Home canned diced green chile peppers are handy to have available to add to your favorite chilies and Mexican inspired meals.
Wash your jars and lids in warm, soapy water and rinse thoroughly.
Place the jar rack into the pressure canner, set the clean jars in the canner, add water to the jars, and fill the canner to around 3-inches. Turn the heat to high and boil jars for 10 minutes to sterilize. Keep the jars warm until ready to use.
Add lids to a small pot over low heat to soften the seal.
Fill a large pot with fresh, clean water and bring to a boil.
Rinse your chile peppers with plain water and place on a kitchen towel to air dry.
Blister the skins of your peppers by grilling or broiling until the skins crack and separate from the flesh. Remove the peppers from the heat and place in a covered glass bowl to steam. See How to Roast and Peel Peppers for step by step tutorial.
When the peppers are cool enough to handle, put on your gloves and remove the skins, stems, seeds, and membrane. Chiles can be cut in pieces or left whole. Cut into 1/4-inch pieces for diced green chile peppers.
Spread a kitchen towel on your counter. Use the jar lifter to remove the warm jars from the canner and line up on the towel.
Use your canning funnel and raw pack the diced chile peppers loosely into the jars. Leave a 1-inch headspace. If you are using canning salt, add 1/4 teaspoon per pint jar.
Ladle hot water over the chile peppers and fill the jar maintaining the 1-inch headspace. Run your bubble popper through the jar to remove air bubbles, and wipe the rim of the jar. Use your magnetic lid lifter to lift lids out of the warm water, center lid on jar, and screw on band until it is fingertip tight.
Use your jar lifter to place the jars back into the pressure canner. Once all the jars are in the canner, adjust the water level per your pressure canner’s instructions, 3-inches for most canners. If adding water, use the hot water from your large pot.
Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil.
Allow the pressure canner to vent for 10 minutes, and then place weight on the vent.
Once the pressure reaches 10 pounds, process for 35 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude if necessary.
When processing time is complete, turn off the heat and let the pressure canner cool down naturally (approximately 1 hour).
Once the pressure canner has cooled, spread a kitchen towel on the counter, unlock cover, and remove it by tilting lid away from you so that steam does not burn your face. Allow a few minutes for the jars to adjust to the change in pressure.
Use your jar lifter to remove the jars from canner and place them on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of each lid. The lid should not pop up. If the lid flexes up and down when center is pressed, it did not seal. Refrigerate jar and use it within a few days.
Remove the screw on bands and wash the jars. Label and date the jars, and store in a cool, dark place. Use within 12 months. Yields 12 half-pints.