Water Bath Canning Pepperoncini Peppers

Name: Water Bath Canning Pepperoncini Peppers
Total time: 25 min
Cuisine: Indian
Ingredients: 1 cup water; 5 cups 5% vinegar; 2 garlic cloves; 4 tsp canning salt; 2 tbsp sugar; 0.5 tsp turmeric; 0.5 tsp dried rosemary; 0.5 tsp dried oregano; pepperoncini peppers

25m

Serves 1

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Water Bath Canning Pepperoncini Peppers

tiktok.com

25m

Serves 1

Directions

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

Ingredients

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

Water Bath Canning Pepperoncini Peppers

25m

Serves 1

tiktok.com

Water Bath Canning Pepperoncini Peppers

tiktok.com

25m

Serves 1

Directions

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

Ingredients

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