Canning Hot Banana Peppers

• 48 hot banana peppers (washed, seeded and cut lengthwise or into chunks)
• 1/4 cup canning salt
• 1 quart white vinegar
• 3 quarts water

1. Use gloves when handling hot peppers.
2. Sterilize four quart jars, lids and rings in boiling water.
3. Taking one jar at a time, place as many peppers as you can into the jar.
4. Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.
5. Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
6. Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
7. Place in boiling water bath five minutes (no more or they will be soggy).
8. After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
9. The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.

peppers, canning salt, white vinegar, water

Taken from www.food.com/recipe/canning-hot-banana-peppers-319669 (may not work)