Monday, August 29, 2011

Pepperoni Stuffed Banana Peppers


Pepperoni Stuffed Banana Peppers
32 Large Banana Peppers (I use mild)
2 large sticks of pepperoni
Minced Garlic
Brine:
16 cups of vineagr
16 cups of water
2 cups of sugare
1 cup of salt
Cut the tops off the peppers and deseed them. Cut your pepperoni in small sticks to match the approx. size of your peppers.
Pack the peppers with pepperoni. Place 1 tablesoon of minced garlic in each quart jar and pack the peppers into the jar. (If you rotate the peppers up and down they will fit better)
Pour the Brine into jars to cover the peppers. Leaving 1.4 inch head space. Seal with hot seals and rims.
Water bath for 10 minutes.

5 comments:

  1. thank you been looking for this recipe since i ate them at a party

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  2. These look yummy, BUT you cannot can meat safely in a water bath! They would need to be pressure canned...or stored in the fridge after water bath canning.

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  3. Im just a little sick of you no-it-alls trying to show everyone your great k owledge of canning. This recipe would have to be pressure cooked if the meat were raw and if you werent PICKLING IT!!! Thats the whole reason people CAN waterbath. Its called VINEGAR!!!! So just dont make or eat these. We've had lots and lots...no problem. Maybe you should stay away frpm pickle sausage altogether...they are usually sitting in a jar by the dill pickles in the deli.

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  4. Im just a little sick of you no-it-alls trying to show everyone your great k owledge of canning. This recipe would have to be pressure cooked if the meat were raw and if you werent PICKLING IT!!! Thats the whole reason people CAN waterbath. Its called VINEGAR!!!! So just dont make or eat these. We've had lots and lots...no problem. Maybe you should stay away frpm pickle sausage altogether...they are usually sitting in a jar by the dill pickles in the deli.

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  5. I also get upset when people rant on because others do things differently. I would LOVE to try your recipe " was looking to see if I could stuff with sausage then can recipe" but yours sounds great also. EXCEPT... you have a lovely photo of Mamma and Pappa baer in front of the recipe. Thanks gintin2@blogspot.com

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