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Canning Pickled Yellow Pepper Rings


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Canning Pickled Yellow Pepper Rings

  • 2 1/2-3 pound yellow (banana) peppers
  • 5 cups cider vinegar (5%)
  • 1 1/4 cups water
  • 5 teaspoons canning salt
  • 2 tablespoons celery seed
  • 4 tablespoons mustard seed

Yield: About 4 pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

   1.   Wash and Rinse 4 pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.

   2. Wash peppers well and remove stem end; slice peppers into 1/4 inch thick rings. In a 4-quart Dutch oven or saucepan, combine the cider vinegar, water and salt; heat to boiling.

   3. Place 1/2 tablespoon celery seed and 1 tablespoon mustard seed in the bottom of each clean, hot pint jar. Fill pepper rings into jars.

   4. Cover pepper rings with boiling hot pickling liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.

   5. Process in a boiling water canner, as recommended in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

   6. Shake jar to disperse spices before using contents.

Table 1. Recommended process time for Yellow Pepper Rings in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Raw Pints 10 min 15 20



Vegetable Pickles

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.