So I just opened a jar of banana peppers that I canned this fall, they are amazing!!  I must share this super easy canning recipe so you can enjoy them as well.

I had never canned before but this method is so easy and can be done in a snap.


What you need:  
               Canning Jar - 250 mL - Vintage with lids and rings qty 4-6 
               Stock Pot, 8-Qu big enough to submerge the canning jars
               Canning Jar Lifter not a must but makes it easier

               1 lb banana pepper
               5 cups white vinegar
               1 teaspoon celery salt
               1 teaspoon mustard seed
               1 cup white sugar
               *optional jalapeno peppers for added heat

First clean all your jars, lids and rings by boiling them for 10 mins or running them through the dishwasher.  If there is anything in the jars it will contaminate your peppers.

jar boiling


Next gather 1lb of banana peppers. I had plants in my garden and also went to the farmers market so I could gather peppers in varying shades of colours. The different colours looks great in the jars but not a necessity.


Clean and slice peppers into rings. Pack jars with sliced peppers. Then make the brine. Brine is the liquid goodness you pour over the peppers and fill the jar with.  Add the vinegar, celery seed, mustard seed and sugar together in a pot and bring to a boil. Pour brine over the peppers, making sure to stop 1/2 inch from the top of the jar. Wipe off the rim and put lid and ring on tight.

Water Bath

Place jars in rolling boiling water bath for 20 mins and ensure the jars are fully submerged in the water with 2 inch above the lids. If at any time the water stops boiling, start the process again. This is where a jar lifter comes in handy and saves your hands from being burnt. Make sure the lids have completely sealed by pressing down on the lid. The sealing of the lid may happen 20 mins after you take the jars out of the bath.  Make sure you label and date your jar. Wait 2 to 3 weeks and enjoy.