Peppers — Hot or Sweet — NCHFP
Tested NCHFP pressure-canning directions for hot or sweet peppers.
Ingredients
Peppers
- 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.
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Recipe Notes
Hot-pepper handling can irritate skin and eyes. Plain peppers are low acid and require pressure canning.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/peppers/Peppers-NationalCenterforHomeFoodPreservation