If you are canning peppers remember they will not hold their crunch or texture. There is just no way that I know of around the soft results. However they are great for adding to many meals that benefit from the flavor addition even if they don't keep thier crunch.
Do you use spicy peppers as an ingredient in many meals?
Start canning peppers in pints or 1/2 pints and have a ready supply on hand.
You may already know this, but it bears repeating. If you are canning peppers that are spicy, wear plastic gloves while handling them or wash your hands thoroughly with soap and water before touching your face.
Personally, I don't skip the gloves. Once I was canning salsa. I only
had a few peppers to chop, so I figured I'd just wash my hands right
after working with them. Big mistake. My hands burned all night long.
I used lotion, I washed over and over, I soaked my hands in milk and I even rubbed some of my aloe plant all over them. I ended up keeping my hands wrapped in a cold damp rag all evening. The cold rag worked best.
The burning was gone by morning and it didn't do any damage but it was definitely an uncomfortable evening. Maybe my peppers were especially hot, I don't know. I still won't repeat that mistake. I hope you won't either!
If you are not familiar with how to use a pressure canner this pressure canning page has more detailed information and step by step instructions.
Gather your canning supplies
You can leave the peppers whole, or if you have larger peppers, you can quarter or halve them.
Remove cores and seeds. I do this by cutting off the top and then pulling out the centers with my hands (don't forget the gloves). Hot pepper seeds hold a lot of heat. If you really like hot, experiment and can a few with the seeds. Remember though, tastes will become stronger as they are canned.
Many hot peppers will have a thick skin that will get tough if you leave them on. This depends on the type of pepper you have.
If you are canning peppers with a thick skin and you want to remove the skin. Cut 3-4 slits through the skin of each pepper. Place peppers on a cookie sheet and roast in a hot oven (400 degrees F) or under the broiler for 6-8 minutes, turning to roast all sides. When you see the skins blister, they are done. Place peppers in a pan and cover with a damp cloth to cool. This keeps them moist and easier to peel.
When cool enough to handle, peel each pepper. Flatten whole peppers. Cut down one side and open up the pepper. You may also chop peppers or cut into rings.
Add ½ teaspoon of salt to each pint jar, if desired. Fill jars loosely with peppers and add boiling water, leaving 1-inch head space.
Wipe the rims clean, remove any air bubbles and place your lids.
Process according to pressure canning instructions.
Process pints or 1/2 pints 35 minutes.
Be sure to adjust the pressure in your canner according to your altitude. For more information see this altitude adjustments page.
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|