Canned banana peppers

This was my first attempt at canning peppers. I used hot banana peppers from the garden. Any kind would do I imagine. Credit for this recipe goes to Mrs Aznar. She was my Godfather's mother.

Mrs Aznar's Peppers

This is all you need



Wash and cut off the end and slice the peppers the long way.



Use a spoon to scrape out the seeds and veins from the peppers then put them in icewater for at least one hour.



Into each pint jar put 2 garlic cloves, 1 teaspoon of Kosher salt, 1/4 teaspoon of pickling spice, 1/4 teaspoon of powdered alum, 1/2 teaspoon of sugar, and a tablespoon of oil. Double this for quart jars.

Stuff the iced peppers into the jars. After icing them down they become pretty sturdy and you can stuff them in there pretty hard and tight.



Make a 2 to 1 bath of water to brown vinegar and boil it.



Boil the lids in another pot plain water to soften up the rubber seal.



Pour the boing liquid over the peppers leaving about 1/2 inch of space from the top. Screw the lids and rings on fairly tight and shake up all the ingredients.



Let the jars sit for a couple of hours until the lids form a vacuum and store them away for later.

could can. Well done, and enjoy those peppers.

Are banana peppers a hot variety?

These ones were hot. After tasting them I will say they needed more sugar, more garlic, and less alum.

keeps them crispy so they won't turn into mush.