The filtered water sounds fine. Even hard water will work for canning, though it may leave a film on the jars and canner and/or discolor food like pickles.

You can soften your own water, if you wish. From University of Minnesota Extension: "Soften water by boiling it for 15 minutes, skimming off the scum, and letting the water rest for 24 hours. When the sediment has settled to the bottom, pour off the water from the top and use the softened water for pickling. "

I would avoid distilled water, first for the expense and secondly because it's flat (flavor).

You can always halve a recipe or just do a refrigerated pickled pepper, which might be the best idea for a small amount.

Carol

Carol,
Thanks so much for the advice.
I want to make sure I understand you and not get my family sick LOL.....To do a refrigerated pickled pepper I could use that same recipe (pg 56 BBB Hot Peppers, cut it by 1/2 or 1/3 so the proportion of vinegar to water remains 3:1. I would boil the liquid and garlic, pour hot mixture over sliced raw pepper rings in a sterilized jar, place lid and ring on the jar, cool and then refrigerate. And I think I read somewhere that it takes 2 or 3 weeks to develop before you eat them?
And yes I do know that these must always remain refrigerated and never stored on a shelf.
Sorry to ask so many elementary questions. Thanks,
PW

Since you are doing banana pepper rings why are you using a hot peppers recipe? Or are these hot bananas?

If not then consider the Pickled Yellow Pepper Rings recipe from NCHFP. We find it to be best personally.

But yes you just need to keep the ratios the same, heat and pour the liquid on and store in the fridge. You can keep the left over pickling liquid in the fridge too to make more jars as the peppers arrive.

Dave

Here is a link that might be useful: NCHFP - Pickled Yellow Pepper Rings

Dave,
No they are not hot peppers, they are sweet banana peppers. I chose that recipe because I read somewhere here that you could use that recipe with any kind of peppers. Another reason I chose the recipe is because it's an easy one with few ingredients. Baby steps, ya know?
I figured if my family didn't like them using this recipe then I would try another recipe with other ingredients. I have bookmarked the link that you provided and will try that one sometime.
Thanks for the tip on the leftover pickling liquid.
The more I learn the more I see just how much there is to learn LOL
Thanks,
PW

If the recipe is suitable for canning it's fine in the fridge. The steps you outlined will work well.

Actually, assuming you have more peppers coming on later, it can be convenient to do one jar and refrigerate. After suitable aging you can see how your family likes it and if the recipe suits, later this season or next season you can do a full batch.

Carol

I chose that recipe because I read somewhere here that you could use that recipe with any kind of peppers.

Oh, that is true. Same goes for the NCHFP recipe.

My only concern was that sometimes hot pepper recipes include ingredients that aren't needed or desired when using sweet peppers instead and vice versa. NCHFP, the recognized authority on home food preserving, and its recipes/guidelines is the source for all the recipes in the BBB so it's always a good source to rely on - especially when in doubt as to how to do something. ;)

Dave

Are you saying that the pickling brine for refrigerator pickles/peppers can be reused when the jar is empty if you keep it in the fridge? This would be very useful information since I've only grown 1 hot banana pepper plant and definitely won't have enough for a big batch. I've got 2 jars of pickled cukes in the fridge now. Can I use those jars and brine for the peppers when they are ready? Do you boil the brine or just add the peppers and put back in the fridge? Sorry for butting in with so many questions :)

Are you saying that the pickling brine for refrigerator pickles/peppers can be reused when the jar is empty if you keep it in the fridge?

No, reusing brine is not considered safe. What is being discussed above is storing left-over brine that has not been used so far. Very different things. ;) That way it can be used on subsequent batches.

For example if you only have enough cukes for 3 jars but you have enough brine made for 6 jars. Store the rest of the left-over brine in the fridge until you get more cukes (48 hour limit). Then reheat the brine and make more jars per the recipe.

Dave

I'm such a newb...lol. Good thing I'm asking these questions though I guess :)

Yes, it is good. You can get a lot of help on this forum and can avoid mistakes that affect quality and/or safety.

Carol

I just finished canning my first sweet banana pepper rings using a pickling receipe. I was wondering if I might be able to add 1/4 t of crushed red pepper to the next batch to satisfy my family members that like hot banana peppers? your thoughts?

Really need to know what recipe you used.

You can add dried pepper flakes as dried don't affect the pH. But whether or not you could use fresh peppers would all depend on the pickling recipe you used and the ratio of vinegar to water in it.

Dave

If I picked my banana peppers early due to a vacation and not wanting overripened upon my return, can I set the greener ones out in the sun to continue to yellow or can I can as pepper rings.

thanks