This recipe for how to can green chili peppers is a great way to preserve any kind of pepper that you have in the garden. It is an easy recipe and a great way to have your own canned peppers ready to use from the shelf any time!
My favorite pepper is the Anaheim pepper. Anaheim’s are long and light green.
I like this type of pepper because it is not too hot and gives just the right amount of heat to my salsa. This year my garden produced a huge amount of Anaheim peppers (so far about 10 1-gallon zip lock bags!), so decided to can them.
I love green chilis and use the canned green chilis from the store in several recipes, so thought it would be great to have homegrown canned green chilies! I also am freezing some, by putting them whole in a freezer bag, but thought it would be a good idea to try canning peppers.
For canning, there is a difference between tough and soft skinned peppers. For tough skinned large peppers, like Anaheim, Poblano and Hatch, the outer skin should be removed before canning. My recipe below shows you how to remove the skin from the larger peppers.
The skin does not need to be removed for small peppers, such as banana peppers and jalapeno peppers. The smaller chilis can be blanched for 3 minutes or roasted at 400 degrees F for 6 minutes to precook the peppers.
Steps in Preparing Chili Peppers for Canning
I am focusing on the Anaheim peppers which need to have the peels removed before canning. The best method to do this, is to grill or broil the peppers. I slice peppers in half, removed the seeds and placed them in a single layer in a pan. Always wear gloves when cutting up and handling hot peppers and wash hands thoroughly.
Then I placed them in the oven and broiled them for about 10 minutes or until they were done.
After the peppers are roasted, while they are still hot, place them in a large bowl and cover with foil, plastic wrap, lid or a towel or to trap the steam.
Let them cool and then use your fingers (with gloves) to peel the skin from the flesh.
Canning the Chili Peppers
Pack peppers into the jars maintaining an inch of headspace. I used half-pint jars.
Add salt if desired, 1/4 teaspoon of salt for half pints and 1/2 teaspoon for pints. Fill the jars to 1-inch headspace with boiling water.
Wipe the jar rim with a damp paper towel or damp cloth and remove the air bubbles.
Add the canning lids and screw bands and place the canning jars in the canner and pressure can following the appropriate canning process. Process time for half-pint and pint jars is 35 minutes. Peppers are a low acid food and low acid foods can only be canned safely using a pressure canner.
A good tip is to add some white vinegar to the canner and it will prevent white spots on your jars.
If you can your peppers using a pickling process it is considered a high acid food and you can use a water bath canner.
Also, I have included a beginners tutorial about canning on my website.
When the processing time is complete, remove the hot jars from the hot water with a jar lifter and place jars on a dish towel on the counter. Do not disturb for about 24 hours and then check for a proper seal. Store in a cool place.
This homemade canning recipe for canning your own chili peppers is a simple recipe and a great way to preserve your own peppers!
For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
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- Anaheim peppers (or other type of pepper)
- Canning Salt
- Boiling Water
- Prepare the larger skin peppers by roasting and grilling the peppers and removing the skins. Smaller peppers can be blanched or precooked.
- Pack the peppers into canning jars.
- Add salt if desired. 1/4 tsp for half pints and 1/2 tsp for pints.
- Fill the jars with boiling water, leaving a 1-inch headspace.
- Wipe the rims, remove air bubbles, and add the lids to the jars.
- Pressure can for 35 minutes following pressure canning instructions.
- Remove the jars when ready and let sit for 24 hours.