I'm not wild about really spicy stuff, but I am thinking of making some relish. Do you have any favorite canning recipes for sweet banana peppers?

Use Pickle Crisp when making these.

Dave

Dave

Ingredients

6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk

Directions

Heat oil in a large, heavy-bottomed skillet to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil, in batches as needed, and cook until golden brown. Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Yield: 1 1/2 cups

Mix ingredients together and store in an airtight container for up to 6 months.

*I found that if after dredging if you put them in the fridge for about 15 minutes the batter sticks to them better when frying. I also used more cayenne than they called for and used some kind of a dipping sauce.

I was wondering if I could possibly batter and partially fry some and than freeze them and than pull them out and finish frying them when I want them. I wonder what kind of shape the peppers themselves would be in.

Basil Banana Pepper Jelly

from The Ball Complete Book of Home Preserving

makes about 3 (8-ounce) jars

1/2 cup thinly sliced seeded mild banana peppers

1/4 cup thinly sliced partially seeded red or green chili peppers

1/4 cup finely chopped red onion

3 to 4 large fresh basil leaves, cut into thin ribbons

1/4 teaspoon dried basil

3/4 cup white vinegar

3 cups granulated sugar

1 pouch (3 ounces) liquid pectin (such as Certo brand)

1. Prepare canner, jars and lids.

2. In a large, stainless steel saucepan, combine banana peppers, chili peppers, red onion, fresh and dried basil and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off any foam.

3. Quickly pour hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.