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Homemade canned peppers.

How to Can Peppers (Sweet and Hot)

Course: Appetizer, Condiments, Preserves
Cuisine: American
Keyword: canned chipotle peppers, canned peppers, how to can banana peppers, how to can peppers
Prep Time: 2 hours 25 minutes
Processing time: 35 minutes
Total Time: 3 hours
Servings: 8 half-pint per serving
Calories: 135kcal
Author: Victor
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  • 8.5 lbs peppers Hot or sweet, including banana peppers, chipotle peppers, chiles, jalapeño, and pimento peppers.
  • 3 cloves garlic pressed
  • 2 Tbsp white wine vinegar
  • 2 Tbsp white balsamic vinegar or regular balsamic vinegar
  • 2 Tbsp sunflower oil
  • 1 Tbsp salt
  • 1 Tbsp dry parsley
  • 1/2 Tbsp black pepper


  • Select healthy, firm peppers. Do not use soft or diseased peppers.
  • Place the peppers on a large 21" x 15" sheet pan. Place on the top rack of the oven and turn on the broiler. Broil for 5-8 minutes until the skin blisters and turns black. Flip the peppers and continue until all sides are blackened. It takes about 20-25 minutes to complete this step in a gas oven. (see notes)
  • Take the pan out of the oven and set it on a cooling rack. Cover with foil or a damp cloth. Cool the peppers until they are comfortable to work with.
  • Peel off the skins, stems, and most of the seeds. Cut or split into pieces of the desired size and place them in a large bowl.
  • Add the seasonings (garlic, oil, salt, pepper, parsley, and vinegar) and mix well.
  • Fill hot jars loosely with peppers and any liquid from the mixing bowl. Top with boiling water, if needed, leaving 1-inch headspace. If canning unseasoned peppers, optionally add 1/2 tsp of salt per pint jar.
  • Remove air bubbles, wipe the rims, add the lid and the bands and tighten them finger-tight.
  • Process in a pressure canner using the schedule specified in the notes sections and in the post above.


Caution: when working hot peppers, wear latex or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash your hands thoroughly with soap after working with hot peppers.
If using canned peppers as ingredients for other dishes, skip the seasonings and add only 1/2 a teaspoon of salt per pint jar. It's OK to skip the salt altogether if desired.
You can also core, seed, and slice peppers before blistering them. Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper, and either blanch in boiling water or blister skins. 
You can blister the peppers using the range-top method described in the post above or blanche them. You can also blister peppers in a hot oven (400°F, 204° C) until skins blister.
The time to blister pepper under a broiler in electric ovens may differ.
Processing time for dial-gauge pressure canners:
Temperature Holding Time Pressure (PSI) at altitudes of
Jar Size Processing Time 0-2,000 ft 2,001-4,000 ft 4,001 - 6,000 ft 6,001 - 8000 ft
pint or half-pint 35 minutes 11 lb 12 lb 13  lb 14 lb
Processing time for weighted-gauge pressure canners:
Temperature Holding Time Pressure (PSI) at altitudes of
Jar Size Processing Time 0-1,000 ft 1,001 ft and up
pint or half-pint 35 minutes 10 lb 15 lb


Calories: 135kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 889mg | Potassium: 866mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1790IU | Vitamin C: 388mg | Calcium: 57mg | Iron: 2mg