How to Preserve Sweet Banana Peppers

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Co-authored by Erin Hostetler

Last Updated: March 29, 2025 Approved

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Canning Banana Peppers

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Freezing Banana Peppers

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Q&A

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Sweet banana peppers are 1 of the many variations of Capsicum annuum species. They are also referred to as wax peppers or banana chilies, and they are regularly cultivated in gardens. Sweet banana peppers are relatively small compared to bell peppers, and they are usually yellow, although they can mature to red or orange colors.^{[1]
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Erin Hostetler
Edible Gardening Expert

Expert Interview} The riper a banana pepper is, the sweeter it is. If you have a surplus of banana peppers at the end of the harvest, you may try to preserve their sweet flavor by pickling or freezing them. Pickling peppers is best when using them for a garnish. Freezing peppers will preserve them until you add them to a cooked recipe throughout the year. Learn how to preserve sweet banana peppers.

Method 1

Method 1 of 2:

Canning Banana Peppers

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These are usually available at farmer's markets fairly late in the summer growing season. This recipe makes 2 jars of canned peppers; double or triple the recipe based on how many lbs. of peppers you have acquired.
Wash the lids, rings and jars with hot, soapy water.^{[2]
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Erin Hostetler
Edible Gardening Expert

Expert Interview}

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Place them in a large pot and cover them in water. Bring the water to a boil and leave boiling for 10 minutes.
Place 2 cups (473 ml) of white vinegar, 2/3 cup (133 g) of sugar, 1/2 tsp (0.9 g) of mustard seeds and 1/2 tsp (0.9 g) of celery seed to a rolling boil in a saucepan.^{[3]
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Make sure it comes within 1/2 inch (1.3 cm) of the top of the container.
Screw on the rings as tight as you can with your fingertips.
Place the jars on the jar rack and lower them into the canning kettle and the water. Cover the kettle and heat the water to a boil.
Let the jars cool completely, between 12 and 24 hours, before placing them in a dark, cool space.^{[4]
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Method 2

Method 2 of 2:

Freezing Banana Peppers

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Remove the pith, seeds and stem.^{[5]
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Place them in the freezer.^{[6]
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Place the peppers inside 1 or more freezer bags. Choose the bag size based on the portion sizes that you will take out to use with your cooking. Try to push or suck out all the remaining air in the bag.^{[7]
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- Use a vacuum packing machine to seal the peppers in an airtight space, if you own this machine. Vacuum packed peppers will last longer and have less freezer burn.
Remove and thaw when you want to use them. The unfrozen peppers are best for cooking, rather than eating raw.

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Question

How can I keep my peppers from turning mushy?

Community Answer

Pickle Crisp will keep your peppers from getting mushy.

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Do I cover the jars completely with boiling water when processing?

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Yes, when preserving by water bath the jars should be covered by at least one inch of water the entire processing time. The Ball Blue Book states for locations at 1000 ft above sea level or less, process pints and half-pints for ten minutes. For 1001-3000 ft, add 5 minutes of time; for 3001-6000 ft, add 10 minutes; for 6001-8000 add 15 minutes, and for 8001-10,000 ft, add 20 minutes to the original processing time.

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Do I have to cut them? Can I preserve them whole?

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Peppers may be canned whole, but it is best to cut and remove the seeds if you plan to freeze them.

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