in my cold storage room.

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