Canning Peppers

We picked these beauties out of our garden recently...

We most often use jalapeno and banana peppers in cooking (i.e. nachos and pizza!), so I wanted to pickle and can small batches of these for us to use over the winter. The instructions below are assuming you know some basics about canning, such as cleaning jars and keeping them warm, wiping rims clean, etc. If you need more specific instructions about this, please comment below.

For the jalapenos:

Place one small clove of garlic in the bottom of a half-pint jar. On top of the garlic I squeezed in 4 sliced jalapeno peppers, it was a tight fit so you really have to pack them in. Heat 1/2 cup white vinegar and 1/2 cup water on stove until simmering. Pour liquid over peppers, leaving 1/2in headspace. You will have some liquid leftover if you are only doing one half-pint at a time. Add 1/8t. pickling salt and follow the instructions for adding Ball Pickle Crisp Granules to help keep your peppers crunchy. Process for 10 minutes in waterbath canner.
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For the banana peppers:

Place one small clove of garlic in the bottom of a half-pint jar. On top of the garlic I was able to fit in 2 sliced banana peppers. Heat 1/2 cup white vinegar, 1/2 cup water and 1/8 cup sugar to a boil. Pour liquid over peppers, leaving 1/4in headspace. Add 1/2t. pickling salt and follow the instructions for adding Ball Pickle Crisp Granules to help keep your peppers crunchy. Process for 10 minutes in waterbath canner.  *Note: You can add turmeric for color, but it is not necessary for flavor.

My husband taste tested both peppers last night, after they had sat for over a week to let the flavors come together. He loved them both!

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Last night we also had the chance to play outside in the rain! It was warm and sunny, but we had a rain shower with big, heavy rain drops that made it perfect for play!