Mama Packed a Peck of Pickled Peppers | Recipes for Cooking Kids from Foodie Mama, a Foodie Mom Social Network

Home

Recipes

Recipes for Cooking Kids

Mama Packed a Peck of Pickled Peppers

Written by Astacia Carter

Do you love banana peppers on your sandwiches? Do your kids fight over who gets the pepper in Greek or Italian salad? This is an easy preservation recipe that you can make with your kids.

Equipment needed:

Water bath canner
canning funnel
jar lifter
jar wrench (if you are low on upper body strength)
kitchen tongs
large saucepan
small saucepan
butter knife
4 -5 kitchen towels
12 sterilized pint jars plus rings and lids

Ingredients: This recipe can easily be halved or doubled, etc

5 pounds banana or sweet gypsy peppers, sliced (if you prefer whole, choose small fruits and make 2 long slits in each)
1 clove garlic per jar
1 jalapeño per jar (optional)

6 cups vinegar

2 cups water

1 tablespoon plus 1 teaspoon pickling/canning salt (NOT table salt, NOT sea salt)

1 tablespoon sugar

Directions:

Fill canning pot half way with water and put on stove to boil

Fill small saucepan with 2 cups water and put on medium, not boiling, add jar lids

Find a space to rest finished peppers and spread a folded towel

Pack sliced peppers tightly into jars.
Pour vinegar into large saucepan, bring to a boil.
- Add salt and sugar, stir to dissolve. Boil for 2 minutes.
Set your funnel into a packed jar, use ladle or glass 2-cup measure to fill.
- Fill jars to bottom of rim where threads begin.
Using butter knife, go around edges of jar to remove air bubbles. Do this 3 times.
Add more vinegar solution to meet ½ headspace.
Wipe threads and rim clean, this is very important
Take lids from pan and place on filled jars
- Screw rings on tightly, use jar wrench if you must.
- Fingertip tightness- you should not be able to push the ring open with your fingers.
Using http://www.canningpantry.com/canning-jar-lifter.html”>jar lifter, place jars into canning pot, nestle within rack. Water should be 2 inches above jar tops.
Process at a rolling boil for 10 minutes.
- To prevent your jars from tipping, stuff kitchen towels around the jars. It is very important that they do not tilt over while processing or after. This compromises your seal integrity.
- If the boiling ceases for any reason, turn up the temperature and begin your timer again after the boiling has restarted. You cannot over-process these peppers.
After your timer buzzes, carefully remove your pickled peppers using your jar lifter. Do not use kitchen tongs for this. Place on the towel you set out earlier.
Allow jars to cool for 24 hours.
- Test the seal- it should not flex when depressed. If the lid pops up or clicks: when you push on it:
  - immediately reprocess the jar with a new lid.
  - put in the refrigerator and use with a week.
  - put in a freezer container or bag and freeze.
- Let sit in dark cabinet for 3 months before serving for optimal taste. Stores for up to a year.
- Questions? See the Ball Fresh Preserving http://www.freshpreserving.com/pages/step_by_step_high_acid_foods/34.php”>How-to.