About 60 or 70 Banana Peppers
3 cups Sugar
1 cup Red Wine Vinegar or White Vinegar (5% Acidity)
1 cup of Lemon Juice
2 cups ketchup (Use Heinz, it has no thickeners)
1/2 cup extra virgin olive oil or Canola oil
Yields about 6 pints
1: Slice peppers in rings, chunks or halves.
2: Mix vinegar, sugar, ketchup and oil in large stainless steel pot. Bring to a boil over med/high heat.
3: Add peppers. Bring back to a boil and heat until peppers are heated through.
4: Using a slotted spoon, fill jars with peppers.
5: Return sauce to a boil and stirring well. Cover peppers leaving 1 inch head-space. Remove air bubbles and adjust head-space if needed by adding more sauce.
6: Wipe rims of jar really well with a paper towel dipped in vinegar. The vinegar cleans better and you want to make sure they are clean and no oil on them.
7: Put on lids and bands and tighten finger tight
8: Put in water bath canner and process for 35 minutes
9: Place jars on counter to cool for 24 hours. Label and Store..