Canning Peppers

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Canning peppers makes winter meal planning faster and more festive. They come in a wide variety of flavors and are easily preserved by home canning. This allows peppers to be added to rice, pasta, stews and many other dishes to complement your meal.
Canning peppers makes winter meal planning faster and more festive. They come in a wide variety of flavors and are easily preserved by home canning. This allows peppers to be added to rice, pasta, stews and many other dishes to complement your meal.
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Select firm yellow, green or red peppers. Do not use soft or diseased peppers.
Select firm yellow, green or red peppers. Do not use soft or diseased peppers.

With food costs on the rise, pressure canning is making a comeback. Gardeners can benefit from learning the art of home canning, and canning peppers allows for an abundant harvest without food waste. Peppers have such a wide range of flavors and spice that it’s easy to find a variety that is right for you and your garden. With this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the hot pack process for canning peppers. Use this and our othercanning resources to stock up after your harvest.

The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can peppers. 

How to Can Peppers

Hot or sweet, including chiles, jalapeño and pimiento. 

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.

  • Published on Mar 12, 2013
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