Recipe: Pressure Canning Peppers

I know you would not be blistering the skins, etc., but here is how to pressure can peppers,

CANNING PEPPERS

Hot or sweet, including chilies, jalapeno, and pimento

QUANTITY:
An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints--an average of 1 pound per pint.

QUALITY:
Select firm yellow, green, or red peppers. Do not use soft or diseased peppers.

PROCEDURE:
Select your favorite pepper(s). CAUTION: IF YOU CHOOSE HOT PEPPERS, WEAR PLASTIC GLOVES WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper, and either blanch in boiling water or blister using one of the following methods:

Oven or broiler method: Place peppers in a hot oven (400 degrees Fahrenheit) or broiler for 6-8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Be careful, do not remove hot peppers or wire mesh without hot pads.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each hot pint jar, if desired. Fill hot jars loosely with peppers and cooking liquid, leaving 1-inch headspace. Adjust lids and process. Use only pints or half pints.

RECOMMENDED PROCESS TIMES FOR PEPPERS IN A DIAL-GAUGE PRESSURE CANNER
use 11 lb. pressure for 35 minutes. For a weighted gauge, use 10 lb. pressure, unless you need to adjust for your elevation.