How to Can Banana Peppers
Pickled banana peppers in vinegar brine.
The Short Answer
Banana peppers are pickled and water bath canned. Process pints and quarts for 10 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Banana Peppers
Must be pickled in vinegar brine for water bath canning.
Headspace: 0.5 inches
Step-by-Step: Canning Banana Peppers
- Wash and slice into 1/4-inch rings.
- Prepare vinegar brine per tested recipe.
- Pack rings into hot jars with garlic if desired.
- Pour hot brine over peppers. Remove air bubbles, wipe rims, apply lids.
Garden-fresh banana peppers make the crunchiest pickled peppers. Pickle within hours of picking for best results.
Safety Notes
Important: Must be pickled in vinegar for safe water bath canning. Plain peppers are low-acid.
The Bottom Line
Banana Peppers can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. Plain peppers are low-acid and require either pressure canning or pickling in vinegar.