canning peppers, both jalapeno and banana.

my kitchen has been in full preserve mode this week.  taking the last bit of goodness our summer garden is producing and making sure it lasts.  we had our first watermelons this year and yesterday i took our best one and made more of my watermelon jam.  here is the recipe.  i made it exactly the same, only this time around i didn’t pulverize the watermelon until it was completely liquid.  instead i left some “pulp” to make it less jelly and more jam like.  i like a little chunk :)

our garden is crazy for peppers this year! tons of jalapenos and several pounds of banana peppers.  more than we could possibly eat fresh.

i love sweet pickled banana peppers, so this is what i did. i tripled this recipe.

1/2 lb banana pepper, seeded and sliced crossways into rings

for your pickling juice add:
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed


  • sterilize 2- 1/2 pint jars.
  • bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  • place peppers in the 1/2 pint jars.
  • pour on the hot pickling juice and bring liquid to within 1/2″ of the top.
  • be sure the edge of the jar has no juice on it.
  • place lids and screw on bands finger-tip tight.
  • place in canner/water bath and process for 10 mins.

in about two weeks, these beauties should be quite delicious.  i can’t wait.

we were also overflowing with jalapenos! i love spice, as does the husband.  i looked and looked for jalapeno recipes and they all added flavorings.  i wanted just simple jalapenos without the additional pickling spices.  i envision lots of chili meals and when i go to add a jalapeno, i want it to taste like a jalapeno.

measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. i doubled this recipe.

1 pound of jalapeno peppers, sliced in half lengthwise
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt


  • pack clean, hot jars with peppers.
  • pour hot brine over top.
  • wipe rims, apply lids and bands.
  • process in a boiling water canner for 10 minutes. store in cool, dark place for up to a year.

please note, when cutting pepper such as these, always wear gloves.  this is something you will overlook only once.

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I forget gloves with hot peppers Every. Dang. Time.  And, I wear contacts.  Ugh.