Canning Peppers: How To Preserve Peppers

My favorite gifts to give are canned goods. So, once my garden starts taking off I like to begin some of my canning. I get asked frequently for my canned pepper recipe each year – Enjoy!

I have harvested my first round of peppers (mostly different types of jalapeños) and it is time to preserve them for later.  The heat level of the peppers can be adjusted based on the type of pepper planted however, mine all go together in jars.  My family can handle the heat. I do put a mixture of red and green peppers together as it makes a pretty combination especially for Christmas gifts.

• 2 quarts of sliced peppers
• 1 onion, cut into chunks (optional)
• 4 cups vinegar
• 2 tablespoons of pickling salt
• Garlic cloves
• Sliced carrots

Prepare Your Jars

Get the water going in your water bath canner. This can be a large pot deep enough for water to cover the jars when you are ready to lower them into the water bath.  You want the water near boiling when you put the jars in.

Put the lids and rings in a pan of near boiling water and reduce heat to low until ready for use. You do not want this water to boil as it could damage the lids seal.

Have jars clean, hot, and ready to pack.

Add Your Peppers

Wash and slice the peppers.  Pack the peppers into hot sterilized pint jars.  Wear gloves during the cutting process and packing process if desired.

Add a clove of garlic to each jar.  (I also put a couple sliced carrots in each jar for color.)

Add Your Liquid

Bring the vinegar and salt to a boil. Have this going so when you are done packing the jars you are ready to pour into the hot sterilized jars filled with the peppers. Make sure the salt is dissolved.

Pour the vinegar liquid over the peppers. Leave ½ inch of head space to the top of the jar.  Wipe any liquid on the edges with a paper towel.

Seal

Add the lids and rings.

Process in a water bath for 15 minutes once the water is boiling.  The water should cover the top of the jar by at least 1 inch.

Remove the jars from the water bath and set them on a wire rack or counter overnight.  If you hear pops or pings then you know they are sealing. You can tell if they sealed when they are cool.  If you can press the lid down they did not seal. Put any unsealed jars in the refrigerator and eat them first.

Extra Tips

I wash my jars in the dishwasher about 1 hour before I start prepping for canning.  By the time I have completed setting up my work space the jars are in the washer on the heat drying cycle and ready for filling.  I pull them out of the washer as I am fill them.

When canning it is important to have your space all ready with the necessary items organized and ready.  It makes the process much smoother.

To fully enjoy these peppers, they should be allowed to sit for about 4 weeks before opening.

So are you canning anything this fall?  It is simple and you can do it!

Learn more about water bath canning here.