Cabbage Stuffed Hot Banana Peppers - Canning - cooking recipe

Ingredients

80 -90 large banana peppers
1 gallon cabbage, chopped
6 teaspoons salt
5 teaspoons celery seeds
1 teaspoon black pepper
8 cups white vinegar
7 cups water
5 lbs sugar

Preparation

Seed and de-vein peppers.
Mix together cabbage, salt, celery seed and black pepper.
Stuff peppers and pack into jars.
Mix together vinegar, water and sugar.
Bring to a boil.
Pour over peppers.
Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
**Inversion is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.