Recipes and Cooking Hungarian Peppers In Tomato Sauce 5.0 (1) These hot peppers are great on sandwiches, in cocktails, or on a relish tray. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 25, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 30 mins Process Time: 35 mins Total Time: 2 hrs 5 mins Servings: 84 Yield: 6 pints Jump to Nutrition Facts Ingredients 2 ½ - 3 pound Hungarian wax peppers or banana peppers 5 ¼ cup beef broth ¾ cup sugar ¾ cup tomato paste 4 ½ teaspoon kosher salt 4 ½ teaspoon white vinegar 1 ½ teaspoon sweet paprika ¾ teaspoon garlic powder 8 whole cloves 8 whole allspice Directions Remove stems ends from peppers. Halve peppers, remove seeds and discard. Set peppers aside. In a large pot combine broth, sugar, tomato paste, salt, vinegar, paprika, garlic powder, cloves, and allspice. Bring to boiling. Pack peppers into hot clean pint canning jars, leaving a 1-inch headsapce. Ladle hot broth mixture over the peppers, maintaining the 1-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a pressure canner, at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner, for 35 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours. To serve, place contents of jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation). Rate it Print Nutrition Facts (per serving) 14 Calories 3g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 84 Calories 14 % Daily Value * Sodium 174mg 8% Total Carbohydrate 3g 1% Total Sugars 3g Vitamin C 13.1mg 66% Calcium 3mg 0% Iron 0.1mg 1% Potassium 54mg 1% Folate, total 7.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.