How to Can Banana Peppers

Here's how I can banana peppers.

Hot Banana Peppers

several pounds hot banana peppers
pickling salt
5 cups white vinegar
5 cups water
1/2 cup less 1 tbsp. pickling salt
1/2 tsp. dill seed per jar
1/4 tsp. pickle crisp per jar

Wearing gloves, wash peppers and slice into 1/4" rings. For really hot pickles, leave the seeds in, for less hot pickles, remove most of the seeds. In a large bowl, put a layer of pepper rings, sprinkle with pickling salt and continue layering until the bowl is full. Cover and in an hour or so stir the peppers so that the salt will be well dispersed through the peppers. Let sit for 4 hours to overnight.

Rinse the peppers well. Prepare the pickle juice by placing in a large pot 5 cups white vinegar, 5 cups water and 1/2 cup less 1 tbsp. of pickling salt. Bring to a boil. To can the peppers, fill a pint jar with peppers to within 1" of the top of the jar, packing them tightly, add 1/2 tsp. dill seed, 1/4 tsp. pickle crisp and enough hot pickle juice to within 1/2" of the top of the jar. Follow usual canning procedures, processing in a water bath canner for 15 minutes. If necessary, adjust processing time to suit your altitude.