How to Make Your Own Home Canned Peppers (easy, complete directions with photos, ingredients and costs

You think making and canning your own peppers is difficult or expensive? Not at all! The only trick is, you really do need a pressure canner. So, here’s how to can peppers! The directions are complete with instructions in easy steps and completely illustrated. In the winter when you open a jar, the peppers will taste MUCH better than any store-bought canned peppers.
You DO need a pressure canner! If you don’t have one, you can still make pickled peppers – see this page. Every university food science department and the government will tell you that it just is not safe to use the water bath bath method; it takes the higher temperatures of the pressure canner to kill the botulism bacteria. BUT, with a pressure canner it’s easy. And although a pressure canner costs $100 to $200 (see this page for pressure canners models, makes and prices), they last a lifetime, and your children and grandchildren may be using it. You can also find free information from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here!
Prepared this way, the jars have a shelf life of about 12 months, and aside from storing in a cool, dark place, require no special attention.
Directions for Making Canned Peppers

Ingredients

Peppers (see step 1)
and Equipment

Peppers (see step 1)
Jar grabber (to pick up the hot jars)
Jar funnel ($2 at mall kitchen stores and local “big box” stores, but it’s usually cheaper online from our affiliates)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Kroger, other grocery stores and some “big box” stores carry them – about $8 per dozen quart jars including the lids and rings)
Salt (optional – I don’t use any)
One 6 – 8 quart pot or saucepan
1 Pressure Canner (a large pressure pot with a lifting rack to sanitize the jars after filling (about $75 to $200 at mall kitchen stores and “big box” stores, but it is cheaper online; see this page for more information). For low acid foods (most vegetables, you can’t use an open water bath canner, it has to be a pressure canner to get the high temperatures to kill the bacteria. If you plan on canning every year, they’re worth the investment.
Recipe and Directions

Step 1 – Selecting the peppers

The most important step! You need peppers that are FRESH and crisp. Limp, old peppers will make nasty tasting canned peppers. Guests will probably throw them at you.. Select filled but tender, firm, crisp peppers. Remove and discard any soft, diseased, spotted and rusty pods. Select small peppers, preferably 1 inch to 1 and ¼-inch in diameter. Larger peppers are often too fibrous and tough.
Hot pepper caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Hot peppers can burn your eyes and skin – ever heard of pepper spray?
How many peppers and where to get them

You can grow your own, pick your own, or buy them at the grocery store. An average of 9 pounds is needed per canner load of 9 pints jars. A bushel of peppers weighs 25 pounds and yields 20 to 30 pints canned; an average of 1 pound per pint
Step 2 – Prepare the jars and pressure canner

Wash the jars and lids

This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a “sanitize” cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic “lid lifter wand” (available from target, other big box stores, and often grocery stores; and available online – see this page) to pull them out.
Get a large pot of water boiling

We will use this water to pour over the peppers and fill each jar with liquid, after we’ve packed them full of peppers. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.
Get the pressure canner heating up

Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.
Step 3 -Wash the peppers!

I’m sure you can figure out how to rinse the peppers in plain cold or lukewarm water.

Step 4 – Cut up the peppers, remove seeds

Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper

Step 5 – Blister the peppers

Peppers have a skin that turns REALLY tough when you can the peppers, so you’ve got to remove the skin before canning. Fortunately, there is an easy trick to remove the skins. It’s called “blistering”. Just heat up a fry pan to medium hot, and lay the peppers in there skin side down. In just a few minutes, the skin will start bubble up and darken – that’s blistering – once cooled, the skin peels off easily by hand.
You may can them without removing the skin if you don’t mind the skins on; See this page for that recipe.
Here are some other methods for how to blister peppers:

