Best 9 Canning Pepper Rings Recipes

HOW TO CAN BANANA PEPPER RINGS

Steps:

• Sterilize canning jars and keep warm. Prepare hot water bath.
• Using gloves, wash and cut off the stems of the peppers. Slice into 1/8-1/4 inch slices.
• Place vinegar, water, and pickling salt in a medium sauce pan and heat until boiling.
• Fill each jar with 1/2 clove of garlic, 1 1/2 tsp. mustard seed (optional) and 3/4 tsp. celery seed (optional). Then add the pepper slices, making sure to leave 1/2" of headspace at the top of the jar.
• Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/2" of headspace. Use a plastic utensil to remove any air bubbles, adding more liquid as needed.
• Add lid and finger tighten the ring. Process in hot water bath that is already close to boiling for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.
• Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.

PICKLED PEPPER RECIPE FOR HOME CANNING

Steps:

• Begin by preheating your water bath canner.
• Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
• Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
• Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
• Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

GRANDMA GRUMNEY'S CANNED ITALIAN HOT PEPPER RINGS

Steps:

• 1. Prepare peppers: Wash peppers, drain. Then, wearing rubber gloves to protect your hands, cut into rings about 1/2" thick. Discard stem ends. Place cut pepper rings into a large stainless steel bowl or pan, or glass bowl. Make brine using one gallon of water and 2 cups of salt, stir together until salt is dissolved. Pour brine over peppers. Cover and allow to soak overnight. (10-12 hrs)
• 2. Next day: Prepare quart sized jars for canning peppers. Clean, & sterilize jars, lids & rings. Place 2-3 cloves of garlic, Italian seasoning, EVOO, & alum (optional) in each quart sized jar.
• 3. In a large stock pot, make canning solution of 1 gallon water, one cup pickling salt, & 1 cup cider vinegar. Bring to a boil. Remove from heat.
• 4. Drain peppers. **** Rinse lightly with cold water. Pack peppers into quart size jars with garlic, olive oil, and Italian seasoning, leaving 1/2 inch head space. Fill with canning solution. (make sure to release any air bubbles. Clean rim of jar. Tightly place lids and rims on jars. Process in a hot water bath for 10 minutes. (Do not process in pressure cooker. Peppers will get mushy & not stay crisp.)
• 5. **** You may add small green tomatoes, small pickles, small pieces of cauliflower, &/ or carrot slices to make a hot pepper vegetable mix. Just soak vegetables in brine overnight with peppers
• 6. Store away in a cool place to allow seasonings to work. Can be used after 4 weeks, but they get better and hotter as more time goes by. For hot peppers and oil, pour peppers into a glass bowl and add 1/2 cup olive oil. Serve with fresh Italian bread and butter.

CANNING PEPPER RINGS RECIPE - (3.9/5)

Steps:

• Heat the water, vinegar, sugar, and turmeric till boiling. In the meantime sterilize jars and add 1/2 garlic clove to each pint. Pack jars with pepper rings. Top with salt and olive oil. Then add vinegar mixture to 1/4th inch of top of jar. Make sure to get rid of air bubbles. Wipe rim of jar clean before adding lid and ring. Put in water bath for 10 minutes.

HOT PEPPER RINGS

Steps:

• Wash and stem hot peppers.
• Remove seeds and inner membranes if you'd like to take some of the heat out of the peppers, otherwise leave them in.
• Slice peppers into even 1/4 inch thick slices. Wear gloves to keep your fingers from stinging.
• Fill large pot or canner with water so that jars are covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize).
• Mix vinegar, water, salt and sugar in a non-reactive saucepan.
• Boil for 1 minute.
• Place 1/4 clove of garlic in each jar and pack with pepper rings.
• Pour hot vinegar brine over peppers.
• Remove air bubbles and push peppers underneath pickling liquid as much as possible, leaving a 1/2 inch headspace.
• Wipe rim with clean cloth, seal with hot sealing lid, tighten screw band on top finger tight and process in hot water bath for 10 minutes.

HOW TO PRESERVE HOT PEPPERS IN VINEGAR- EASY RECIPE

Steps:

• Clean the jars.
• The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
• Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
• When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
• Fill the jars with peppers, as many as they fit tight inside.
• Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
• Great with soups or as a condiment in stews. They last in a cool place for years.
• The peppers need to sit in vinegar for at least one month before they are ready to be consumed.

CANNED BANANA PEPPER RINGS

Steps:

• 1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
• 2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
• 3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
• 4.At the same time, in a small pot, place jar lids and boil.
• 5.Once the jars and lids are boiling, turn on low heat.
• 6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
• 7.Repeat with remaining peppers and jars.
• Once the jars start to cool, they will seal.

HOW TO MAKE HOT PEPPER RINGS

Steps:

• Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.
• Step 2.
• Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.
• Step 3.
• Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.
• Step 4.
• Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.
• Step 5.
• Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.
• Step 6.
• Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.
• Step 7.
• Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.
• Step 8.
• Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.
• Step 9.
• Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.

PICKLED JALAPENOS CANNING RECIPE

Steps:

• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Rinse the chiles well under clean running water and air dry on a kitchen towel.
• Slip on a pair of gloves to prevent burns, remove the stems, and cut the peppers into 1-inch slices or rings. Set aside.
• Combine vinegar, water, and garlic in a large saucepot. Bring to a boil over high heat, and then reduce heat to low and simmer (180˚F) for 5 minutes. Remove and discard the garlic. Keep warm.
• Spread a kitchen towel on the counter. Remove a warm jar from canner using the jar lifter. Drain the water back into the canner and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use the canning funnel and fill the jar with the sliced jalapeños.
• Ladle hot pickling liquid over the peppers and maintain a 1/4-inch headspace.
• Run the bubble popper through the jars to release air bubbles. Wipe the rim clean with a damp paper towel.
• Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
• Once jars are all in canner, adjust the water level so it is two inches above the jar tops.
• Cover the canning pot and bring it to a rolling boil over medium-high heat. Once the pot boils, process half-pints for 10 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (See notes)
• When processing time is complete, turn off heat, remove the cover by tilting lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.
• Spread a dry kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator, and use within a month.
• Remove the ring bands, wash, label, date the jars, and store in a cool, dark place between 50 to 70 degrees F for 12 to 18 months. Allow 4-5 weeks for the pickles to develop flavor. Once the jar is open, refrigerate and use up within a month. Makes about 5 half-pint jars of picked jalapeños.