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I was thinking of canning some peponcini this summer. I can't seem to find what pepper to use. Some sources say banana peppers,some say greek peppers and some sites say it depends on the brand. Help somone? Theones I like the ones on the salad bars.
 

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The canned ones at the store are pretty cheap, so unless I grew a ton of 'em I wouldn't bother. Tasty little buggers, I've had a few that kicked pretty good. A great complement to a cold cut grinder or linguini with clam sauce.
 
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