Cabbage Stuffed Hot Banana Peppers - Canning

• 80 -90 large banana peppers
• 1 gallon cabbage, chopped
• 6 teaspoons salt
• 5 teaspoons celery seeds
• 1 teaspoon black pepper
• 8 cups white vinegar
• 7 cups water
• 5 lbs sugar

1. Seed and de-vein peppers.
2. Mix together cabbage, salt, celery seed and black pepper.
3. Stuff peppers and pack into jars.
4. Mix together vinegar, water and sugar.
5. Bring to a boil.
6. Pour over peppers.
7. Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
8. Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
9. **Inversion is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.

banana peppers, gallon cabbage, salt, celery seeds, black pepper, white vinegar, water, sugar

Taken from www.food.com/recipe/cabbage-stuffed-hot-banana-peppers-canning-98807 (may not work)