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PEPPERS (Hot or sweet, including chilies, jalapeno, and pimento)
Canned Peppers
Yield: Approximately 1 pound per pint
Ingredients
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Fresh, firm yellow, green, or red peppers (sweet or hot)
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½ teaspoon salt per pint (optional)
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Boiling water (for covering)
Caution
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Do not use soft or diseased peppers.
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If handling hot peppers, wear plastic gloves or wash hands thoroughly with soap and water before touching your face.
Preparation
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Select Peppers: Choose your preferred type(s).
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Small peppers may be left whole.
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Large peppers may be quartered.
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Remove Cores: Remove seeds and cores.
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Slash Skins: Cut 2–4 slits in each pepper.
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Blanch or Blister:
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Blanching: Place peppers in boiling water briefly.
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Oven/Broiler Method: Place in a hot oven (400°F) or under broiler for 6–8 minutes until skins blister.
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Range-Top Method: Place peppers on heavy wire mesh over a hot gas or electric burner until skins blister.
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Cool & Peel: Place blistered peppers in a pan, cover with a damp cloth, and let rest several minutes. Peel skins.
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Flatten: Flatten whole peppers for easier packing.
Packing
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Add ½ teaspoon salt per pint jar, if desired.
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Loosely fill hot jars with prepared peppers.
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Cover with boiling water, leaving 1-inch headspace.
Finishing
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Wipe rims, adjust lids, and process jars in a pressure canner according to USDA-recommended times for peppers.
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Adjust for jar size and altitude.
⚠️ Important: Peppers are a low-acid vegetable and must always be pressure canned.
| Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft | |
|---|---|---|---|---|
|
Hot |
Half Pints or Pints |
35 min |
10 lb |
15 lb |
