Ever found yourself with an abundance of banana peppers from your garden? That was last year when my 6 banana pepper plants thrived in the warm summer weather. Faced with a surplus, I searched for the best way to preserve their zesty flavor.
That’s when I stumbled upon Ball’s tried-and-true pickling recipe. It was such a hit with my family that I’ve made it an annual tradition. In this article, I’ll share a simple step-by-step guide to creating tasty pickled banana peppers, ensuring you get delicious results every time.
Ball's Banana Pepper Canning Recipe
I headed for my trusty Ball Canning Books to see if I could find a recipe that would help me preserve the banana peppers and avoid having any waste from the garden. I found a recipe that would be perfect in the book Ball Canning Back to Basics on Page 174. The recipe is called “Hot Peppers” and it makes about 5 pint jars of pickled peppers. Ball provides this recipe on its website called “Hot Peppers”
My Go-To Equipment
I have a full list in my Water Bath Canning Supplies post, but here are the staple items in my setup (I keep these links updated with the specific items/models I’m currently using):
- Ball Canning Back to Basics Book
- Granite Ware Enamel Water Bath Canner (21.5 qt)
- Granite Ware Canner Rack (21.5 qt)
- Supa Ant 1/2 Pint Canning Ladle
- Jarden Home Brands’ Ball Secure-Grip Jar Lifter
- NORPRO Canning Bubble Popper/Measurer
I used a combination of Regular and Wide Mouth jars when I first did this recipe. Now that we’ve used the peppers, I prefer the Wide Mouth jars. There is a full listing of all equipment in the Recipe Card at the bottom of this post.
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Canning Banana Peppers: Step-by-Step Instructions
I followed this recipe from the Ball Canning Back to Basics book, found on Page 174. You can also find this recipe on Ball’s website under “Hot Peppers“.
While there are tools that can help you quickly slice and prepare the peppers, it’s essential to stick closely to the ingredient list and follow the jar processing steps precisely. This ensures both taste and safety.
1. Ingredients
Be sure to use the exact measurements as the recipe has been proven to be Safe and Tested by Ball.
- 3 lbs Banana Peppers
- 1 quart White Vinegar (plus additional vinegar below) 5% acidity
- 2 cups White Vinegar (plus additional vinegar above) 5% acidity
- 2 cups Water
- 3 cloves Garlic crushed
- 1/8 tsp Ball Pickle Crisp Granules per jar
2. Prep the Jars, Lids, and Water Bath Canner
I always start by prepping my jars and lids by washing them with warm soapy water. Also, look over the jars to make sure there are no chips or bubbles in the glass.
Place your water bath canner (or a large pot) on the stove, and insert the canning rack.
Add your clean pint jars to the water bath canner and add enough water to cover jars with at least 2-3 inches of water.
Turn on the heat and bring the water to a boil. Allow the jars to boil for 10 minutes. As the jars are sterilizing, you can proceed to prep the banana peppers.
3. Prep the Peppers
While the canner is heating up and boiling the jars, prep the peppers.
Clean the peppers under cold water. Cut off the stem and blossom ends from your peppers and cut the peppers into rings that are about 1/2-inch in size. Place the cut rings into a bowl.
A quick note about the seeds…
I’ve had a couple of questions over the years about de-seeding the peppers. In my experience, removing the seeds is a personal preference.
Banana peppers aren’t spicy, so their seeds don’t significantly affect the flavor. I prefer keeping the seeds intact. It saves a lot of time in preparation – and who doesn’t love a time-saver?
4. Make the Brine
Combine the vinegar, water, and garlic in a large pot. Bring the mixture to a boil then reduce the heat and keep it at a simmer for 5 minutes.
Once the 5 minutes is up, remove and discard the garlic.
Robin’s Tip
After running this recipe over the years, I have found that I usually need additional brine than what is called for in Ball’s recipe.
If you find you’re in a similar situation and need to add more liquid, stick to these measurements of vinegar and water:
- 1 quart & 2 cups White Vinegar
- 2 cups Water
- 3 cloves Garlic
5. Fill the Jars
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner.
Tightly pack the peppers into the hot jar. Be sure to leave 1/2 inch headspace. Make sure they are tightly packed in your jar.
Ladle the hot brine over the peppers. Again, leave 1/2 inch headspace.
