Ingredients

• Hot or sweet, including chiles, jalapeno, and pimiento

Instructions

1. Procedure: Select firm yellow, green or red peppers. Do not use soft or bruised peppers.
2. Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds.
3. Slash two to four slits in each whole, small peppers. Either blanch in boiling water for
4. 3 minutes or blister by placing peppers in a 400F oven for 6 to 8 minutes.
5. CAUTION: When working with hot peppers, wear rubber gloves while handling them or
6. wash hands thoroughtly with soap and water before touching your face.
7. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier.
8. After several minutes, peel each pepper. Flatten whole peppers. Loosely fill hot pint jars
9. with peppers; cover with fresh, boiling water. Leave 1-inch headspace. Use no larger than pint jars.
10. Hot pack process: Pints 35 minutes at pressure according to your altitude:
11. Altitude: Dial Gauge Weighted Gauge
12. 0-1,000 ft. 11 lbs 10 lbs
13. 1,001-2,000 ft 11 lbs 15 lbs
14. 2,001-4,000ft 12 lbs 15 lbs
15. 4,001-6,000ft 13lbs 15 lbs
16. 6,001-8,000ft 14lbs 15lbs
17. 8,001-10,000ft 15lbs 15lbs