He goes to work each day and earns the money to support our family. It's my job to see that the money is spent wisely. I find it deeply symbolic that he works hard in the garden and I work hard to preserve it. He and I? We're a good team. In the garden, and out!
I put up 14 half-pints of banana peppers on the heels of 52 pints of salsa. There are more peppers in the garden just waiting for me to place them in jars, too. We love them on homemade pizza and sandwiches.
Here's my method:
Pick banana peppers, and quickly wash them in cool running water. Prepare *half-pint jars by washing them thoroughly and placing them in an oven preheated to 250 F until you're ready to fill them. Place rings and seals in a pan of water on the stove. Heat, but don't boil them.
Remove tops, and slice the peppers into 1/4 inch rings. In a large pot, combine 7 cups water, 7 cups white vinegar, 1 tsp. turmeric and 2 Tbls. canning salt. Bring to a boil. Place banana pepper rings into the hot jars, and place a pinch of Ball Pickle Crisp on top of each jar. Fill jars with hot liquid, leaving 1/4 inch headspace. Wipe rims of jars, place a seal and a ring on each one.
Hot water bath the jars for 10 minutes. Remove to a towel and leave until cool. Check each jar to make sure that it sealed. (The lids should NOT pop up and down!) Wipe jars and label.
* If you choose to use pints rather than half-pints, process them five minutes longer.