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.
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. This recipe shows you how to remove the skin from the larger peppers.
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.