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