How to Can Banana Peppers
Do you have an abundance of banana peppers? Let me show you how easy it is to can peppers!
Those that have followed me for a long time know that I have a large vegetable garden. I’ve had a vegetable garden for as long as I can remember. Each year, that garden gets larger and larger. When my husband passed away suddenly at 33 back in 2015 and leaving me a widowed single mom to 3 kids, that garden got even larger. At this point, I was trying to grow whatever I could to save money and to be able to grow enough to put food in the freezer and can it for winter months.
I grow basically everything and am always super busy this time of year putting things back for the colder months. One of the things that I have the most of this time of year is peppers. I’m literally overrun with them! Especially banana peppers!
I grow a lot, and I mean a LOT of banana peppers. I love them and find them super versatile, so I always have an enormous harvest of them. I make a lot of Stuffed Banana Peppers for the freezer, sometimes I roast them and put them in the freezer for various dishes, and the rest I can.
What do you use canned banana peppers for?
I drain them and use them on pizzas (SOOO good!), in dishes where I’d use bell peppers, pasta sauce, etc. But my number one way I use this is in my Crockpot Pepperoncini Beef. The recipe calls for a jar of pepperoncini peppers, untrained, but I have gotten to where I rarely ever use that anymore and I just dump in a jar of my homemade canned banana peppers. I just love the flavor! Anything that you would use jarred pepperoncinis for, these canned banana peppers would work just as well for.
They are also fantastic on pizza and sandwiches, inside of omelets, in pasta salad, and so many other things.
I’ve never canned before. I’m scared!
Don’t be! Canning for the first time can seem overwhelming but let me walk you through how easy this is. I don’t use a pressure canner for these, instead I use the water bath method and it’s super simple. All you need is a stockpot and a rack that fits inside of it.
The ingredient list is super short too!
- Canning or pickling salt
- White vinegar (5% acidity)
- pickle crisp (keeps the peppers from being mushy)
- banana peppers
Some folks like adding a bit of mustard seed and/or celery seed to their canned banana peppers, but honestly I’m not a fan. They make them take too much like a pickle and I prefer the natural flavor of the banana peppers. However, if that’s your cup of tea – please feel free to add them if you like. Most recipes call for 1/2 tablespoon of celery seed and 1 tablespoon of mustard seed in the bottom of each jar, so please add that if you like. For me though – it’s just vinegar, salt, and pickle crisp.
Sometimes I add garlic or small red hot peppers from my garden, sometimes I just do the banana peppers.
This is also the same method and recipe that I use to can my jalapeño peppers.
Scroll down to get the recipe.
Canned Banana Peppers
- 3 Pounds Banana peppers sliced, seeds removed if you prefer
- 5-1/4 Cups White vinegar 5% acidity
- 1 Cup Water
- 5 Tsp Canning or pickling salt
- pickle crisp Add to the bottom of each jar before adding the peppers or brine, follow instructions on back of container for size of jars you’re using
- Wash and Rinse your jars (this recipe should fill 4-6 pint jars); keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.
- Wash peppers well and remove stem end; slice peppers into ¼-inch thick rings. In a 4-quart Dutch oven or saucepan, combine the cider vinegar, water and salt; heat to boiling
- Place the pickle crisp according to container directions in the bottom of each clean, hot jar. Fill pepper rings in the jars.
- Cover pepper rings with boiling hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
- Process in a boiling water canner, as recommended in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.