Canning Peppers
Canning peppers for use in your stews, soups and sauces is a good way to preserve the lovely red and green bell peppers you grow in your garden.
Always try to complete the procedures for canning peppers as soon as they are picked from the garden or brought from the market. This will insure keeping the best flavor of the vegetables.
First, wash carefully, then remove the stem and scrape the inside partitions to remove the seeds. When canning peppers you will want to remove the skins. There are two ways to do this. Cooking the peppers in hot water for about 3 minutes will make the skins slip off the peppers. Or the peppers can be heated in a hot oven (450 degrees F.) for 8 to 10 minutes causing the skins to blister and crack. Be sure to watch the peppers and don't let them burn. After blistering the peppers, the skins can be removed with a sharp, thin knife. As soon as skins are removed, quickly chill the peppers in cold water.
For canning peppers you will use the Hot Pack method. The Raw Pack method is not safe and not recommended.
Have your hot sterile jars ready along with your kettle of boiling water. Flatten the peppers and carefully pack in horizontal layers to ½ inch from the top of the jar; then add the boiling water to cover the peppers to ½ inch of the top of the jar. To each pint jar, add ½ t. salt and ½ t. lemon juice (or 1 T. vinegar may be substituted for the lemon juice when canning peppers). To each quart jar, add 1 t. salt and 1 T. lemon juice (2 T. vinegar may be substituted for the lemon juice when canning peppers).
Place lids loosely on the jars and place in the pressure canner. When canning peppers it is very important to process at only five pounds of pressure. Using high pressure while canning peppers will injure texture and flavor.
Pint jars must be processed for 50 minutes; quart jars must be processed for 60 minutes. After canning peppers according to the directions, remove from the canner and complete the sealing of the lids unless you have used the self-sealing types.
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