As mentioned in the previous post, our garden has provided a bountiful supply of banana peppers. So far we'd just been grilling them (which was quite tasty), but the N-boy suggested that we try pickling and canning them (of course, pickled banana peppers is one of his favorite foods-go figure). Although I did canning last year, I was HIGHLY supervised by a friend who was teaching a few of us how to can. Needless to say, I was a little anxious about attempting this adventure on our own and creating a product that won't give anyone food poisoning. I did lots of reading ahead of time in a couple of books and online to make sure I still remembered the basics.
We prepared the peppers by slicing them into rings and deseeding them.
The N-boy hard at work.
All ready for the brine solution! The darker jar is a batch of jalapenos from the Farmer's Market.
Into the canning bath they go.
Tada! Five jars total! And they all sealed!