Canning vegetables or fruits is a smart way to preserve your produce. During canning, a vacuum is created around the produce. Because the air has been removed, the foods can be preserved indefinitely. If you have a bumper crop of sweet banana peppers that you cannot eat or give away fast enough, consider canning them for use later in the year.
Wash your jars with a mild soap and water. Rinse.
Fill a pot with water and heat to boiling. Place the jars and lids in the water to sanitize. After five minutes, pull out with tongs and allow to cool.
Slice your sweet banana peppers into small rings. Place in the jars, leaving about an inch of space between the top of the jar and the peppers.
Mix one cup of water with five cups of vinegar in a saucepan. Heat until boiling. Allow to boil for 15 minutes.
Pour vinegar solution in the jars to cover the peppers.
Put the lids on the filled jars immediately. Bring the pot of water back to a boil. Plunge the jars in the water. There should be enough water in the pot to fully cover the jars. Bring the water back to a boil. Boil for 10 minutes.
Turn off the heat. Remove the jars using tongs. Set on a towel to cool for several hours.