Up next in Canning, Pickling, & Preserving (6 videos)
Savor summer's bounty in the dead of winter by learning how to can, pickle, and preserve food with this Howcast video series.
You Will Need
- 1 lb. peppers
- ½ tsp. canning salt
- Baking sheet
- Damp cloth
- Sterilized, pint-sized canning jar with a sterilized lid
- Pressure canner
- Plastic gloves (optional)
Wash and cut peppers
Wash the peppers and cut large ones into quarters, leaving small peppers whole.
Remove cores and seeds
Remove stems, cores, and seeds from the peppers. Then cut two to four small slits into each pepper.
Bake at 400 degrees for 6-8 minutes
Preheat an oven to 400 degrees. Place your peppers on a baking sheet and bake for 6 to 8 minutes, or until the skins start to blister.
Allow to cool; peel each pepper
Remove the peppers from the oven, cover them with a damp cloth, and allow them to cool. When they can be handled, peel the skin from each pepper and flatten any whole peppers.
Add salt, peppers, and water to a jar
Add the canning salt to a jar, fill the jar loosely with peppers, and cover them with boiling water. Leave 1 inch between the water and the top of the jar. Then cover the jar with a lid and secure the lid with a screw band.
Process for 35 minutes in a pressure canner
Place the jar in a pressure canner prepared according to the manufacturer's instructions. Process for 35 minutes at 10 PSI for a weighted canner and 11 PSI for a dial gauge.
Remove jar, cool, and check the seal of the lid
Remove the jar from the canner and allow it to cool. Check the seal by pressing down on the center of the lid. A properly sealed lid won't move.
Wash, dry, label, and store jar
Wash, dry, and label the jar, and store it in a cool, dry place. When properly stored, canned peppers should last for up to a year.