These canning directions concern roasted peppers, packed in water.
These directions apply to peppers regardless of the colour and they also apply to chiles.
You can can peppers (hot or sweet). You can can them, pickled or plain.
Pickled peppers can be water-bathed or steam-canned. Unpickled plain ones such as these must be pressure canned.
This approach requires peeling the peppers.
We also provide directions for plain unroasted and unpeeled peppers.
Quantities of peppers needed
Numbers are approximate guidelines.
Allow 1/2 kg (1 pound) raw whole peppers per 1/2 litre (1 US pint) jar.
Jar size choices: 1/4 litre (1/2 US pint) or 1/2 litre (1 US pint)
Processing method: Pressure canning only
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
Serving size: 250 g
Fat: .8 g
- Wash peppers.
- Remove cores and seeds.
- Slash 2 to 4 slits in each pepper.
- Roast peppers using method of your choice.
- Cut into quarters; small ones may be left whole.
- Pack into ¼ litre (1/2 US pint) or ½ litre (1 US pint) jars.
- Leave 3 cm (1 inch) headspace.
- Optional: a pinch of salt or non-bitter, non-clouding salt sub 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.
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/4 litre (1/2 US pint)||35 mins||10 lbs||15 lb|
|1/2 litre (1 US pint)||35 mins||10 lbs||15 lb|
How to roast the peppers
You may roast the peppers in any way you feel that you will have the most success with. It won’t affect the canning process or safety.
If you haven’t roasted peppers before, the Presto Guide gives perhaps the most succinct directions:
Cut two or four slits in each pepper, and blister using one of the following methods:
- Oven or broiler method: Place chile peppers in a 200 C (400°F) oven or broiler for 6 to 8 minutes until skins blister;
- Range-top method: Cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until skins blister.1
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
- Do not do larger jars.
- If you are doing hot peppers, it is one thing as a cook to brave prepping one or two peppers with bare hands; it is a different thing altogether to prepare them in industrial quantities. Wear gloves, or your hands will go dry and burn for hours on end, even with mild Jalapeno peppers. (Sweet peppers should be fine.)
United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Pickled peppers.
Presto Pressure Canner and Cooker, 23 quart model, #72-719F. 2014. Pickled peppers.
Serving size: 250 g, drained (about one half of a 1/2 litre / US pint jar, if 500 g went into the jar.)
- 78 calories, 10 mg sodium
- Weight Watchers PointsPlus®: 0 points (peppers are free on Weight Watchers).
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
What size of pepper pieces?
New Mexico says, “Chiles can be cut in pieces or left whole. Pack chiles loosely and add boiling water.”2
Both Ball and Bernardin want peppers quartered, too.
What’s clear is no one wants you dicing them, or mincing them, etc.
Why roast and peel?
The University of California Coooperative Extension says, the roasting and peeling are for tough-skinned peppers:
Tough-skinned peppers. Peel peppers by first heating them….. Other peppers: remove stems, cores, and seeds; blanch 3 minutes.”4
Consequently, how you want to prep peppers depends on if you want the roasted taste and if you have the patience to successfully peel them. If you don’t care enough about the roasted pepper taste to go to the extra work of peeling them, then follow the plain unroasted directions.
Pickle the peppers if you don’t want to pressure can them
You cannot water bath or steam can plain roasted peppers packed in water. For water bath or steam canning, they must be pickled to be safe from nasties. Use a tested recipe for pickled peppers such as this one for Pickled Roasted Peppers from Ball.
Harris, Linda. Peppers: Safe methods to store, preserve and enjoy. University of California Coooperative Extension. Publication 8004. 1998. Page 4. Accessed May 2015. ↩