So I was looking at my bell peppers in the garden today, and I realized that this year we may have planted more bell peppers, that we need. I have decided to get a head start on the harvesting season and figure out how to can bell peppers, before they are ready to be picked from the garden.

You are going to be using the pressure canner for canning your bell peppers. What can you use your canned bell peppers for? Well, they can go into your pastas, salads, pizza toppings or even your sauces. They can probably be used for almost anything you need fresh peppers.

Here’s What You’ll Need:

• fresh bell peppers
• brown paper bag
• pint canning jars
• pressure canner
• large bowl
• plastic wrap
• large pot
• water
• roasting pan
• olive oil
• knife
• kitchen towel
• canning salt (optional)

The peppers have to be prepared for canning by baking them in an oven at 400 degrees F for up to 8 minutes. Just clean them, place them on a roasting pan and lightly rub them with olive oil. When you see the skin blister, remove them and place in the paper bag to allow them to cool down for at least 20 minutes.

When cool, the skins will easily fall off. Remove the skins, stems as well as the seeds. Stuff your peppers into the warm pint jars, and fill with boiling water up to an inch below the rim. Screw on the lids and process in your pressure canner for 35 minutes at 10lbs of pressure. Remove from the canner and allow to cool down, on a kitchen towel on the kitchen counter.

You can follow step by step instructions on The Homestead Hippy blog, here…

How To Can Bell Peppers

You can also watch the video below on how to can peppers…

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