Quantity: 4

Jar size: Pints

Ingredients:

2½-3 pound yellow (banana) peppers

5 cups cider vinegar (5%)

1¼ cups water

5 teaspoons canning salt

2 tablespoons celery seed

4 tablespoons mustard seed

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash peppers well and remove stem end; slice peppers into ¼-inch thick rings.

3. In a large saucepan, combine the cider vinegar, water and salt; heat to boiling.

4. Place ½ tablespoon celery seed and 1 tablespoon mustard seed in the bottom of each clean, hot pint jar. Fill pepper rings into jars.

5. Cover pepper rings with boiling hot pickling liquid, leaving ½-inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

7. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

8. Shake sealed jar to disperse spices before serving.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner

Source:

National Center for Home Food Preservation