Barbecued Green Beans (to can)

This recipe is the best way to preserve green beans. (in my opinion:)) They have lots of flavor & are so convenient to just heat up whenever you need them.

16 slices bacon, fried
1 onion, chopped
3 1/2 C ketchup (2 20 oz. bottles)
1/2 C mustard
2 C brown sugar
2 tsp salt
7 quarts green beans

Mix all ingredients together & put in jars. Process for 3 hours in hot water or 25 min. in pressure canner.

Sweet peppers (to can)

I just got this recipe from my sister & I canned them today. Haven't tasted them yet but I've heard rave reviews from my sis & sis in law about them. Can't wait to try them.
My sister uses green bell peppers, I used sweet peppers because that is what I have extra of in my garden.

Slice peppers and pack in pint jars. Add 1/2 tsp. salt & 1/4 tsp. oil to each pint jar.

Liquid:
2 C vinegar
3 C sugar
3 C water
Heat together & pour over peppers in jars.

Can for 5 min. in boiling water.

Banana Pickles (to can)

I've been enjoying banana pickles for as long as I can remember. My grandma & aunts & mom often canned these & this is the first year I've done them so we'll see if they're as good as my grandma's. :)

Cucumbers (choose cukes as long as quart jar)

2 C vinegar

1 C water

5 C sugar

1 tsp dry mustard

1 tsp celery seed

1 tsp turmeric

1 tsp salt

Peel cucumbers. Slice in quarters lengthwise. Place in wide-mouth quart canning jars. Mix remaining ingredients in kettle & bring to a boil. Fill jars. Cold pack 10 minutes.

NOTE: These pickles look like bananas in the jars.

Canned Hot Peppers

My cousin wanted a recipe for hot peppers so I thought I would just share the recipe on here in case anyone else would like to have it. These are great to eat with subs or sandwiches. So good!

Whole hot peppers
1 C vegetable oil (I used olive oil)
1 qt. vinegar
3 C water
1/4 C salt
Garlic cloves
Oregano

Wash peppers. Cut slits into sides and pack into jars. To each pint add 1 garlic clove and 1 tsp. oregano on top. Combine oil, vinegar, water and salt. Bring to a boil and pour over peppers. Seal jars and process in boiling water for 5 minutes. Let in jars for 6 weeks before serving.
Yield: 6-8 pints