Recipe(tried): Canning Hot Chilies

Hi Donna,

I've been searching for just such a recipe for a long time now and I just found one from the University of New Mexico so here it is. I used this for Aneheim chiies but it will work for any pepper hot pepper. Let me know if you want one for sweet peppers.

First select chiles that are mature, heavy for their size, bright green in color, fresh, and crisp. Approximately 9 lbs. of chiles will make 9 pints of canned chiles.

Blistering is next. The outer skin must be removed. Wash and dry chiles. with a knife, make a small slit in side to allow steam to escape. be sure heat source is very hot. turn chiles frequently to prevent scorching and ensure even blistering (between you and me they can't help but get black blister marks). now when all chilies are done, place them in a paper bag for about 20 minutes. this will make the skins easier to just slip off.

if you are using the broiler method. place chiles in hot oven for about 8 minutes. we used the outdoor grill method and it worked wonderfully. if chiles are not processed within 2 hours after blistering, place them in shallow containers in refrig to prevent spoiling.

Use only 1/2 pint or pint jars. if desired add 1/4 tsp. salt per 1/2 pint or 1/2 tsp. per pint and use canning salt only.

Remove peels, stems, and seeds from chiles....now what i did is split open one side and pulled seeds and core out. i then rinsed them in cold water to get rest of seeds. this will not effect outcome. chiles can be cut in pieces of left whole. if canning aneheim chilies or any other long chiles, they can be folded in half if they don't fit the jar. pack chiles losely and add boiling water. leave a 1" head space. remove any trapped air bubbles as usual. process in pressure canner.

jar size processing time 2000-4000ft 4000-6000 6000-8000ft
minutes (lb)
half-pint 35 12 13 14
pint 35 12 13 14

Let me know if you need a recipe for the sweet bell peppers.
hope this helps!
Linda