Michigan State University Extension
Preserving Food Safely - 01600704
10/13/97

### CANNING PEPPERS

        Hot or sweet, including chilies, jalapeno, and pimento

        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 degrees Fahrenheit) 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.

        Be careful, do not remove hot peppers or wire mesh

        without hot pads.

    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 hot  pint  jar, if desired.

    Fill
     hot  jars  loosely  with  peppers  and cooking liquid,

    leaving
    1-inch headspace.  Adjust lids and process.

             RECOMMENDED PROCESS TIMES FOR PEPPERS IN A

                   DIAL-GAUGE PRESSURE CANNER

                        Canner Pressure (PSI) at Altitudes of

    Style

    of
       Jar    Process  0-        2001-     4001-     6001-

    Pack
     Size   Time     2000 ft.  4000 ft.  6000 ft.  8000 ft.

    Hot
      Half

         Pints  35 min.  11 lb.    12 lb.    13 lb.    14 lb.

    Hot
      Pints  35       11        12        13        14

             RECOMMENDED PROCESS TIMES FOR PEPPERS IN A

                  WEIGHTED-GAUGE PRESSURE CANNER

                       Canner Pressure (PSI) at Altitudes of

    Style

    of
          Jar        Process        0-             Above

    Pack
        Size       Time           1000 ft.       1000 ft.

    Hot
         Half

            Pints      35 min.        10 lb.         15 lb.

    Hot
         Pints      35             10             15

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