Add 1/8 tsp Ball Pickle Crisp Granules to the jar.
Using your de-bubbler, make sure to remove all air bubbles. Since the pepper pieces are hollow they will try to hold a lot of air in them. Make sure to get as much air out as possible.
If you notice the headspace goes down below 1/2 in after de-bubbling, just add some more hot brine.
Wipe the rim of the jar to make a good seal with the lid. Center the lid on the jar, add the band, and tighten just to a fingertip tightness. Don’t over-tighten.
Put the jar back into the water bath canner using your jar lifter, and repeat for your remaining jars and peppers.
6. Process the Jars in the Water Bath
Lower the canning rack into the boiling water. Make sure the jars are covered by at least 2 inches of water. If your water is not boiling, don’t start your processing timer until the water reaches a rolling boil.
Set a timer and have the jars process in the boiling water for 20 minutes. If you live at a higher altitude, be sure to adjust your time for altitude.
When your timer goes off turn off the heat and remove the canner lid and let the jars rest in the canner for 5 minutes.
7. Remove and Cool
Lift your canning rack out of the water. Using your jar lifer, carefully move your jars onto a wire cooling rack, or kitchen towel on a trivet, and allow them to cool completely.
Take care when moving your jars. Try not to tilt them to the side as this could affect the seal of your jars.
Allow your jars to cool for 12-24 hours before handling. As they cool, you’ll be serenaded by that sweet ‘pinging’ sound all canners come to enjoy hearing.
8. Wash, Label, and Enjoy!
Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no brine residue on the outside of the jar from processing.
Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Want a Spicier Recipe?
This guide centers around Banana Peppers, but don’t hesitate to experiment with other varieties. The spicier the pepper, the bolder the kick.
Consider Jalapeños, Cubanelles, Anaheims, or a blend for a unique flavor profile. I’m curious to hear how you’re spicing things up this season—share your plans in the comments!
Recipe Card
Canning Banana Pepper Recipe
Equipment
Ingredients
- 3 lbs Banana Peppers
- 1 quart White Vinegar (plus additional vinegar below) 5% acidity
- 2 cups White Vinegar (plus additional vinegar above) 5% acidity
- 2 cups Water
- 3 cloves Garlic crushed
- 1/8 tsp Ball Pickle Crisp Granules per jar
Instructions
- Clean Jars and LidsClean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Prepare Water Bath CannerPut your water bath canner on your stove. Add your canning rack to your water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Bring to a boil and allow the jars to boil for 10 minutes.
- Cleaning and Cutting PeppersWhile the water is coming to a boil clean your peppers under cold water. Cut off the stem and blossom ends from your peppers. Cut your peppers into 1/2-inch pieces and place them into a bowl.3 lbs Banana Peppers
- Creating BrineCombine vinegar, water, and garlic in a large pot. Bring the mixture to a boil. Once the mixture is at a boil reduce heat to a simmer. Simmer the brine for 5 minutes. Remove and discard the garlic. I have found when running this recipe a few times that I usually need additional brine than what is called for in the recipe. Keep the ratio of vinegar and water if you are going to add additional liquid to the brine.1 quart White Vinegar (plus additional vinegar below), 2 cups Water, 3 cloves Garlic, 2 cups White Vinegar (plus additional vinegar above)
- Fill the JarsRemove your jars from the water bath canner one at a time using your jar lifter. Dump water out of the jar into your water bath canner. Tightly pack peppers into the hot jar, leaving 1/2 inch headspace. Make sure they are tightly packed in your jar. Ladle the hot liquid over the peppers, leaving 1/2 inch headspace. Add 1/8 teaspoon Ball Pickle Crisp Granules to the jar.1/8 tsp Ball Pickle Crisp Granules
- De-bubble Your PeppersUsing your de-bubbler make sure to remove all air bubbles. Since the pepper pieces are hollow they will try to hold a lot of air in them. Make sure to get as much air out as possible. Add some more hot brine if the level goes down below 1/2 inch headspace.
- Place Jar in Water BathWipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner.
- Repeat steps for Remaining Jars: Repeat steps 5-7 for the remaining peppers, until the jars are filled.
- Process Jars in Water Bath CannerLower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process the jars for 10 minutes. Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
- Remove Jars and CoolLift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow them to cool. When moving your jars try not to tilt them to the side as this could affect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
- StorageOnce cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.