Canning Peppers

Canning peppers is another favorite canning recipe. Many people who grow jalapeno, bell, or other varieties need to learn how to can peppers so they can enjoy them year round without worrying about needing to eat so many all at once! Whether you want hot or sweet peppers, canning them is a great way to preserve them.

Fortunately, no matter what type of pepper you plan on cooking, they are all done pretty much the same way. The only thing that is very important is that you use a pressure canner for canning them. If you do not already have a pressure canner, you can check out our guide to pressure canners here.

Please note that pepper sizes may affect the amount you need. Some peppers are large, others are small. It will also depend if you plan on canning them whole or slicing them first. Be sure if working with hot peppers that you wear gloves and do not touch your face or eyes, since it can sometimes be quite painful! We recommend canning them in pint sized jars, as most people do not eat a whole quart of peppers that quickly and once they are opened you will need to worry about spoiling.

You Will Need:

9-10 pounds of peppers to can 9 pints
Water
Pressure Canner
Canning Utensils (jar lifter, lid lifter, funnel, etc.)

Step 1: Prepare Your Equipment: It’s always a good idea to have everything you need all set up and ready to go before you start the canning process. Make sure your jars are clean and sterile and you follow the directions for getting your pressure canner ready.

Step 2: Prepare the Peppers: Be sure you choose firm and crisp peppers for the best results. Remove the cores and seeds from the peppers and to remove skins, blister them by placing them on a heavy wire mesh above the stove, allow them to cool, and then peel off the skins.

Step 3: Fill the Jars: Fill the jars with the peeled peppers (you can leave small peppers whole, or cut them into slices if you wish) and pack into the jars leaving about 1 inch of headspace. Place the lids on the jars.

Step 4: Process: Following the directions for your canner is very important, since makes and models will vary on how to use them. This helpful chart below will help you determine how long to process them and what pressure to use depending on your altitude and which type of canner you are using.

Step 5: Allow to Cool: Once your peppers are done processing, you are ready to let them cool in a place for 24 hours where they will be undisturbed. This is a very important step in sealing the jars, so make sure you do it!