Recipe for How to Can Green Chili Peppers

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.

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

Give the Peppers a Good Rinse


The best method to remove the skins, is to grill or broil the peppers. Slice the peppers in half, remove the seeds and place them in a single layer in a pan. Always wear gloves when cutting up and handling hot peppers and wash hands thoroughly.

Place them in the oven and broil 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.

Pack peppers into the jars maintaining an inch of headspace. I used half-pint jars.


Canning the Peppers

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.

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.