You know banana peppers. They're those yellow, waxy peppers that look a little bit like bananas -- hence the name. They come in both sweet and spicy varieties and are quite easy to grow. Are you ready to test your banana pepper knowledge? Let's do it!
Question 1 of 21
One cup of banana peppers has about how many calories per serving?
Question 2 of 21
True or false: Banana peppers are high in saturated fat.
Question 3 of 21
One cup of banana peppers will give you how much of your daily allowance of vitamn C?
Question 4 of 21
How many grams of fat are in one cup of banana peppers?
Question 5 of 21
Banana peppers are, on average, about how long?
Question 6 of 21
The plant-to-harvest cycle for banana peppers is about how much time?
Question 7 of 21
You shouldn't put banana pepper plants outside until the soil is consistently what?
Question 8 of 21
True or false: Banana peppers like wet soil.
Question 9 of 21
You should harvest your banana peppers when they turn what color?
Question 10 of 21
Once you've harvested banana peppers, you can store them in the fridge for up to how many weeks?
Question 11 of 21
The banana pepper's most common enemy is what?
Question 12 of 21
The dry decay that can happen on the end of a vegetable or fruit is called what?
Question 13 of 21
What's the shelf life of home-canned banana peppers?
Question 14 of 21
True or false: You should pick banana peppers by pulling them directly off the plant.
Question 15 of 21
Soaking your peppers in a brine of vinegar, mustard seeds and salt is a process called what?
Question 16 of 21
True or false: It doesn't matter if your peppers have blemishes, if you're going to pickle or can them.
Question 17 of 21
The vinegar you use for pickling should have what percentage of acidity?
Question 18 of 21
There are two home canning methods: waterbath canning and what?
Question 19 of 21
When canning, the space you leave between the vegetables and the top of the jar is called what?
Question 20 of 21
True or false: There are three basic steps to canning peppers and other vegetables.
Question 21 of 21