Another great recipe from Jeanne Gibbons, shared on the Bountiful Baskets Recipes board:
Here’s how to pressure can chiles plain:
Canned Chiles (or Peppers)
- Hot or sweet, including chiles, jalapeno, and pimiento
- Procedure: Select firm yellow, green or red peppers. Do not use soft or bruised peppers.
- Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds.
- Slash two to four slits in each whole, small peppers. Either blanch in boiling water for
- 3 minutes or blister by placing peppers in a 400F oven for 6 to 8 minutes.
- CAUTION: When working with hot peppers, wear rubber gloves while handling them or
- wash hands thoroughtly with soap and water before touching your face.
- 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. Loosely fill hot pint jars
- with peppers; cover with fresh, boiling water. Leave 1-inch headspace. Use no larger than pint jars.
- Hot pack process: Pints 35 minutes at pressure according to your altitude:
- Altitude: Dial Gauge Weighted Gauge
- 0-1,000 ft. 11 lbs 10 lbs
- 1,001-2,000 ft 11 lbs 15 lbs
- 2,001-4,000ft 12 lbs 15 lbs
- 4,001-6,000ft 13lbs 15 lbs
- 6,001-8,000ft 14lbs 15lbs
- 8,001-10,000ft 15lbs 15lbs
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