Ingredients for Cabbage Stuffed Hot Banana Peppers Canning
- Banana Peppers
- 1 medium head of shredded cabbage (about 4 cups)
- 1 teaspoon salt
- Celery Seeds
- 1/2 teaspoon black pepper
- White Vinegar
- 1 cup water
- 1/2 cup sugar
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How to Make Cabbage Stuffed Hot Banana Peppers Canning
- Seed and de-vein approximately 1 pound of hot banana peppers.
- In a large bowl, mix together 1 medium head of shredded cabbage (about 4 cups), 1 teaspoon salt, 1 teaspoon celery seed, and 1/2 teaspoon black pepper.
- Firmly stuff the prepared banana peppers with the cabbage mixture. Pack the stuffed peppers tightly into sterilized pint-sized canning jars, leaving 1/2 inch headspace.
- In a saucepan, combine 2 cups white vinegar, 1 cup water, and 1/2 cup sugar. Stir until the sugar dissolves.
- Bring the vinegar mixture to a rolling boil.
- Carefully pour the boiling vinegar mixture over the stuffed peppers in the jars, leaving 1/2 inch headspace.
- Remove air bubbles by running a non-metallic utensil along the sides of the jars. Wipe the rims of the jars clean with a damp cloth.
- Place lids and screw bands on the jars, tightening fingertip tight.
- Process the filled jars in a boiling water bath: 10 minutes up to 1000 feet elevation; 15 minutes from 1000 to 6000 feet; 20 minutes above 6000 feet. Ensure jars are fully submerged in boiling water.
- Remove jars from the canner and let them cool completely. You should hear a popping sound as the jars seal. Check for proper sealing (lids should not flex). Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
807g
Fat
1g
Carbs
74g
