Preparing and Canning Pickled Vegetables
Pickled Hot Peppers
Hungarian, Banana, Chile, Jalapeno
- 4 lbs hot long red, green, or yellow peppers
- 3 lbs sweet red and green peppers, mixed
- 5 cups vinegar (5%)
- 1 cup water
- 4 tsp canning or pickling salt
- 2 tbsp sugar
- 2 cloves garlic
Yield: About 9 pints
Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and
water before touching your face.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter
large peppers. Blanch in boiling water or blister in order to peel. Peppers may be blistered
using one of the following methods: Oven or broiler method: Place peppers in a hot oven
(400ºF) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner,
or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Cool
and peel off skin. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine
and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution
over peppers, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickled Hot Peppers in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or Pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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