Oven or broiler method: Place peppers in a hot oven or broiler set at 400º to 450ºF (205º to 232ºC) for 6 to 8 minutes; using tongs carefully turn pepper often until skin blisters evenly on all sides.
Stove top method: Place peppers on wire mesh over a hot electric or gas burner; using tongs carefully turn peppers frequently, exposing all surfaces to the heat source until skin blisters evenly on all sides.
Outdoor grill method: Place peppers on a charcoal or gas grill about 5 to 6 inches above glowing coals; using tongs carefully turn peppers frequently (skin side down if they are cut up), exposing all surfaces to the heat source until skin blisters evenly on all sides.
Microwave oven method: Place peppers in a microwave
safe dish; cover with secure air-tight lid to allow
for steam build up. Place container on rotating plate in
the center of the oven, then microwave for 7 to 8 minutes
depending the oven wattage and power level (settings
may vary depending on microwave oven used). The blistering is not visible with this method. However, the skin will have a tougher, more brittle texture compared to the raw pepper. Allow steam to fully develop in the covered container for 1to 2 minutes after microwave cooking. Caution: The hot steam will be released from container when the lid is opened – don’t get burned!
Peeling the Peppers

Allow the peppers to cool by placing them in a pan and cover with a damp cloth. This will make peeling the peppers easier. Then pull the blistered skin off the rest of the pepper with a gentle tug and an occasional rinse with water. In areas of the pepper where the blistering was not complete, just scrape the skin off with a knife or vegetable peeler.
Step 6 – Pack the jars and pour boiling water into each packed jar

Fill jars, leaving 1-inch of headspace. Flatten whole peppers. You may add 1/2 teaspoon of salt to each pint jar, if desired for taste (it is not a preservative). Fill jars loosely with peppers. Be sure to leave 1 inch of space at the TOP of the jar. That is called “headspace” and is needed for expansion during heading. Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. The peppers should be covered and there should still be 1 inch of airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else – children should be kept back during this step!)
Step 7 – Put the lids and rings on

Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just “snug”).

Step 8 – Put the jars in the canner and the lid on the canner (but still vented)

Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, out on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner).

Step 9 – Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.
Step 10 – Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds.

Step 11 – Process for 35 minutes

If you have a dial-type pressure canner like I do, once the gauge hits 11 pounds, start your timer going – for 35 minutes. Adjust the heat, as needed, to maintain 11 pounds of pressure.
Note: the charts at right will help you determine the right processing time and pressure, if you have a different type of canner, or are above sea level.
It is important to learn how to operate your pressure canner by reading the owner’s manual that came with your particular canner. If you can not find your owner’s manual, you can obtain find one online: Here is where to find some common manufacturer’s manuals:
Presto canner manuals
or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. Click here for more information about pressure canners and a variety of models you can order.
Recommended process time for peppers in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Half-pints or Pints 35 min 11 lb 12 lb 13 lb 14 lb

Recommended process time for peppers in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Half-pints or Pints 35 min 10 lb 15 lb
Step 12 – Turn off the heat and let it cool down

When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner. Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the “click” sound of the safety release vents opening, as well as but the gauge. Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!
Step 13 – Remove the jars

Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place (usually takes overnight), here they won’t be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don’t rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that’s a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it’s usually ok. You’re done!

Other Equipment:

From left to right:
Jar lifting tongs
helpful to pick up hot jars
Lid lifter
– to remove lids from the pot
of hot water
Lid
– disposable – you may only
use them once
Ring
– holds the lids on the jar until after
the jars cool – then you don’t need them
Canning jar funnel
– to fill the jars
Q. Is it safe to can peppers in a traditional water bath (rather than a pressure canner)? If so how long do you do process them?
A. The answer, quite simply is no. (note – pickled peppers are a different question with a different answer) Quoting from the Ohio State University Extension’s Fact Sheet:
“Pressure canning is the only safe method for home canning (low acid) vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.
Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.
Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.
And Clemson University provides these questions and answers:
Can fruits and vegetables be canned without heating if aspirin is used? No. Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products. Adequate heat treatment is the only safe procedure.
Is it safe to can peppers in a boiling water bath if vinegar is used? No. You may NOT change key aspects of an approved recipe like the processing time, nor the type of canner. Each recipe is tested independently and individually. Recommended processing methods must be used to assure safety. Recommended processing times cannot be shortened if vinegar is used in canning fresh vegetables.
Salt and sugar are not preservatives for vegetables: they are added to stabilize and improve flavor, but will not prevent spoilage.
Salicylic acid is also NOT a preservative. The University of Illinois reports:
Using Aspirin for Canning

