Spicy Canned Banana Peppers Recipe 385

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Steps:

• 1. slice banana peppers pack tightly into jelly jars, add 1/2 piece garlic
• 2. bring water vinegar and salt to a boil Also boil lids
• 3. pour hot brine into jars add hot lid put on band when done cover jars with a light cloth until lids seal. let jars sit for 2 or 3 months before using. the longer they sit the better.

Steps:

• Preheat oven to 175°F.
• Put the jars in the oven until you are ready to fill them, this will insure that the jars will not break when adding the hot brine.
• Wash peppers and tomatillo, cut off the tops, slice down the middle and remove the vein and seeds.Cut the tomatillo in quarters, set aside.
• Chop the garlic in chunks and add 1 clove per jar chopped!
• Slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!).
• Pack the jars with the banana peppers, jalapenos and garlic. Add all other ingredients in a pot and simmer until the sugar is dissolved, about 10 minutes.
• Pour the hot liquid into the quart jars and seal.
• Do not put into a HOT WATER BATH, these will seal with the hot liquid.