Cabbage Stuffed Hot Banana Peppers - Canning |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A great appetizer and hit at may a party. 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 |
Directions:
1. Seed and de-vein peppers.
2. Mix together cabbage, salt, celery seed and black pepper.
3. Stuff peppers and pack into jars.
4. Mix together vinegar, water and sugar.
5. Bring to a boil.
6. Pour over peppers.
7. Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
8. Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
9. **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.
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