Scan a typical home canner’s shelf, and you’ll see a lot of sweet things like jams, jellies, and pie fillings.
But what happens when you’re craving something spicy?
Learning how to can pickled hot peppers can help.
Shelf-stable pickled hot peppers can add a much-needed kick to dishes like chili and nachos.
Canned peppers are also beautiful, so they might brighten your mood on a dark day.
Your Guide to Picking and Water Bath Canning Hot Peppers
The hardest part of canning pickled peppers is the preparation. (Now that’s a tongue twister.) But every step is easy.
Here’s what you need to know.
Equipment Needed
- Gloves
- Baking sheet
- Paring knife
- Water canner
- Half-pint jars
- Lids
- Rings
- Saucepan
- Lid lifter
- Jar lifter
- Canning funnel
Ingredients
- 2 pounds hot peppers (like jalapenos)
- 1.5 pounds sweet peppers (like bell peppers)
- 2.5 cups white vinegar
- Half cup water
- 2 teaspoons pickling salt
- 1 tablespoon sugar
- 1 clove garlic
Step 1: Select Your Peppers
This recipe calls for two different types of peppers that blend and meld in the canner. You can choose store bought or even better, fresh from your garden.
You’ll need 2 pounds of hot peppers. I used jalapenos for this recipe, as they’re easy to find and relatively inexpensive.
They’re also big enough to handle without them slipping and sliding across the countertop.
You’ll also need 1.5 pounds of sweet red and green peppers. Anything in the sweet pepper or bell pepper family will work here. I focused on yellow and red peppers to make the jars visually interesting.
Step 2: Prep the Area (and Yourself)
Peppers can be harmful, especially if you touch them and then your eyes. The seeds and skins will also go everywhere, and your household dogs and cats could get sick if they eat them.
Use a baby gate to keep unwanted critters away from your floor, and protect your hands with gloves as you work.
Step 3: Wash and Prep Your Peppers
Clean your peppers with very hot water and examine them for mold or insect damage. Set aside ruined peppers for another project. They may not be safe to can.
With a sharp paring knife, remove the stems from your peppers and cut them in half. Some seeds will fly out of the peppers as you cut. Use your fingers to brush the rest away.
Removing all the seeds isn’t necessary (and it’s probably not possible). But try to scrape out as many as you can.
Step 4: Cook Your Peppers
Peppers must be skinned before they’re canned. The skin of jalapeno peppers is both tough and bitter. Leaving it on can lead to unpleasant-tasting pickled peppers, and no one wants that.
Place your peppers cut-side down on a foil-lined baking sheet, and cook them under the broiler for about 10 minutes. The skins will begin to blacken and blister.
Step 5: Let the Peppers Cool
Pull your blistered peppers from the oven and cover with foil. Leave them covered for several minutes.
The steam from the cooked peppers will collect on the foil, and the skins will separate in this humid environment.
Step 6: Prepare Your Jars
While you’re waiting for your peppers to cool down (and the skins to slip off), prepare your equipment. It’s time well spent, and it will keep the project on track.
Start by washing your jars in soap and hot water. Rinse completely to ensure that all the soap has been washed away.
Then, place your jars in your canner and cover them with water. Bring the pot to a low simmer, and keep the jars inside the canner until you need them. This step will ensure that your glass is clean and ready to go.
In addition, warm jars are less likely to crack when they’re placed in the hot canner. That means a smaller chance of losing the contents of a jar (or two) while you’re processing them.
For reference, I needed four jars for the amount of peppers in this recipe.
Step 7: Prepare Your Lids and Rings
Fill a saucepan with warm water, and place the lids inside. Over low heat, warm the lids. This simple step will allow the adhesive on the rings to activate, so they’re ready to go when you start processing.
Inspect your rings for debris and rust. If any are damaged, throw them out. Ensure that you’re only using clean rings.
Step 8: Pull the Skins
Once your peppers have cooled, use your paring knife to peel away the skins. Push the meat of the peppers flat, and cut into strips as needed.
I tried to make all of my pepper bits about the same size, so it will be easier to just grab them and go when I’m using them in recipes.
Step 9: Prepare Your Brine
Mix your vinegar, water, pickling salt, sugar, and garlic in a stainless steel saucepan and bring it to a boil. Simmer for 10 minutes to allow all of the ingredients to meld and mix. Remove the garlic when it’s done simmering.
It’s best to tackle this step with the windows open or your kitchen fan running at full blast.
A lungful of hot vinegar vapor is really unpleasant and can result in a lot of coughing. Keep the air as clear as you can.
Step 10: Fill Your Jars
Place your peppers inside your jars. Keep them packed tight against one another, leaving very little space behind.
Fill the jars with brine, leaving a half-inch of space at the top.
Packing your jars tight ensures that you don’t need more liquid than the recipe calls for.
A tightly packed jar also leaves little room for the peppers to float, so they stay in the brine while they’re stored.
It can take time and practice to pack jars. If your first attempts end up looking loose with too much floating, don’t worry! You’ll get better.
