Going out of town this weekend lead me to have to decide what to do with all of the beautiful banana peppers that I have picked (I picked roughly 14 more since I last wrote about them). So I settled with canning them. This is not to say that canning is a bad thing, canning is wonderful and addictive. Once you start canning things from your garden you will not stop. You start to look for things to can. I know this from experience. I was triming my grape plants last year and did not want to throw away all of the leaves on the branches I was cutting off. A lover of stuffed grape leaves I decided to brine them and can them for future use. Brilliant idea, as now I have enough grape leaves to last me for at least 12 maybe 15 years of grape leaf enjoyment. That is not going to stop me however from doing the same thing this year.
So back to the banana peppers. I am used to banana peppers coming in jars and cut into rings. This is a great thing for sandwiches, and for those of you who don’t know I am a huge fan of sandwiches. But what if you want it for a salad, or single element on a dish? The rings just don’t have the same appeal then. I had enough peppers for three jars and decided to do two of them in the traditional ring manner (though I did not go as frilly as the store bought ones with the ruffled edges, I simply sliced mine), and one jar of whole peppers with the tops removed. I canned them in a simple solution of salt, water, yellow mustard seed, and vinegar. To each jar I added a clove of garlic and 15 mixed peppercorns.
All finished now. All the tops sunk in, indicating the seal took. For now I will have to let them rest and let the flavors get to know each other, at least for the weekend.
I will have plenty more in the next few weeks to play with and this batch will have to go to the sandwiches.