In only a few steps, you'll be able to can any variety of peppers -- from sweet to hot -- and you can be sure that you have a delicious supply all year long.
You will need
- 1 lb. peppers
- u00bd tsp. canning salt
- Baking sheet
- Damp cloth
- pint-sized canning jar with a sterilized lid
- Pressure canner
- Plastic gloves (optional)
Step 1 Wash and cut peppers Wash the peppers and cut large ones into quarters, leaving small peppers whole.
Wear plastic gloves if you are handling hot peppers.
Step 2 Remove cores and seeds Remove stems, cores, and seeds from the peppers. Then cut two to four small slits into each pepper.
Step 3 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.
Step 4 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.
Step 5 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.
Omit the salt if you are watching your sodium intake.
Step 6 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.
Step 7 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.
Reprocess the batch of peppers if the lid isn’t properly sealed. Start with a new jar and lid, and return the jar to the pressure canner.
Step 8 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.
The Scoville scale is a measurement of how hot a pepper is. The method of testing and the scale were developed in 1912 by Wilbur L. Scoville, a pharmacist.