Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Canning > Canning Specifics
Canning Peppers
Hot or sweet, including chiles, jalapeno, and pimiento
Quantity: An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25
pounds and yields 20 to 30 pints--an average of 1 pound per pint.
Quality: Select firm yellow, green, or red peppers. Do not use soft or diseased peppers.
Procedure: Select your favorite pepper(s). Caution: If you choose hot
peppers, wear plastic gloves while handling them or wash hands thoroughly with soap and water before
touching
your face. Small peppers may be left whole. Large peppers may be quartered. Remove cores and
seeds. Slash two or four slits in each pepper, and either blanch in boiling water or blister
using one of the following methods:
Oven or broiler method: Place peppers in a hot oven (400° F) or broiler for 6-8
minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place
peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers
easier. After several minutes, peel each pepper. Flatten whole peppers. Add 1/2 teaspoon
of salt to each pint jar, if desired. Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch
headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method
of canning used.
| Table 1. Recommended process time for Peppers in a dial-gauge
pressure canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
| Process Time
| 0 - 2,000 ft
| 2,001 - 4,000 ft
| 4,001 - 6,000 ft
| 6,001 - 8,000 ft
|
| Hot |
Half-pints or Pints |
35 min |
11 lb |
12 lb |
13 lb |
14 lb |
| Table 2. Recommended process time for Peppers in a weighted-gauge
pressure canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
| Process Time
| 0 - 1,000 ft
| Above 1,000 ft
|
| Hot |
Half-pints or Pints |
35 min |
10 lb |
15 lb |
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
