Canned Hot Pepper Rings
July 26, 2008 by JenniferM
Filed under Clean Eating Basics
In trying to get completely away from processed foods, my husband and I
decided to grow our own garden this year. Normally my mother and mother-in-law can foods for us, but we thought, “Why not do it ourselves?” I’ve always wanted to learn how to can my own foods, and my husband grew up on a farm. We were pretty sure we could do it, and yesterday…we did! We canned 8 pints of banana peppers (with a couple jalapeno peppers thrown in) all on our own! It was so rewarding to know that, one, we could accomplish this on our own, and two, that we’re doing something good for our family and our bodies.
We decided to start our canning adventures with hot peppers for a couple of reasons. The first being that they were ready to be picked. Second, we love hot peppers on my homemade pizzas, on sandwiches and salads, and sometimes just straight from the jar. The third reason is that I had recently bought a jar of banana pepper rings from the store and noticed that sodium benzoate is on the ingredients list. I had no idea. There is too much controversy surrounding the use of sodium benzoate that I just don’t feel comfortable with knowing it’s in the food we eat. The ingredient list also included some other things I am unsure of, and also artificial coloring.
The ingredient list for our canned hot pepper rings is: hot peppers, cloves of garlic, salt, vinegar, and water. Now, my mother-in-law suggested using alum in the recipe she gave us in order to keep the peppers crisp, but I haven’t had time to read up on alum yet. I will have to do some research before making a decision about using it.
If anyone is interested in the recipe for canned hot pepper rings, contact me and I’d be happy to share! It doesn’t take long at all, and you do not need a canner or anything like that. Just the above ingredients and some pint jars.
***Update: I had so many requests come in for this recipe that I decided to go ahead and post it. If you’d like the recipe, go to: Canned Banana Pepper Rings
Oh my do those look yummy! We are hooked on banana pepper rings (from the store yikes) but we are not into gardening quite yet. We have talked about it but I can’t even keep flowers alive so it would probably be a waste. Maybe one day…but until then would you like to ship us some? ROFL
Congrats on your first solo canning experience!
Thanks! You know what? I can’t keep flowers alive either…LOL! That’s why I don’t “do” flowers. I have these cactus like plants, which you’d have to totally neglect to kill, and that’s about it. And actually, I’m trying to figure out a way to ship a jar of these to JenniferE. So if I can figure out how to do that without breaking them, I will send you a jar too!
My husband loves these and I have been searching for a simple recipe. I would love a copy of it. Thanks, we also are doing more canning of our own foods and have found it to be very rewarding.
Hi Lorrie! I will send you the recipe via email. I may also post it in our recipe section if I get enough requests. Thanks for stopping by!
Those are so pretty!
I’m very jealous…You may have to ship me some of those! 
Learning to can is tops on my list of things-to-do. I could kick myself, because I grew up with my Mom & Grandparents who did tons of canning. I took it for granted and never learned. There is nothing like my Grandma’s canned tomatoes! I hear ya about the store bought ingredients. Have you looked at a jar of simple pickle relish lately? Yikes! No thank you!
Oh how cool! My husband and I were talking about this just yesterday because we’ve gotten into gardening this season. We were saying next year we would like to can. I’d love to do peppers like this, I’d totally love the recipe. Also, do you need a lot of extra ‘things’ to can? Mom said a bath of sorts? But I’m sure times may have changed since she canned on her farm lol! Great blog, I’m glad I found it!
Please send my your recipe. My son and husband are pepper lovers and I like doing the work.
Sorry about the earlier post. I am running after children. I would really love your recipe for the pepper rings.
Hi Donna and Kathy! Thanks for stopping by! You know what I think I will do, as soon as I get a minute, I am going to add the recipe here in our recipes section and I will post the link here in this comment section since there has been a few requests for it. Also, Donna, you didn’t leave your e-mail
I am hoping that I can get it up tonight or tomorrow.
Kathy, your mom is probably talking about a “water bath,” and no, you don’t have to do that with these. Actually, water bathing is “still around,” and it’s nothing really – just need a canner (I got mine for $19), jars, water and a stove. But with these – no water bathing required! The hardest part is just getting the peppers cut/sliced, and if you remember to wear gloves, everything is super easy!
