Canning.....canned Banana Peppers

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 3 lbs banana peppers
• 4 quarts canning jars
• 4 garlic cloves
• 6 jalapeno peppers
• 1/2 cup sugar
• 1 tablespoon dill seed
• 1 tablespoon mustard seeds
• 1/2 teaspoon pickling salt
• 1 quart vinegar
• 3 1/2 cups water
• 12 tomatillos

Recipe

• 1 preheat oven to 175°f.
• 2 put the jars in the oven until you are ready to fill them, this will insure that the jars will not break when adding the hot brine.
• 3 wash peppers and tomatillo, cut off the tops, slice down the middle and remove the vein and seeds.cut the tomatillo in quarters, set aside.
• 4 chop the garlic in chunks and add 1 clove per jar chopped!
• 5 slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!).
• 6 pack the jars with the banana peppers, jalapenos and garlic. add all other ingredients in a pot and simmer until the sugar is dissolved, about 10 minutes.
• 7 pour the hot liquid into the quart jars and seal.
• 8 do not put into a hot water bath, these will seal with the hot liquid.