Hot or sweet, including chiles, jalapeno, and pimnto

Quantity: An average of 9 pounds is needed per canner load of 9 pints. A
bushel weighs 25 pounds and yields 20 to 30 pints–an average of 1 pound
per pint.

Quality: Select firm yellow, green, or red peppers. Do not use soft or
diseased peppers.

Procedure: Select your favorite pepper(s). Caution: If you choose hot
peppers, wear plastic gloves while handling them or wash hands thoroughly
with soap and water before touching your face. Small peppers may be left
whole. Large peppers may be quartered. Remove cores and seeds. Slash two or
four slits in each pepper, and either blanch in boiling water or blister
using one of the following methods:

Oven or broiler method: Place peppers in a hot oven (400 degrees F) or
broiler for 6-8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire
mesh. Place peppers on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This
will make peeling the peppers easier. After several minutes, peel each
pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each pint jar,
if desired. Fill jars loosely with peppers and add fresh boiled water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used.

Table 1. Recommended process time for Peppers in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35
minutes. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Peppers in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35
minutes. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of