Banana Peppers Stuffed With Vienna Sausages (Or Hot Dogs) - cooking recipe

Ingredients

1 quart tomato juice
2 cups vinegar
3 cups sugar
2 (32 ounce) bottles ketchup
2 garlic cloves
4 lbs vienna sausages (or hot dogs)
1 gallon whole banana pepper (hot or sweet)

Preparation

Mix tomato juice, vinegar, sugar, ketchup and garlic.
Cook 30 Minutes.
Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
Stuff 1 Vienna sausage (or hot dog) into each pepper.
Pack peppers tightly into pint or quart jars.
Bring sauce to boiling.
Pour over peppers.
Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
**This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.