Canning Pepper Rings Recipe 395 Recipes

HOT PEPPER RINGS

Steps:

• Wash and stem hot peppers.
• Remove seeds and inner membranes if you'd like to take some of the heat out of the peppers, otherwise leave them in.
• Slice peppers into even 1/4 inch thick slices. Wear gloves to keep your fingers from stinging.
• Fill large pot or canner with water so that jars are covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize).
• Mix vinegar, water, salt and sugar in a non-reactive saucepan.
• Boil for 1 minute.
• Place 1/4 clove of garlic in each jar and pack with pepper rings.
• Pour hot vinegar brine over peppers.
• Remove air bubbles and push peppers underneath pickling liquid as much as possible, leaving a 1/2 inch headspace.
• Wipe rim with clean cloth, seal with hot sealing lid, tighten screw band on top finger tight and process in hot water bath for 10 minutes.

GRANDMA GRUMNEY'S CANNED ITALIAN HOT PEPPER RINGS

Steps:

• 1. Prepare peppers: Wash peppers, drain. Then, wearing rubber gloves to protect your hands, cut into rings about 1/2" thick. Discard stem ends. Place cut pepper rings into a large stainless steel bowl or pan, or glass bowl. Make brine using one gallon of water and 2 cups of salt, stir together until salt is dissolved. Pour brine over peppers. Cover and allow to soak overnight. (10-12 hrs)
• 2. Next day: Prepare quart sized jars for canning peppers. Clean, & sterilize jars, lids & rings. Place 2-3 cloves of garlic, Italian seasoning, EVOO, & alum (optional) in each quart sized jar.
• 3. In a large stock pot, make canning solution of 1 gallon water, one cup pickling salt, & 1 cup cider vinegar. Bring to a boil. Remove from heat.
• 4. Drain peppers. **** Rinse lightly with cold water. Pack peppers into quart size jars with garlic, olive oil, and Italian seasoning, leaving 1/2 inch head space. Fill with canning solution. (make sure to release any air bubbles. Clean rim of jar. Tightly place lids and rims on jars. Process in a hot water bath for 10 minutes. (Do not process in pressure cooker. Peppers will get mushy & not stay crisp.)
• 5. **** You may add small green tomatoes, small pickles, small pieces of cauliflower, &/ or carrot slices to make a hot pepper vegetable mix. Just soak vegetables in brine overnight with peppers
• 6. Store away in a cool place to allow seasonings to work. Can be used after 4 weeks, but they get better and hotter as more time goes by. For hot peppers and oil, pour peppers into a glass bowl and add 1/2 cup olive oil. Serve with fresh Italian bread and butter.

CANNED BANANA PEPPER RINGS

Steps:

• 1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
• 2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
• 3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
• 4.At the same time, in a small pot, place jar lids and boil.
• 5.Once the jars and lids are boiling, turn on low heat.
• 6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
• 7.Repeat with remaining peppers and jars.
• Once the jars start to cool, they will seal.

BANANA PEPPER RINGS

Steps:

• place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
• In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
• Bring this mixture to boil.
• Boil flats in water.
• Pour boiling mixture over pepper rings in jar, put on flats and rings.
• Let cool and check to make sure they seal.

CRISPY HOT PEPPER RINGS

Steps:

• 1. Prepare 13 pint canning jars by washing in dish washer or boiling to make sure they are sterile.
• 2. Wearing rubber gloves, wash the peppers, cut the tops off and remove some of the seeds. ( the more seeds the hotter). Slice into rings.
• 3. Prepare jars by putting 1 T oil, 1T salt, 1 clove garlic, 1 pinch alum, and 1/2 t oregano into each jar. Top with peppers to within 1/2 inch of top of jar.
• 4. Bring water, sugar, and vinegar to a boil. Pour hot solution into each jar to within 1/2 inch of top. Remove air bubbles and wipe jar rim. Place a clean hot lid on each jar and seal with ring. Turn jars upside down for 30 minutes Yield 13 pints.

CANNING PEPPER RINGS RECIPE - (3.9/5)

Steps:

• Heat the water, vinegar, sugar, and turmeric till boiling. In the meantime sterilize jars and add 1/2 garlic clove to each pint. Pack jars with pepper rings. Top with salt and olive oil. Then add vinegar mixture to 1/4th inch of top of jar. Make sure to get rid of air bubbles. Wipe rim of jar clean before adding lid and ring. Put in water bath for 10 minutes.

HOW TO MAKE HOT PEPPER RINGS

Steps:

• Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.
• Step 2.
• Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.
• Step 3.
• Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.
• Step 4.
• Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.
• Step 5.
• Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.
• Step 6.
• Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.
• Step 7.
• Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.
• Step 8.
• Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.
• Step 9.
• Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.