Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Hot or sweet peppers canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Half-pint or pint |
| Headspace | 1 inch |
| Quantity | About 9 lb per 9 pints |
Safety boundary: Wear gloves for hot peppers, peel as directed, use no jars larger than pints, and pressure-can.
Processing details
Method: Pressure
Hot pack peeled peppers in half-pint or pint jars with 1 inch headspace and pressure-process for 35 minutes using the tested gauge and altitude schedule below.
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Hot or sweet peppers timeline
- Prepare: Wear gloves for hot peppers; core, seed, slit, blister or blanch, and peel.
- Pack: Flatten small peppers or quarter large peppers, pack loosely, and add boiling water.
- Process: Leave 1 inch headspace and pressure-can for the tested jar-size, gauge, and altitude schedule.
Equipment for hot or sweet peppers
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Half-pint or pint Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover - Food-safe gloves for handling hot peppers
Visual method guide
- Wear gloves, remove cores and seeds, and slit each pepper.
- Blister or blanch and remove skins.
- Flatten small peppers or quarter large ones; pack loosely with boiling water.
- Fill jars as directed, maintain 1 inch headspace, and process under pressure.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Wear gloves when handling hot peppers, remove skins as directed, use no jars larger than pints, and use a pressure canner.
What is hot or sweet peppers?
This tested NCHFP method pressure cans peeled hot or sweet peppers in water.
Before you begin
- Wear plastic or rubber gloves when handling hot peppers.
- Use half-pint or pint jars only.
- Salt is optional.
Altitude-adjusted pressure schedule
| Jar | 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 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Half-pints or pints | 35 min | 10 psi | 15 psi |
Peppers — Hot or Sweet — NCHFP
Ingredients
- 9 lb hot or sweet peppers average for 9 pints
- 1/2 tsp salt optional per pint
- fresh boiled water for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 9 Canning jars Half-pints or pints.
- 9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wear gloves for hot peppers. Remove cores and seeds; slit peppers. Blanch or blister skins, cool under damp cloth, peel, and flatten whole peppers.
- Pack loosely and cover with fresh boiled water, leaving 1-inch headspace. Add optional salt.
- Pressure process half-pints or pints 35 minutes.
- Dial 11/12/13/14 psi by altitude bands; weighted 10 psi through 1,000 ft, 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve hot or sweet peppers
Drain and use in sandwiches, eggs, pizzas, casseroles, sauces, and cooked dishes.
Hot or sweet peppers questions
Must the peppers be peeled?
Yes. Follow the source’s blistering or blanching and peeling directions.
Is salt required?
No. The listed salt is optional for flavor.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
Plain canned peppers versus pickled peppers
Plain peppers are low-acid and pressure-canned. Pickled peppers use a tested vinegar formula and a different process.
Hot or sweet peppers troubleshooting
Why are the peppers tough?
Blister or blanch thoroughly and remove the skins before packing.
What if pressure drops below the required level?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Peppers”. Official NCHFP/USDA pressure-canning process.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
How much of the main ingredient should I grow?
8–18 lb of Peppers per person per year
The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.