Canning Hot Peppers

[Moonshine]

I am looking for a good hot pepper canning recipe if anyone has a good one they would like to share. Still relatively new to the canning process, however my grandmother used to make peppers, pickles, jelly, etc. It was all great, wish I could have gotten her recipes. There are a lot of recipes of the internet, however not sure how good they are.

Some things I am throwing around are using alum? Do I cut the peppers or leave whole? Do I add a touch of olive oil? Do I water bath after they are in the jar?

Any help is much appreciated!

[reinhard1]

Pickled Hot Peppers:[canned]

1 1/2 lbs bannana peppers, cut into 1 inch pieces

1 lb jalapeno peppers, cut into 1 inch pieces

1/4 lb serrano peppers, cut into 1 inch pieces

6 cups vinegar

2 cups water

3 cloves garlic, crushed

1 onion chopped

place the peppers into large pot. add rest of ingrediants. bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes. laddle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. tap jars on the counter to remove air bubbles. place two piece lids on the jars. place jars in the rack of a large, canning pan, and fill enough water to cover the jars completly. bring to a boil, and boil for 10 to 15 minutes. refrigerate jars after opening. good luck.

[TooTallTom]

I'm not much help right now, but you might also try making a hot pepper jelly. The sweet and hot is actually really good.

I'll see if I can scare up a recipe in the next couple of weeks, we have a wedding coming up...