CANNING HOT BANANA PEPPERS RECIPE – SmallRecipe.com
this is a recipe given to me by some neighbors 30 years ago an i still make it it is simple an good an always a hit at picnics
Total time: 30 minutes
Prep time: 25 minutes
Cook time: 5 minutes
Yield: 4 quarts
|48 hot banana peppers (washed, seeded and cut lengthwise or into chunks)|
|1/4 cup canning salt|
|1 quart white vinegar|
|3 quarts water|
- Use gloves when handling hot peppers.
- Sterilize four quart jars, lids and rings in boiling water.
- Taking one jar at a time, place as many peppers as you can into the jar.
- 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.
- Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
- Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
- Place in boiling water bath five minutes (no more or they will be soggy).
- After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
- The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.
Calories 199.2, Fat 2.5, Saturated Fat 0.3, Cholesterol 0, Sodium 7178.4, Carbohydrate 31.8, Fiber 18.8, Sugar 11.7, Protein 9.2
HOT SAUSAGE STUFFED BANANA PEPPERS
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|6-8 Banana or Hot Peppers|
|1 1/2 pounds hot sausage|
|1 pound mild sausage|
|1/2 cup diced onion|
|Tops (minus the stems) of the peppers, chopped small|
|1/4 cup green peppers, chopped small|
|1 teaspoon dried basil|
|1 teaspoon dried oregano|
|1/2 teaspoon salt|
|1/2 teaspoon pepper|
|2 1/2 cups shredded mozzarella|
|1/2-3/4 cup seasoned bread crumbs|
|3-3 1/2 cups Marinara Sauce|
- Preheat oven to 350F.
- Cut the tops off of the peppers and set them aside (throwing away the stem itself).
- Wearing rubber/plastic gloves, take a knife and chop off the top of the peppers and run the knife on the top about 1/4” from the tip to the top of the pepper. You don’t want to split them in half. You want the pepper whole but have the slit so you can stuff it.
- Remove the rib and seeds; discard.
- In a separate bowl, add the sausages, onion, green and hot pepper tops, spices, ¾ cup of the mozzarella, egg, bread crumbs (start with a 1/2 cup) and 1/2 cup marinara sauce.
- Gently mix to incorporate. If the mixture it too wet add the rest of the bread crumbs. You want the mixture more on the moist side. It should be semi-loose in structure.
- Gently open up the pepper and stuff with the meat mixture slightly mounding.
- Place each filled pepper in a 9×13” baking dish.
- Add the marinara sauce over top of the peppers – at a bare minimum you want to use at least 1 1/2 cups. You can add more if you want more sauce.
- Cover with foil and bake for 35 minutes or when an inserted meat thermometer into the sausage reads 160-165F.
- Remove foil and top with remaining cheese.
- Bake uncovered for 5-10 minutes or until the cheese is melted.