I do believe this picture needs to go on the front of a magazine don't you? I just love it!
And this one.....
Loved these 1/2 pint cute jars! I decided to use the 1/2 pint jars for the peppers. I washed jars, lids and seals in hot soapy water and let them dry.
Decided I would do some pepper rings and some half peppers. Washed the peppers, got all the seeds out and washed them again.(Recipe at end of post)
Cut and diced like I wanted.
I also used the same recipe for the Jalapeno peppers. I done a few rings and some half peppers.
Garlic...YUM! I use one garlic per jar. You actually would use 1/2 of a pod of garlic per jar but we like a little more garlic so I went with it!
Picking and Canning Salt.
Now after your jars has dried fill your jars with your peppers. For half pint jars add 1/2 tsp. of oil and 1/2 tsp. of Pickling and Canning Salt.
For your brine: 2 cups of water, 2 cups of white vinegar, 1/2 cup of sugar, and 1/2 tsp. of turmeric. Mix together and bring to a boil.
Ladle out brine into your jars over your peppers and make sure there are no bubbles at the top and fill jars with brine just enough to cover peppers. Put lids and rims on and tighten. Place jars in pot and cover with water. Bring to a boil for 10 minutes.
Decided while the hot water bath process was going on I would take a break and eat some fresh tomatoes and cucumbers out of my garden. (Yeah, I like pepper and salt)
Once the hot water bath process is through I take the jars out to cool.
They need to sit about two weeks before popping the top! Speaking of top popping...I can hear my lids sealing now....POP, POP, POP!
Note: They will have a yellowish look to them because of the turmeric. After jars have cooled completely I place them in my cabinet...and I my man is counting down days to when he can POP the TOP!
Now for the recipe: Double this if you plan to use pint jars. If you plan to use quart jars I will let you do the math! LOL!
15-20 banana peppers
2 cups of white vinegar
2 cups water
1/2 cup sugar
1/2 tsp. ground Turmeric
1/2 glove of garlic
1/2 of Pickling and Canning salt per jar
1/2 tsp. of vegetable oil
6-8 (1/2 pint) jars
For the Jalapeno peppers I made up about half the amount of brine for them as I did not have as many of them as I did banana peppers. I had enough to do about 3 (1/2 pints of Jalapeno peppers)
Another note: I actually took about 1/4 piece of jalapeno pepper and added it to the jar of Banana pepper too for a little added kick. On the Jalapenos, be sure to take all the seeds and membranes out! Those suckers will burn you up if you don't. USE gloves too! They will burn your skin while handling them if you don't! ASK ME HOW IT FEELS! LOL!
Joining Kathe with E this week over at http://www.kathewithane.com/2014/06/youre-gonna-love-it-tuesday_23.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+KatheWithAnE+%28Kathe+With+an+E%29
And Jann over at "Have a daily cup of Mrs. Olsen" http://jannolson.blogspot.com/2014/06/share-your-cup-thursday-108.html
Hugs and blessings,