With so many banana peppers I had to come up with something to do with them. We've already had them raw, stuffed, baked, and sauteed.... time to take action!
I found a recipe online for pickled peppers... so I cut up the 2 pounds of banana peppers and a dozen or so jalapeno peppers, attempted to seed them, and canned them with the pickling liquid. I've done a bunch of canning with my Grandma in the past, but this was my first attempt at canning peppers.
Jason also let me know that you don't have to go buy the can rings and lids, you can actually re-use the original jar lids to these spaghetti sauce jars. Neat! we boiled them right up, sealed them, and in a matter of minutes POP... they sealed up tight. Now the peppers just need to sit for at least two weeks to get fully pickled. Can't wait to try them!
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Worth noting, Classico sauce costs a little more than Ragu or the store brand, but it's totally worth it because it's a great quality prepared sauce, but you also get standard-sized mason jars that you can reuse for canning. It's the only brand that uses standard Mason jars.
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