It’s been a few weeks since we have used the canning equipment on this blog. I think the last time was when we were canning fresh whole figs or was it when we were canning cowboy candy? It doesn’t matter really, because today I will shall be taking a look at this canning green chili peppers recipe.
You can never have enough canning recipes at your disposal. For this one, you are going to need to dust off your pressure canner. It is up to you to decide on whether you want to can them diced or whole, I prefer to have mine diced. It makes it easier to use them whenever I need to. The recipe below will yield around 12 half pints, which is more than enough for us for a while.
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Here’s What You’ll Need:
- green chili peppers
- pressure canner
- canning utensils
- large pot
- canning salt (optional)
- kitchen towel
- glass bowl
Wash and sterilize your jars as well as the lids, so that they are ready for the canning process. Next get the water boiling in the large pot and then prep the chile peppers. They must be rinsed, grilled or broiled to separate the skins from the flesh. Finally they must be steamed in a covered glass bowl. After leaving them to cool, you can begin dicing them. Just make sure you keep have some gloves on.
The peppers are then raw packed into the jars with an inch of headspace left. Canning salt is optional. Add the hot water from the pot, remove any air bubbles then wipe the rims before screwing on the lids. Process the jars in your pressure canner and then leave them out overnight on the kitchen table or counter to seal. Store in a cool dry place for up to a year.
You can follow step by step instructions on the Grow A Good Life blog, here…
You can watch the video below on Canning Green Chilli Peppers…
You can watch the video below on Canning Hatch Green Chilies…
