b.a.n.a.n.a peppers

Back in May when I planted my garden from seeds, I didn't have banana peppers. After I had killed off and gave away a handfull of jalepano pepper plants; I planted a banana pepper plant. I'm not joking, I had around 15 jalepano plants!

THEN, after learning that you can't just pick those banana peppers from the plant and have them taste like the ones you purchase in the store, I had to figure out how to can them. Which I thought was going to be an extremely hard endeavor. Since I've only ever canned with my Momma. 

THEN, I found a super easy recipe...of course off of pinterest! 

THEN, and THEN and THEN. There were a lot of and THENS just a few words back huh?

Mmmkay! So this is how it goes down.

First, you chop up some banana peppers like so....

(Please don't mind my cutting board. I just chopped up some tomatoes)

Second, you boil some ingredients together.....

(My new stainless steal pots Mr. Bailey bought me!!)

Third, you mince some fresh garlic over those banana peppers...

Fourth, you dump that boiled ingredients over them....

THEN you let them sit over night and oh my heck! banana peppers!!! They are delishous! 

For the full recipe
Canned Banana Peppers:

Ingredients:

2lb banana peppers

2C water

2C white vinegar

2tbs salt

fresh garlic/garlic powder (I used 1 clove of garlic per jar. If you choose garlic powder, its 1tsp per jar)

Directions:

Chop those peppers into rings! While doing that, boil the water, white vinegar and salt.

Put all the peppers into the jars and put minced garlic on the top. (as shown in my pictures)

Once your liquid has come to a boil, pour evenly over the peppers.

Put the lids on the jars and lightly shake. This will mix up the garlic and peppers, you also want to get most of the air to the top of the jar.

The seals will seal in about 20 minutes. So listen for that popping noise!

Let them stand in room temperature over night and eat in the morning!