Water Bath Canning Pepperoncini Peppers

25 mins
Serves 1
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Directions

  1. 1Add 1 cup of water to 5 cups of 5% vinegar.
  2. 2Add 1 cup of water to 5 cups of 5% vinegar.
  3. 3Add 1 cup of water to 5 cups of 5% vinegar.
  4. 4Add two garlic cloves, 4 teaspoons of canning salt, and 2 tablespoons of sugar to the brine.
  5. 5Add two garlic cloves, 4 teaspoons of canning salt, and 2 tablespoons of sugar to the brine.
  6. 6Add two garlic cloves, 4 teaspoons of canning salt, and 2 tablespoons of sugar to the brine.
  7. 7Safely add a half teaspoon each of turmeric, dried rosemary, and dried oregano to the brine.
  8. 8Safely add a half teaspoon each of turmeric, dried rosemary, and dried oregano to the brine.
  9. 9Safely add a half teaspoon each of turmeric, dried rosemary, and dried oregano to the brine.
  10. 10Bring the brine to a boil for 10 minutes.
  11. 11Bring the brine to a boil for 10 minutes.
  12. 12Bring the brine to a boil for 10 minutes.
  13. 13While the brine is boiling, place three to four small slits into each pepperoncini pepper.
  14. 14While the brine is boiling, place three to four small slits into each pepperoncini pepper.
  15. 15While the brine is boiling, place three to four small slits into each pepperoncini pepper.
  16. 16Carefully pack your peppers into half pint jars, fitting about 8 to 10 peppers per jar.
  17. 17Carefully pack your peppers into half pint jars, fitting about 8 to 10 peppers per jar.
  18. 18Carefully pack your peppers into half pint jars, fitting about 8 to 10 peppers per jar.
  19. 19Pour the brine into each jar, leaving a half inch headspace.
  20. 20Pour the brine into each jar, leaving a half inch headspace.
  21. 21Pour the brine into each jar, leaving a half inch headspace.
  22. 22Debubble your jars and add more brine if needed.
  23. 23Debubble your jars and add more brine if needed.
  24. 24Debubble your jars and add more brine if needed.
  25. 25Place a new lid on each jar and secure it with a ring, finger tight.
  26. 26Place a new lid on each jar and secure it with a ring, finger tight.
  27. 27Place a new lid on each jar and secure it with a ring, finger tight.
  28. 28Place your jars into a hot water bath canner.
  29. 29Place your jars into a hot water bath canner.
  30. 30Place your jars into a hot water bath canner.
  31. 31Bring your canner to a boil and allow the jars to boil for 10 minutes.
  32. 32Bring your canner to a boil and allow the jars to boil for 10 minutes.
  33. 33Bring your canner to a boil and allow the jars to boil for 10 minutes.
  34. 34Turn off the heat and let the jars rest in the hot canner for 5 minutes before removing them.
  35. 35Turn off the heat and let the jars rest in the hot canner for 5 minutes before removing them.
  36. 36Turn off the heat and let the jars rest in the hot canner for 5 minutes before removing them.

Ingredients

  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 5 cups 5% vinegar
  • 5 cups 5% vinegar
  • 5 cups 5% vinegar
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 4 tsp canning salt
  • 4 tsp canning salt
  • 4 tsp canning salt
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp dried rosemary
  • 0.5 tsp dried rosemary
  • 0.5 tsp dried rosemary
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • pepperoncini peppers
  • pepperoncini peppers
  • pepperoncini peppers

Equipment

half pint jarsnew lidsringshot water bath cannerpressure canner (can be used as water bath canner)

Tips

  • Pepperoncini for canning are ready when they turn greenish-yellow.
  • Place three to four small slits into each pepper for proper pickling.
  • Debubble jars and add more brine if needed to maintain half inch headspace.
  • Allow jars to rest in the hot canner for 5 minutes after boiling before removing them.