How To Store Fresh Yellow Banana Peppers From The Garden

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Sweet banana peppers are 1 of the many variations of Capsicum annuum species. They are also referred to as wax peppers or banana chilies, and they are regularly cultivated in gardens. Sweet banana peppers are relatively small compared to bell peppers, and they are usually yellow, although they can mature to red or orange colors. The riper a banana pepper is, the sweeter it is. If you have a surplus of banana peppers at the end of the harvest, you may try to preserve their sweet flavor by pickling or freezing them. Pickling peppers is best when using them for a garnish. Freezing peppers will preserve them until you add them to a cooked recipe throughout the year. Learn how to preserve sweet banana peppers.

1

Pick or buy 1/2 lb (227 g) of sweet banana peppers. These are usually available at farmer's markets fairly late in the summer growing season. This recipe makes 2 jars of canned peppers; double or triple the recipe based on how many lbs. of peppers you have acquired.
2

Clean 2 half-pint (237 ml) canning jars. Wash the lids, rings and jars with hot, soapy water.

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3

Sterilize the canning jars. Place them in a large pot and cover them in water. Bring the water to a boil and leave boiling for 10 minutes.^[1]
4

Place 2 cups (473 ml) of white vinegar, 2/3 cup (133 g) of sugar, 1/2 tsp (0.9 g) of mustard seeds and 1/2 tsp (0.9 g) of celery seed to a rolling boil in a saucepan. ^[2]
5

Cut your peppers horizontally, in rings.
6

Divide the peppers between the 2 sterilized jars.
7

Pour the hot vinegar mixture into the jars. Make sure it comes within 1/2 inch (1.3 cm) of the top of the container.
8

Clean the lid of the jar with a sterilized cloth.
9

Place the lids on top of the jar. Screw on the rings as tight as you can with your fingertips.
10

Prepare a hot water bath. Place the jars on the jar rack and lower them into the canning kettle and the water. Cover the kettle and heat the water to a boil.
11

Allow the kettle to boil according to the proper time, as indicated by your jars and altitude. Let the jars cool completely, between 12 and 24 hours, before placing them in a dark, cool space.^[3]

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1

Cut your peppers in half. Remove the pith, seeds and stem.^[4]
2

Place the peppers on a cookie sheet. Place them in the freezer.^[5]
3

Remove the cookie sheet from the freezer once the peppers are frozen.
4
Place the peppers inside 1 or more freezer bags. Choose the bag size based on the portion sizes that you will take out to use with your cooking. Try to push or suck out all the remaining air in the bag.^[6]
- Use a vacuum packing machine to seal the peppers in an airtight space, if you own this machine. Vacuum packed peppers will last longer and have less freezer burn.
5

Place the bags of sweet banana peppers back inside the freezer. Remove and thaw when you want to use them. The unfrozen peppers are best for cooking, rather than eating raw.

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Add New Question

Question

How can I keep my peppers from turning mushy?

Pickle Crisp will keep your peppers from getting mushy.
Question

Do I cover the jars completely with boiling water when processing?

Yes, when preserving by water bath the jars should be covered by at least one inch of water the entire processing time. The Ball Blue Book states for locations at 1000 ft above sea level or less, process pints and half-pints for ten minutes. For 1001-3000 ft, add 5 minutes of time; for 3001-6000 ft, add 10 minutes; for 6001-8000 add 15 minutes, and for 8001-10,000 ft, add 20 minutes to the original processing time.
Question

Do I have to cut them? Can I preserve them whole?

Peppers may be canned whole, but it is best to cut and remove the seeds if you plan to freeze them.