How Do You Cold Pack Banana Peppers?
If you have a large amount of banana peppers, then you may want to cold pack them in a pressure canner. The cold pack method requires blanching the peppers in boiling water, and then packing them in boiling water before placed in the pressure canner. Canning peppers will preserve them for enjoyment well into the winter months once your garden dies back. Canned banana peppers also make great gifts to neighbors and friends who enjoy the homemade taste of freshly grown peppers. Use fresh banana peppers. Discard any peppers that appear limp, old or spotted. Use peppers that are crisp and firm, and are 1- to 1 ¼-inch in diameter. Clean and sanitize the canning jars, lids and rings. Place them in the dishwasher on the sterilize cycle, or boil them for 10 minutes. Fill a pot full of water. Bring the water to a boil. Preheat the pressure canner. Rinse the canner out. Place the rack in the bottom. Fill the canner with 4 inches of hot water; put it on the stovetop on low heat with the lid off. F