Directions: |
Directions:
Instructions
Wash peppers.
Cut into quarters, removing stems and seeds.
Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
Remove from pot with slotted spoon.
Pack into quarter-litre (½ US pint) or half-litre (1 US pint) jars.
Leave 3 cm (1 inch) headspace.
Add 1 ½ teaspoons vinegar to each quarter-litre (½ US pint) jar; 1 tablespoon vinegar to each half-litre (1 US pint) jar.
Optional: a pinch of salt per jar.
Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: either size jar 35 minutes
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Notes: Home / Seasonal Summer / Canning plain peppers
CANNING PLAIN PEPPERS
Filed Under: Seasonal Summer, Vegetables
Tagged With: Peppers
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Home canned peppers 001
These canning directions concern plain unroasted fresh peppers, blanched and packed in water.
These directions apply to fresh peppers regardless of the colour and they also apply to hot peppers (aka chiles.)
You may can peppers (hot or sweet). You can can them, pickled, or plain.
Pickled peppers can be water-bathed or steam-canned. Unpickled plain ones must be pressure canned as per the directions below.
We also provide directions for roasted, peeled peppers.
Jars of home canned peppers make rice dishes such as this Pepper Rice a no-brainer to make, even on weeknights. Use the pepper broth from the jar as cooking liquid!
Bonus knowledge! Chili is a dish; a chile is a hot pepper!
See also: Dehydrating sweet peppers
Contents hide
1 Quantities of peppers needed
2 The recipe
3 Canning plain peppers
3.1 Ingredients
3.2 Instructions
4 Reference information
5 Recipe notes
6 Recipe source
6.1 Ball directions for canning peppers
6.2 Bernardin directions for canning peppers
7 Cooking with canning
8 Nutrition
9 What size of pepper pieces?
10 Pickle the peppers if you don’t want to pressure can them
QUANTITIES OF PEPPERS NEEDED
Numbers are approximate guidelines.
Allow half a kilo (1 pound) raw whole peppers per half-litre (1 US pint) jar.
THE RECIPE
Jar size choices: Quarter-litre (½ US pint) or half-litre (1 US pint)
Processing method: Pressure canning only
Yield: varies
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Quarter or half-litres (pints or half-pints) 35 minutes
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