Preserving (canning) excess peppers

4 peppers For your safety and the safety of your family I Strongly Recommend that you read and understand all safety tips provided by the United Stated Department of Agricultural. National Center for Home Food Preservation.
Canning (using no vinegar) Peppers Hot or sweet, including chilies, jalapeno, and pimiento.
You will need about 1 pound of peppers for each pint of processed peppers.
A bushel of peppers about weighs 25 pounds and will yield 20 to 30 pints.
Hint: Use only firm peppers. Avoid using soft or diseased peppers.

Wear plastic or rubber gloves and do not touch your face while handling hot peppers.
Oven or broiler Place peppers in a hot oven (400° F) or broiler for 6-8 minutes until skins blister.
Range top Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes, turning often, until skins blister.

Allow peppers to cool in a pan covered with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Flatten whole peppers. {Optional} Add 1/2 teaspoon of salt to each pint jar. Fill jars loosely with peppers and add fresh boiled water, leaving 1/2-inch headspace.

Another option is to drop in 1 clove of garlic and pack with peppers fill jar with olive oil leaving 1/2 of headspace. Seal tightly and store peppers in your refrigerator up to 1 month.
Avoid using salt when packing in olive oil.
* For the adventurous, use pepper oil when making vinegar and oil salad dressing.

Table 1. Recommended
process time for Peppers in a dial-gauge pressure
canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Half-pints or Pints 35 min 11 lb 12 lb 13 lb 14 lb
Table 2. Recommended
process time for Peppers in a weighted-gauge pressure
canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Hot Half-pints or Pints 35 min 10 lb 15 lb

pickled peppers

Pickled Hot Peppers

Hot long red, green, or yellow peppers
{Optional} sweet red and green peppers, mixed
5 cups vinegar (5%)
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic
{Optional} Pickling Spices

Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Hint Peppers can be pickled with or without skins, whole, sliced or diced.
Blanch in boiling water or blister in order to peel. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended
process time for Pickled Hot Peppers in a boiling-water
canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Raw Half-pints or Pints 10 min 15 20

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9 responses to “Preserving (canning) excess peppers

  1. I love the recipe for putting them in the refrigerator with olive oil and garlic. I don’t can, but I do a lot of freezing, and I make refrigerator pickles. And yes, wear gloves and don’t touch your face! I learned that one the hard way!

    Liked by 1 person

  2. I have only started growing peppers for a few weeks. They are beginning to flower and hopefully there will be fruits soon. If I get a decent enough harvest I shall learn to preserve them. Thanks for the info!

    Liked by 1 person

  3. I wish I had enough peppers to put some up this year! Thanks for the tips, great post.

    Liked by 1 person

  4. You are welcome and thank you for taking time to visit my little blog.
    Happy Gardening

    Liked by 1 person

  5. Interesting, I am too lazy for this work when dealing with peppers. If I have too many peppers the most I do is dehydrate them. I do like these recipes and may have to try one or two. Thanks for the post.

    Liked by 1 person

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