Subway's Style Banana Peppers WB canning in a regular pot 

great way to make a WB canner...

Yes I did, i've been using it with quite a few vids...thanks for noticing.

awesome! strange weather so far this year for sure

Me too! easy and great tasting

do you guys do any canning?

@@OldSchoolPrepper No canning. We have the equipment I think. I wouldn't mind learning. Working on firewood at the moment. Ordered a Kubota hopefully it's ready by next week. What are you guys doing?

@@wdglockandroll we also have a gob of firewood rounds to buck up. playing around with some more solar (on the 5th wheel), getting ready to go camping with some friends next week up in Deception Pass, WA state

@@OldSchoolPrepper Did you lose anything in the garden from the heat? We lost the cauliflower and shallots .Peas are questionable. Green beans are suffering, but she sees new growth so we hope they are recovering.

Glad it was helpful! Thanks!

These turned out great too. So good...love me some pepper!

thanks for popping by

and crunchy! and a tiny bit spicy. 🌶

James, James James..... I just filmed the next update and all is great for the urine ....I'll post it in the next week or so.

@@OldSchoolPrepper I can't wait XD

@@jamescatlover123 June update will be released tomorrow 2am Pacific Standard Time (I moved it up early for you @JamesCatLover

@@OldSchoolPrepper yay thank you

you're binge watching

did you leave them whole or cut into rings? my peppers are fairly thick walled so they stand up fairly well...I also cut mine into rings instead of leaving whole...but to answer your question yea, they are usually made with bananna peppers, sometimes I use Italian Pepperincini. I found that cutting them into rings works best...due to the mush factor. I also have recently tried pasturizing instead of WB canning. I'm out of the country until April (I live in Mexico for 4 months a year) but i'll try the pasturized pickles when I get back..you can pasturize any kind of pickle...here is how to (they aren't supposed to be as mushy): nchfp.uga.edu/how/can_06/low_temp_pasteur.html

@@OldSchoolPrepper I cut them into rings about 1/2 long. Combination sweet banana and cubanelle. Do it matter if you freeze them first ? Now that mine are jarred all I see while troubleshooting is the word "mushy" lol. So you are waiting out "statue of limitations " or extradition down south ? lol

@@mikesfarmmikesfarm3977 I actually am escaping the cold, rainy, snowy weather...much better here....sorry i'm late answering you, i've been sick for about a week...bleh (not Covid but this stupid head cold). So if you freeze the peppers first they will turn to mush for sure. The water in the chilie cells freezes and expands, breaking the cell wall (which keeps the peppers firm) when thawed you loose the water and the cell walls collapse making them mushy before you even start canning. If you did freeze then can I can now see why they are gonners. Can you save them? yes, put the whole jar into a blender (a regular drink belender, an immertion blender or a hand held blender) blend it up and you now have hot sauce. The vinegar and sugar in the sauce will keep it good for months in the fridge. So everytime you open a jar you can turn it into sauce. I've done that a time or two myself. you can always adjust the flavorings too...make it hotter or thin it down if too hot. I canned some home grown thai chile peppers (and some superhot 'cherry bombs") they were too hot to eat (and I have a high tolerance) so I made them into sauce and mellowed it out with some vinegar and sweet raw peppers.

@@OldSchoolPrepper Sorry to keep this going, but blending them all together and maybe augment it is a excellent idea. Thx much.

I would put into a cold fridge without washing...if they start to dry out and get wrinkled the wrap in a damp paper towel...they should last for weeks. These worked really well...if you'd prefer you could mix vinegar and water (50-50) put in washed peppers...those will last for years

@@OldSchoolPrepper You get viable seeds to save from green peppers as opposed to red or yellow ripper ones ? I was going to ask in one of your other vids. Seeds are getting expensive and only a few in each package lately. Do you use a heat mat to germinate pepper seeds ? If I can overwinter peppers it makes it easier to germinate pepper seeds in the heat of summer.

@@mikesfarmmikesfarm3977 riper is better....I'd hesitate to keep green seeds, let a few go to red and the take the seed. I have never used a germination mat...but I do use a high tunnel (poor mans green house) I plant seeds in the high tunnel in April and it seems to work for me. I transplanted to the ground when the soil is warm enough, which varies from year to year.

the taste was spot on...they were a little mushy though so ive started using the pasturization method for pickling of any kind. I haven't done these again since the video but next time I will pasturize them instead of WB or Steam Canning

you are going to like this with the cubanella peppers, they are sweet but if you let them mature they will give you some heat too. A quick tip...if you make something like the pickled peppers and have too much, you can put some in the blender and presto! hot sauce. It keeps for a few months with all the vinegar in it. I do this a lot as well. here is a short vid on that for your viewing pleasure ;) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZFtGyBSHAmE.html

To taste the same, would be a few months...you can get a really good idea of the taste in a week-ish...just keep in mind that the vinegar taste will smooth out a bit and the spice taste will become a bit stronger...but you will definitely know I it's worth your time in about a week

Hi Mike I saw you also posted a question on my hard-boiled egg video, but it has disappeared...if u meant to delete it that's fine but if u have a question pls repost and let me know how the peppers turn out!

I deleted it because on second thought I did not want to hijack your vid. Back to peppers. To test a jar there is really no need to water bath it if it stays in the fridge unopened a few weeks ?

@@mikesfarmmikesfarm3977 hi Mike, if you keep in the fridge without WB then the taste will be the same as WB but the peppers will be crunchier and crisper. WB peppers will have been cooked a bit.

hi Carrie, I'm actually still eating this batch of peppers they are not cloudy and are good to eat. Did your turn cloudy? if so, It was probably the type of salt you used...what did you use?

@@OldSchoolPrepper I used pickling salt

@@carriezimmer2560 you probably used apple cider vinegar

hi Kathy, When a process time is 10 minutes or more, the jars will be sterilized DURING processing in the canner. Therefore, when process times are 10 minutes or more, pre-sterilization of jars is not needed....it used to be we had to pre-sterilize everything but the rule on that changed 5 years or so back. Since this recipe is WB for 10 minutes we don't need to pre-sterilize the jars. Here is that info from the horses' mouth (Paragraph 4) nchfp.uga.edu/publications/nchfp/factsheets/sterilizing.html

no you do not have too. The worst that will happen is the iodized salt will make the brine cloudy. you can use whichever salt you like best. You can do it Cathy!

hi May, thanks! i do work out alot, but I usually don't wear shorts. ;)

@@OldSchoolPrepper Well, you should wear more shorts, to show off your beautiful legs😁😁😁

that is the downside of canning, things need to be touched :)

you're number 1!