BTW, I actually had to crack one of these open. I could NOT wait any longer to try them! They are very, very good! I think they’re a little hot (probably because we left the seeds in), but my husband thinks they’re “just right.” So you all might want to experiment with leaving the seeds and de-seeding.
I would love to have your recipe for hot pepper rings. We have a large crop of peppers this year and would love having them to eat this winter. Thank you.
Don’t know if you are on vacation or not since i have not heard from you. My hubby is bugging me about getting those peppers canned.
Hi Kathy!
I just added the recipe for everyone. Please see: http://cleaneatingclub.com/clean-eating-recipes/self-canned-foods/canned-banana-pepper-rings/
Please come back and let us know how it goes and tell us whether you like them. Enjoy!
As a family we are going to start a new way of living and treating our bodies. I would love to have you recipe. thank you Kathy
I have been canning for years, and have used different recipes. I would love to have your recipe so I can try it. Never know it may be the best recipe I have ever tried. Thanks so much, Joyce
I love hot peppers on pizza and sandwiches. I just harvested a large amount from my garden. would you please share your recipe. We enjoy the whole organic approach.
Thank you Ken
very nice looking peppers, i am anxious to get your recipe.
thank you.
YOUR PEPPERS LOOK GREAT I WOULD LIKE TO TRY YOUR RECIPE. THANKS
Your hot peppers look very good. I would love to have the recipe.
Thank You Very Much,
Kathy
Your hot peppers look very good. I would love to have the recipe.
Thank You Very Much,
I would like to have your recipe-they look fantastic. Thanks!
I cleaned some hot peppers yesterday, to make pepper jelly (do you have a recipe?) I have been coughing and my nose and throat feel burned. I did wear plastic gloves but still was breathing the fumes. How do you do this? Thanks in advance, Wynona
Oh, no, Wynona! I do not have that problem, but I will tell you that my aunt, who is in her late 60s and has canned since she was a very young girl with no issues with hot peppers, started experiencing that same problem a few years ago and she actually had to stop having anything to do with canning hot peppers in any way. She didn’t go to the doctor or anything, but she believed it was an allergic reaction. You could try taking some Benadryl or an antihistamine of some sort.
I do have a recipe for pepper jelly somewhere around here. I will look for it and if I find it, I will be sure and post it for you.
My husband & son love peppers. We have been discussing canning our when we looked at the ingredients that are in the jarred ones in the store we couldn’t pronounce some of the ingredients. LOL I would love to have your recipe it sounds so simple to make, others seemed very extensive. Perfect for our family
We love canned peppers and would love a copy of your recipe. I have made pepper jelly before but haven’t found a good canned pepper recipe yet. Yours look awesome!
Hi again,
I have an idea as an alternative “to-water-bath or not-to-water-bath”. Since there are 3 camps on the subject: 1)those who do not, 2)those who do, and 3)those who think pressure canning is the only way…what would happen if you froze whole peppers and then canned smaller amounts, to be refrigerated, as you ate jars? Would freezing cause peppers to be soggy when thawed and then hit with hot brine…or if you’re going to refrigerate each jar as you make them, is it necessary to heat the brine (other than for dissolving the salt, etc.)? Has anyone tried this?
Hi Craig,
I asked my mother about freezing recently because I wanted to cut up and freeze some sweet peppers. She said that you can do that; however, they will be pretty much useless except in say a soup or something because they get really soft/mushy.
In regards to your last question, I don’t know, but I will ask around.
I am not sure about the alum. Exactly, what is it? …and why do you need it in the peppers? What does it do for them? I appriciate any advice you could give me.
I get away from the water bath method by placing the sealed jars in my oven at 350 until the water starts to boil (usually 15-20 minutes). Works for pickles – should work for this as well. I still also heat the brine, jars and rings, etc.
Thanks, Carla, for the awesome tip!
WoW iam so glad I googled this my pepper crop is going wild an I need ed this recipt and am going to try it..Thank You Jenn….I tryed to do dill pickles cold pack method was a washout…..If you you have a Good one for CRISP DILLS Please forward it to Me TY again I have been cooking for 26yr and look forward to broden my talents in canning Please help if you have ANY cook tip and recipt Danny Edward Gorman