With the peppers doing so well, I figured I needed to get a few canned so I wouldn’t be overwhelmed with doing that later this fall. As it gets hotter the peppers will taper off their production. In the fall as it starts to cool down a bit, they will start to produce again.
Last year I had so many jalapenos, but was overwhelmed by things to do in the fall that I never got around to canning any of them. They all ended up in the freezer. To conserve on freezer space, I am dusting off the water bath canner and starting the canning process early.
I used Anaheim, Jalapeno and sweet banana peppers, each in separate jars. At the last minute I sliced up some green peppers to see how they would turn out too.
I will wait a few weeks to let them sit and “pickle” a while be fore I open a jar and test them. I feel really good about having a few jars done and in the cupboard. We are not lacking in peppers right now, so we are eating many of the fresh, any they are sitting on the counter for more than a few days will end up getting pickled.
Note: I needed to pack the peppers into the jar more tightly. As I did a second batch I started packing them tighter with good results.
Do you can peppers? Are you adding any spices to them as you can them?