Canning Peppers

Canning peppers using a pressure canner is an easy way to preserve this tasty, versatile crop. Learn how to can peppers with the USDA Guide to Home Canning.


| March 12, 2013


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 other canning 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.

Quality: Select firm yellow, green or red peppers. Do not use soft or diseased peppers.

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. 

MIGNONNES
7/6/2014 9:13:03 AM

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