Cabbage Stuffed Hot Banana Peppers for Canning

5.00 (4)
⏱ 90 mins 🍽 12 jars 🏷 Peppers

This recipe guides you through preserving hot banana peppers stuffed with a seasoned cabbage mixture. The process involves preparing the peppers, creating the filling, and packing them into jars before covering with a hot vinegar, water, and sugar brine. The final steps detail sealing the jars, including important safety notes on modern processing methods versus the traditional inversion technique. The total preparation and canning time is approximately 90 minutes.

Cabbage Stuffed Hot Banana Peppers for Canning

Ingredients

  • 80 -90 large banana peppers
  • 1 gallon cabbage, chopped
  • 6 teaspoons salt
  • 5 teaspoons celery seeds
  • 1 teaspoon black pepper
  • 8 cups white vinegar
  • 7 cups water
  • 5 lbs sugar

Method

  1. Remove the seeds and veins from the peppers.
  2. Combine the chopped cabbage with 6 teaspoons salt, 5 teaspoons celery seeds, and 1 teaspoon black pepper.
  3. Fill the prepared peppers with the cabbage mixture and pack them firmly into sterilised jars.
  4. In a large pot, mix 8 cups white vinegar, 7 cups water, and 5 lbs sugar.
  5. Heat the vinegar mixture until it reaches a rolling boil.
  6. Carefully ladle the hot brine over the packed peppers in the jars, leaving appropriate headspace.
  7. Use a clean cloth to wipe each jar's rim, then secure the lids and bands until they are fingertip-tight.
  8. Invert the sealed jars for 5 minutes, then turn them upright and let them cool to seal**.
  9. **The inversion method is a traditional practice not endorsed by current USDA/NCHFP guidelines. For approved safety, process filled jars in a boiling water bath for 10 minutes under 1000 feet, 15 minutes from 1000 to 6000 feet, and 20 minutes above 6000 feet.

Nutrition (per serving)

Sodium1259700 mg

Recipe details

CategoryPeppers
AuthorFloraandMerriwether