Virtual Sefer Canning Peppers

CANNING PEPPERS (HOT OR SWEET)Recipe By : Serving Size : 1
Preparation Time :0:00
Categories : Vegetables
Canning
Amount Measure Ingredient -- Preparation Method-------- ------------
--------------------------------***** NONE ***** Hot or sweet, including
chiles, jalapeno, and pimento
Quantity: An average of 9 pounds is needed per
canner load of 9 pints.
A bushel weighs 25 pounds and yields 20 to 30
pints--an average of 1 pound per pint.
Quality: Select firm yellow, green, or
red peppers. Do not use soft or diseased peppers.

Procedure: Select your
favorite pepper(s). Caution: If you choose hot peppers, wear plastic gloves
while handling them or wash hands thoroughly with soap and water before
touching your face. 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 using one of the following methods:
Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler
for 6-8 minutes until skins blister. Range-top method: Cover hot burner,
either gas or electric, with heavy wire mesh. Place peppers on burner for
several minutes until skins blister. Allow peppers to cool. 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. Add 1/2 teaspoon of
salt to each pint jar, if desired. Fill jars loosely with peppers and add fresh
boiled water, leaving 1-inch headspace. Adjust lids and process following
the recommendations in Table 1 or Table 2 according to the method of canning
used. Table 1. Recommended process time for Peppers in a dial-gauge pressure
canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35
minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14
lb. Table 2. Recommended process time for Peppers in a weighted-gauge
pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process
Time: 35 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb. =======
USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias