"zxcvbob" > wrote in message
...

[snip]
> Next time, slit the peppers a couple of times, so the brine can get
> inside. Or cut them in half lengthwise, or slice them. The peppers are
> floating because they are hollow and have air trapped inside.
>
> The ones that are not covered with liquid will get soft and discolor a
> lot faster than the one that are submerged, but they shouldn't really
spoil.
>
> Store the jars upside-down for a week to submerge the peppers at the top
> of the jars (to make sure they get pickled). Turn them back upright to
> store so the ones at the bottom get their turn.
>
> Bob

Thanks Bob for your comments. Yes, the recipe also suggested to slit the
peppers lengthwise, which I followed faithfully =) Didn't think about
inverting the jars to submerge the peppers. Will definitely try it.

I still have another batch of these banana peppers out in the garden. I
didn't want to use all of my stock, just in case things didn't turn out well
with my first attempt at canning. I'm thinking of trying another recipe
where the peppers are cut into rings and canned. I'm wondering if the rings
will float to the top. How can I make sure that after the liquid
(vinegar/water solution) is added to the pepper rings, they won't float to
the top? Is there a way to weigh them down?

Thanks again for all your help, folks!
GH