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Banana peppers can be pickled or packed in oil for up to six months. Fresh peppers should be chosen, washed, and cut before being placed in sterilized jars with a mixture of vinegar, spices, and salt. The jars should be sealed and left for four weeks before opening.
The banana pepper is a relatively sweet variety of pepper known for its slender, yellow-colored shape, similar to that of a banana. During the summer months in some climates, banana pepper growth can be prolific, leaving gardeners wondering what to do with the excess. It’s important to choose your vegetables carefully and prepare them properly before storing to ensure they remain safe from harmful bacteria and mold. Pickling is the process of adding spice and acidity when canning banana peppers so they remain safe for up to six months, although the peppers can also be packed in oil before being canned. Canning banana peppers is possible with a few tools like jars and lids, a canning bath, and safety equipment.
It is important for people to choose fresh peppers to store banana peppers that do not have dark spots on the skin and do not appear shriveled or droopy. The peppers should be washed and left whole or cut into chunks or strips. For whole peppers, a small slit should be cut to ensure that the vinegar gets into the pepper. The pickle comprises a mixture of non-iodized pickling salt, vinegar and spices. When a more oily texture is desired in the result, vegetable or olive oil can be added to the mix if a more oily texture is desired, but it should be no more than one-fifth the amount of vinegar.
The jars and lids should be placed in a large pan filled with water and heated to boiling for at least ten minutes. This will sterilize the jars before the peppers and liquid are placed in them. Jars and lids should be removed from the boiling water with tongs and allowed to cool before the peppers are placed in the jars. The pickling liquid, which will go into the jars after the peppers, should be boiled and poured over the peppers with a small amount of space left at the top before screwing on the lids.
When canning banana peppers is done properly, the top of the lid will not rattle when pushed down lightly with a finger. This means the jars are sealed and as long as nothing has been contaminated in the process, the banana peppers should be safe to eat. The jars should be left for four weeks before opening to ensure the best flavor from the liquid inside the jars.
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