Canning Hot Banana Peppers - cooking recipe

Ingredients

48 hot banana peppers (washed, seeded and cut lengthwise or into chunks)
1/4 cup canning salt
1 quart white vinegar
3 quarts water

Preparation

Use gloves when handling hot peppers.
Sterilize four quart jars, lids and rings in boiling water.
Taking one jar at a time, place as many peppers as you can into the jar.
Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.
Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
Place in boiling water bath five minutes (no more or they will be soggy).
After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound).
The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.