How To Can Hot Peppers

Instructions

• Select tender, fresh and blemish free hot peppers, as old and limp hot peppers may not get soaked in oil and may even begin to smell bad after canning. You can choose four pounds of yellow or green hot peppers for canning. Use only granulated and pure non-iodized salt and high grade vinegar with five percent acidity. The oil used for frying the hot peppers should be fresh vegetable oil.
• Cut the large hot peppers and remove their core and seeds. Large ones can be either halved or quartered, while the small ones may be kept as such.
• Now hot peppers should be blistered, which is a process of frying the hot peppers in oil. This helps to loosen the skin of the hot pepper. Once the skin becomes tender and brown, turn off the flame and cover the hot peppers with a damp cloth. This helps peel off the skin easily.
• Get a sauce pan and add five cups of vinegar, one cup water, one or two garlic cloves, one and a half tablespoon salt and one tablespoon sugar if preferred. Boil the entire mixture for ten minutes. Once the mixture is boiled, remove the garlic cloves, as keeping garlic cloves in the liquid may leads to botulism.
• Transfer the peeled hot pepper into a jar and pour vinegar mixture over the hot pepper. While filling the jar, leave some heading space on top of the jar, in order to provide space for the packaged contents to expand during climate change.
• After this, close the jar tightly with lids and boil the prepared jars either in food canner or in boiling water for about ten to twenty minutes, depending on the size of the jar. Usually a half pint jar requires ten minutes boiling and a one pint jar requires twenty minutes.
• Your canned hot peppers are now ready and can be stored in a dark cool place safely for about twelve months.