Canning Green Chile Peppers
Whether you have a bumper crop from your garden or decided to buy in bulk, roasting and canning chiles is a great way to preserve them. Learn how to can green chile peppers with this easy recipe.
Servings: 48 servings
Calories: 5kcal
Ingredients
- 12 pounds Anaheim or chile peppers of choice
- canning salt (optional)
Instructions
Prepare the Canning Equipment:
- Wash the jars, lids, bands, and canning tools in hot soapy water and rinse thoroughly. Set the lids and bands aside until you are ready to use them.
- Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
- Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them.
- Fill a large pot with fresh, clean water and bring to a boil.
Prepare the Peppers:
- Rinse the peppers well with plain water. Make a small slit in the side of each pepper to allow steam to escape.
- For tough skinned peppers: Char the skins by placing the on a hot grill or under a 400˚F broiler until the skins crack and separate from the flesh, about 8 minutes. Once evenly charred, place in a covered glass bowl to steam. Remove the skins, stems, cores, and seeds. Leave whole, cut into quarters, or dice into 1 inch pieces.
- For thin-skinned chiles: Blanch in boiling water for 3 minutes, or roast in a 400˚F oven for 8 minutes to pre cook. Remove the stems, cores, and seeds. Leave small peppers whole, or cut into smaller 1-inch pieces.
Can the Peppers:
- Spread a kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Pour out the water, and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
- Use your canning funnel and raw pack the peppers loosely into the jars. If you are using salt, add up to a 1/4 teaspoon per half-pint, and up to a 1/2 teaspoon of salt to each pint jar. Leave a 1-inch headspace.
- Ladle hot water over the peppers and fill the jar leaving a 1-inch headspace.
- Run your bubble popper through to remove air bubbles, add more water to maintain the 1-inch headspace if needed, and wipe the rim. Center a lid on the jar, and screw on the band until it is fingertip tight.
- Use your jar lifter to place the jar back into the pressure canner, and repeat with the remaining jars.
- 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 steam for 10 minutes, then place the pressure regulator on top of the air vent, and watch the pressure rise.
- Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process half-pint and pints for 35 minutes at altitudes of less than 1,000 ft.
- Follow the directions for your pressure canner, regulate the heat as needed to maintain a steady pressure, and adjust altitude if necessary (see chart below).
- When processing time is complete, turn off the heat, and let the pressure canner cool down to 0 pressure on its own. Once the canner is depressurized, let the canner cool additional 10 minutes before removing the lid.
- Spread a kitchen towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.
- Allow another 10 minutes to adjust to the change in pressure. If the jars are still boiling, let them sit in the canner for another 5 minutes, or until the boiling stops.
- Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.
- After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when the center is pressed, it did not seal. Refrigerate the jar and use up within a few days, or transfer to a freezer container and freeze for up to 6 months.
- Remove the screw on bands and wash the jars. Label and date the jars, and store in a cool, dark place (50 to 70 degrees F). Use within 12 to 18 months for the best quality. Yields 6 pint jars of green chiles, or 12 half-pints.
Notes
This is a tested safe canning recipe from the USDA Complete Guide to Home Canning. Changing the recipe may make the product unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. (see chart below)
I am happy to answer questions, but if you need immediate canning help or answers, please contact your local extension office.
Nutrition
Serving: 2tablespoons | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 30mg | Sugar: 1g | Vitamin C: 16.5mg