Several years ago, a recipe circulated using aspirin to acidify tomatoes and peppers for canning. Aspirin is not recommended for canning. While it contains salicylic acid, it does not sufficiently acidify tomatoes or peppers for safe hot water bath canning. Green peppers are low acid foods and may only be processed safely in a pressure canner. Lemon juice or vinegar is recommended to acidify tomato products for safe water bath processing.
Think of it like smoking. We all know someone who smoke their entire life and lived to be 90. But the cemeteries are filled with the vast majority who didn’t. You’ll hear people say “my grandmother did it that way for 20 years”. But of course, the people who died from food poisoning aren’t around and often didn’t have descendants to tell their tale…
Pressure canners!

If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canner. These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.
There are several manufacturers of pressure canners. The two leading ones are Presto and All American (Wisconsin Aluminum). They are more expensive than water bath canners, but extremely well built – I bought mine in 1988 and it still looks and works like new!

With a pressure canner it’s easy. And although a pressure canner costs $100 to $200 (see this page for pressure canners models, makes and prices), they last a lifetime, and your children and grandchildren may be using it. Mine is 20 years old and will last my lifetime! You can also find free information from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here!

Pressure canners!

If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canners. These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.
There are several manufacturers of pressure canners. The two leading ones are Presto and All American (Wisconsin Aluminum). They are more expensive than water bath canners, but extremely well built – I bought mine in 1988 and it still looks and works like new!
With a pressure canner it’s easy. And although a pressure canner costs $100 to $200 (see this page for pressure canners models, makes and prices), they last a lifetime, and your children and grandchildren may be using it. Mine is 20 years old and will last my lifetime! You can also find free information from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here!

Presto 01781 23-Quart Pressure Cooker/Canner

Amazon usually has this (through the links at left) for about $79. (which is a GREAT price for a pressure canner). Click on the links at left for more info and current pricing.
Features:
17 by 15-1/2 inches; 12-year warranty
Heavy-duty 23-quart aluminum pressure canner and cooker
Comfortably ergonomic, stay-cool black plastic handles
Strong-lock lid with pressure regulator, dial gauge, and overpressure plug
Comes with canning rack to protect jars during canning

Shown at left is the Presto 23 quart pressure canner. Features below and click here for more information or to purchase from Target.
Features:
The easy-to-read dial gauge automatically registers a complete range of processing pressures
Includes cooking/canning rack and complete instruction/recipe book and has a 22-quart liquid capacity
Aluminum construction
Holds seven 1-quart Mason jars

All American Pressure Canner and Cookers – In 3 sizes

Features:

Exclusive “metal-to-metal” sealing system
Automatic overpressure release and easy-to-read geared steam guage
Professional quality, extra heavy duty cast aluminum
The smallest size holds 19 pint jars and 7 quart jars; the largest holds 32 pint jars or 19 quart jars
One-year warranty

5-Piece Canning Accessories Kit

Comes with canning rack, jar wrench, jar lifter, lid lifter, funnel, ladle, bubble freer, and cookbook
Designed for use with 10-quart Fagor pressure cookers
Stainless-steel funnel and ladle are durable and attractive
Bilingual cookbook (English and Spanish) includes more than 100 pages
Availability: Usually ships within 24 hours

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!
Get them all here at the best prices on the internet!

This page was updated on : 07/19/2013

Don’t forget the Ball Blue Book!
Home Canning Kits

Features:

* All the tools you need for hot waterbath canning – in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection.
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer. It’s much cheaper than buying the items separately. You’ll never need anything else except jars & lids (and the jars are reusable)! There is also s simple kit with just the canner and rack, and a pressure canner, if your want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!

Average Customer Review:
Usually ships in 1-2 business days

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!
Get them all here at the best prices on the internet!

Picking Tips

[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields – how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties – which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]

Illustrated Canning, Freezing, Jam Instructions and Recipes

[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs – Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]