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HOW TO:white spacer imageCANNING HUNGARIAN HOT WAX BANANA PEPPERS
Copyright:   Mike Sillett

Contents:

1. Intro
2. Materials
3. Ingredients
4. Procedure

Photo of a jar of Hungarian Hot-wax Banana Peppers.

1. Intro

I have tried a lot of various hot pepper concoctions over the years. Some were no good, some were okay and a few were good. However, about eight years ago a guy in my golf league brought a jar of hot peppers that he canned to the end-of-year golf outing.
Those were great. Great enough for me to plead for the recipe.

We usually ate at the golf course for that league outing. For many years the kitchen staff there has perfected the menu, the food presentation and quantities so bringing a jar of peppers was not an uncouth act. In any case, it took me eight years to get this recipe. Here it is for anyone that wants it.

These peppers are mildly hot with a bit of sweetness. If desired, the 'heat' can be increased during the process by adding a couple of uncooked hot peppers to the sauce before the cooked peppers are added.
These peppers are perfect on sandwiches, with meals and as a side dish to add to whatever else pleases your fancy.

Before you start though you should review the entire article and review the photos to get a good idea of what is involved and how to begin.

This recipe is easy and does not require any special canning gear.


2. Materials

Three tall stock pots.
Jar thongs.
Hot gloves. For handling hot jars.
Latex gloves. For handling hot peppers.
Paper towels
One dozen pint jars
Lids and rings
Slotted spoon.
Tea towel.


3. Ingredients

1 peck - Hungarian Hot Wax Banana Peppers
2 cups - Apple Cider Vinegar
4 cups - Catsup
1 1/2 cups - Sugar
2 cups - Vegetable Oil ( I like EVO )


4. Procedure

First step is to wash the jars you are going to use and sterilize them in a pot of boiling water. While the water is getting hot you can work on the peppers.

Photo of the jars being sterilized.
Boil all the jars after you wash them.

Put on your latex gloves while handling hot peppers. Keep your fingers out of your eyes.
Fill a bucket with cold water.
Slice the peppers open lengthwise.
Submerge the open peppers in the water and use your thumb to force out the seeds. By expressing the seeds under water you will prevent hot pepper seeds from flying all about.

Photo showing how to remove seeds from peppers using a bucket of water
Hold the pepper under the water while forcing the seeds out.

Photo of cleaned and de-seeded peppers
All the peppers with seeds removed ready for cutting into small pieces.

Photo of sliced hot peppers
After the seeds have been removed slice them in any style you want.

Add water to the pot and dump in the slices.
Photo of a pot of hot pepper slices ready to cook
All the cut pepper pieces ready to cook.

Once the pepper pieces are put on to cook it's time to get the sauce together.

Photo of the ingredients used for making Hungarian Hot Peppers
Here's the ingredients I use for the sauce.

In a separate pot add the catsup, oil, sugar and vinegar. Set stove to medium and stir. Temperature should be set to maintain a simmering boil - NOT roiling.
Simmer like that for 15 minutes with regular stirring.

Photo of the sauce used in the recipe.
The sauce, simmering.


While the sauce is simmering go back to the peppers after about ten minutes of cooking and check them. You want them to be softened up a bit, but not too soft. Grab a piece and chew it up.
This tasting is also where you decide if the 'heat' is satisfactory enough for your taste preferences.

Photo of the hot pepper slices cooking.
The pepper slices - cooking.


If the peppers seem soft enough dump them all in a strainer and allow to drain well.

This is the stage at which you must decide if you want the peppers to have more 'heat'. A lot of the 'heat' leaves the peppers during the cooking in the water and the draining.. Usually there is enough 'heat' remaining for my tastes to proceed to the next step - which is to dump all the drained peppers into the sauce.

However, If you want the ultimate product with a bit more 'heat' you need to put 'heat' into the sauce before the addition of the entire batch of cooked pepper slices. Most of the 'heat' was cooked out of them along with the discarded water.
Adding a couple of fresh deseeded peppers into the sauce, separately, and allowing the sauce to slowly simmer for about ten minutes to absorb their 'heat' will do it. Then dump the batch of cooked slices into the sauce and proceed.



Photo of the cooked slices added to the sauce.
The cooked peppers in the sauce ready to be put in the jars.


At this point all we need to do is get the batch back to a boil then turn temperature down to simmer and start filling the jars.

Photo of all the canning supplies set up to fill the jars.
Canning funnel, rings, lids, slotted spoon and ladle all laid out on a tea towel.
The other pots in rear are for keeping sterilized jars hot prior to adding the peppers.


Fill the jars to within half inch of the top. Make sure there is enough sauce in each jar.
Wipe off the top of the jar, put the lid on and screw the ring on, hand tight.
Set jars aside, spaced apart, and wait for the 'pops'.

Photo of a finished batch of Hungarian Hot-wax Banana Peppers.
Canning funnel, rings, lids, slotted spoon and ladle all laid out on a tea towel.
The other pots in rear are for keeping sterilized jars hot prior to adding the peppers.


Fill the jars to within half inch of the top. Make sure there is enough sauce in each jar.
Wipe off the top of the jar, put the lid on and screw the ring on hand tight.
Set jars aside, spaced apart and wait for the 'pops'.


CANNING HUNGARIAN HOT WAX BANANA PEPPERS

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