Have an over abundance of peppers in your garden? Canning them keeps the extra from going to waste. You can eat the canned peppers or add the peppers or pepper juice to recipes like chili and soups.
If you have more than one type of hot pepper like banana peppers and jalapenos, I recommend canning them together. Canning the mild peppers with the hotter ones will help the mixture to not be unbearably hot.
For peppers, you use a water bath canner instead of a pressure canner. If you pressure can peppers, they will turn out mushy.
5 1/4 cups peppers
2 cloves garlic
1/2 large onion
3 cups vinegar
1 cup water
Chop peppers, garlic and onions. Place in a pot. Add water and vinegar. Bring to a boil and simmer 5 minutes. Spoon peppers, onions, and garlic into hot, sterilized jars. Pour the hot vinegar/water mixture over the peppers. Wipe the edge of the jars with a clean rag. Place rings and lids on jars. Place in a water bath canner with water completely covering the jars. Boil 10-15 minutes. Remove jars and let sit on the counter for 24 hours before storing.
How do you preserve your hot peppers?