Cabbage Stuffed Hot Banana Peppers Canning Recipes

CABBAGE STUFFED HOT BANANA PEPPERS - CANNING

Cabbage Stuffed Hot Banana Peppers - Canning image

Make and share this Cabbage Stuffed Hot Banana Peppers - Canning recipe from Food.com.

Provided by FloraandMerriwether

Categories Peppers

Time 1h30m

Yield 12 jars

Number Of Ingredients 8

Ingredients

80 -90 large banana peppers
1 gallon cabbage, chopped
6 teaspoons salt
5 teaspoons celery seeds
1 teaspoon black pepper
8 cups white vinegar
7 cups water
5 lbs sugar

Steps:

Seed and de-vein peppers.
Mix together cabbage, salt, celery seed and black pepper.
Stuff peppers and pack into jars.
Mix together vinegar, water and sugar.
Bring to a boil.
Pour over peppers.
Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
**Inversion is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.

STUFFED HOT BANANA PEPPERS

Stuffed Hot Banana Peppers image

This is a variation of one I found on SparkRecipes. I'm growing hot banana peppers in our garden, and this looks like a fun way to do them. I've altered the recipe to suit my tastes.

Provided by MC Baker

Categories Peppers

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 hot banana peppers, fresh, tops cut off, and seeds scooped out
2 slices bacon, cooked and crumbled
1 small tomatoes (red or yellow)
3 ounces smoked gouda cheese, diced small
1 tablespoon cilantro, chiffonade
2 tablespoons panko breadcrumbs

Steps:

Combine filling ingredients and stuff inside peppers.
Grill or oven roast at 350 with open end of peppers facing up, for 20 minutes.

Nutrition Facts : Calories 315, Fat 22.7, SaturatedFat 11, Cholesterol 63.9, Sodium 601, Carbohydrate 12.7, Fiber 4, Sugar 4.4, Protein 16.1

PEPPER BRINE FOR STUFFED CANNED BANANA PEPPERS

Pepper Brine for Stuffed Canned Banana Peppers image

This is from my Aunt who stuffs her banana peppers with either cabbage slaw with a sprinkle of salt (turns to kraut) or all beef hot dogs.

Provided by flightnurse

Categories Low Protein

Time 1h20m

Yield 4 quarts

Number Of Ingredients 6

Ingredients

1 quart 5% cider vinegar
1 cup water
2 cups sugar
1 tablespoon salt
1/2 tablespoon garlic salt
1 -2 teaspoon turmeric (for color) (optional)

Steps:

Boil brine and add to stuffed peppers (core and remove seeds and membrane, stuff with cabbage or hot dog) in quart jars to within 1/2 inch from top.
Can as usual with hot lids and bands. Add to hot water bath just until boil and remove for jars to seal. **she doesn't hot water bath, says hot jars, brine, lids, seal without water bath, but I know that some zaar folk will give me the lecture on safety and usda recommendations :).

Nutrition Facts : Calories 437.2, Sodium 1757.2, Carbohydrate 102.2, Sugar 100.9

CANNING HOT BANANA PEPPERS

Canning Hot Banana Peppers image

this is a recipe given to me by some neighbors 30 years ago an i still make it it is simple an good an always a hit at picnics

Provided by cynthia mcelwain

Categories Peppers

Time 30m

Yield 4 quarts

Number Of Ingredients 4

Ingredients

48 hot banana peppers (washed, seeded and cut lengthwise or into chunks)
1/4 cup canning salt
1 quart white vinegar
3 quarts water

Steps:

Use gloves when handling hot peppers.
Sterilize four quart jars, lids and rings in boiling water.
Taking one jar at a time, place as many peppers as you can into the jar.
Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.
Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
Place in boiling water bath five minutes (no more or they will be soggy).
After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.

Nutrition Facts : Calories 199.2, Fat 2.5, SaturatedFat 0.3, Sodium 7178.4, Carbohydrate 31.8, Fiber 18.8, Sugar 11.7, Protein 9.2

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