Sunday, August 5, 2012

Banana Peppers in Red Sauce

 There is a very old recipe similar to this one where you use equal parts of Sugar, Vinegar, Ketchup and Oil to make this sauce.   I did not like using that much oil in canning anything so I adjusted the recipe to what I do believe is SAFE.    I consulted with a Master Food Preserver and after reviewing the NCHFP recipe for Marinated Peppers that contains 1 cup of oil we both felt that with the ingredients listed here, this recipe is SAFE to can.  If you prefer a tested recipe, please see my link for the Marinated Peppers. 


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. 

You could leave them whole, but need slits to allow juices inside.  I just prefer to cut them.  You can de-seed, I did

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..