My hubby is a fan of hot pepper, that is why we have a whole section of the garden dedicated to his hot pepper addiction. If I remember correctly so far he has been growing jalapenos and growing ghost peppers in his area. After he has made his homemade hot sauce, I take some of them and use them for canning italian hot pepper rings.
This recipe is special as it passed down through the generations. You will have to make the overnight brine and also the canning solution. You need both of those solutions for this recipe. It is also recommended that after canning, you let your jars sit for a while before use. Allowing them to sit longer, ultimately enhances the taste.
Here’s What You’ll Need:
- canning jars with lids & rings
- fresh hot peppers
- garlic cloves
- italian seasoning mix
- olive oil
- alum (optional)
- pickling salt
- cider vinegar
- stainless steel bowl
- water bath canner
- canning utensils
The night before you plan on canning your peppers, give them a good wash and then cut them into half inch thick rings. Lay them in the bowl and prepare the brine solution using water and salt. Cover and leave the rings to soak overnight in the brine.
In the morning you can sterilize your jars and rings, then go ahead and make the canning solution. This is a mixture of the water, pickling salt and vinegar. Bring to a boil and set aside. In each jar add garlic, olive oil, and Italian seasoning. Give your rings a rinse in cold water before packing them into the jars. Process in your water bath canner for at least 10 minutes.
Carefully remove the jars from the canner after they are processed. Place them on top of a kitchen towel on your counter or table. Leave them to cool and seal for 12 to 24 hours. Check to make sure they are sealed before storing in a cool dry place.
You can follow step by step instructions on the Just A Pinch blog here…
You can watch the video below on Aunt Lenas Peppers…
You can watch the video below canning hot peppers…