Step 11: Apply Lids and Rings
Dampen a paper towel and wipe the top of every jar. Remove your lids with your lid lifter, and place one on every jar.
Apply a ring around every jar, and screw it down until it’s finger-tight.
The lid will be securely connected to the jar, but the lid won’t be so tight that it buckles the lid or starts to crack the jar.
Step 11: Process Your Jars
Place your filled jars in the canner, and ensure that they’re covered by at least an inch of water. Place the lid on your canner and turn the heat up until the water boils.
Once the water is boiling, set your timer for 10 minutes. Adjust for your elevation as needed.
Step 12: Cool Your Jars
After your processing is complete, remove the lid from your canner and turn off the heat. Let the jars rest for 5 minutes.
This step allows the pressure inside and outside of the jars to stabilize.
Using your jar lifter, pull the jars out of the canner and let them rest on a cutting board or towel.
Don’t poke at your jars or move them for 24 hours.
Step 13: Test and Label Your Jars
Remove the rings from your jars, and look closely at the lids. They should be slightly depressed or convex, and they should be tightly connected to the jar.
Label any properly processed jars with today’s date and the contents. They’re ready to go into your long-term storage.
If a jar didn’t seal properly, you can eat the contents within about a day. Store it within your refrigerator and prepare to enjoy!
How Long Do Canned Pickled Peppers Last?
Home canned products are designed to be shelf-stable, so they stay safe without freezing or refrigeration. However, they don’t last forever.
Per the USDA, people should eat their home canned foods within about a year.
I keep close tabs on the products on my shelf, and I’m careful to either eat or gift my products within a year. You should do the same.
Ideas for Using Pickled Peppers
Pickled peppers are much more versatile than you might think. Here are just a few of the ways I use mine:
- Top homemade nachos with a few pickled peppers.
- Combine peppers, tomatoes, and beans for homemade chili from your pantry.
- Scramble eggs and make them spicy with peppers.
- Add pickled peppers to sandwiches filled with cheese and meat.
- Chop your peppers and sprinkle them on top of salads.
- Serve peppers alongside cheese for a fancy appetizer plate.
- Add peppers to stuffing served alongside meat dishes.
Equipment
Ingredients
- 2 lbs Hot peppers e.g., jalapeños
- 1.5 lbs Sweet peppers e.g., bell peppers
- 2.5 cups White vinegar
- ½ cup Water
- 2 tsp Pickling salt
- 1 Tbsp Sugar
- 1 Clove Garlic
Instructions
Prepare The Peppers
- Select Peppers: Use 2 lbs of hot peppers (e.g., jalapeños) and 1.5 lbs of sweet peppers (e.g., red and green bell peppers). Choose firm, fresh peppers.
- Wash and Stem: Rinse peppers thoroughly under hot water. Remove stems and cut in half. Scrape out most seeds with a knife or fingers (removing all seeds isn’t necessary).
Blister and Cool Peppers
- Broil: Place peppers cut-side down on a foil-lined baking sheet. Broil for 10 minutes or until skins blister and blacken.
- Steam: Cover blistered peppers with foil and let them cool for several minutes. This step loosens the skins for easy removal.
- Peel: Once cooled, peel off the skins with your hands or a paring knife. Cut peeled peppers into strips or pieces.
Prepare Jars and Lids
- Sterilize Jars: Wash jars in warm, soapy water and rinse thoroughly. Simmer jars in the water canner to keep them hot until needed.
- Prepare Lids and Rings: Place lids in a saucepan of warm water on low heat to activate the adhesive. Inspect rings for damage and clean thoroughly.
Make The Brine
- Combine Ingredients: In a stainless steel saucepan, mix vinegar, water, pickling salt, sugar, and garlic. Bring to a boil and simmer for 10 minutes. Remove the garlic after simmering.
Pack and Fill Jars
- Pack Peppers: Tightly pack the peppers into hot jars using a funnel to prevent spills. Leave ½ inch of headspace at the top of each jar.
- Add Brine: Pour hot brine over the peppers, maintaining ½ inch of headspace. Use a knife to remove air bubbles by gently pressing the peppers to the center.
Seal and Process Jars
- Wipe Rims and Seal: Wipe jar rims with a damp paper towel. Place lids on jars and screw on rings until fingertip-tight.
- Process: Place jars in the canner, ensuring they’re covered by at least 1 inch of boiling water. Cover and boil for 10 minutes (adjust for altitude if necessary).
Cool and Inspect
- Cool Jars: Turn off heat and remove the canner lid. Let jars rest for 5 minutes before lifting them out with a jar lifter. Place jars upright on a towel to cool undisturbed for 24 hours.
- Check Seals: Press the center of each lid. If it doesn’t flex, the jar is sealed. Refrigerate any unsealed jars and use within a day.
Notes
- Gloves Recommended: Wear gloves while handling hot peppers to prevent irritation.
- Altitude Adjustment: Add extra processing time based on your local altitude guidelines.
- Jar Size: This recipe yields approximately 4 half-pint jars. Adjust quantities as needed.
