I like the pepperoncini pepper. It is an extremely versatile pepper. You can put pepperoncini on sandwiches, salads, pizza and even in your omelets. I have been debating if I should freeze or can the peppers. After much thought and much research I have decided to can my first harvest of peppers. I left many pepper on the plant and saw many more pushing out on the plant's upper limbs. I will have many more to experiment with. I will be using pint size canning jars. My peppers are not very large so I can get away with using smaller jars.
I have been reading the tales of Walnut Spinney and found her blog about pickled peppers to be informational and entertaining. I am currently soaking my peppers in salt water. This is recommended by Walnut Spinney. I really like her salty then sweet canning recipe. I am excited to see the finish result. To read more about the pepperoncini canning process and recipe visit, http://walnutspinney.blogspot.com/2008/09/pickled-pepperoncini-peppers-or-hot.html. Thank you Walnut Spinney!
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