Canning Hot Peppers

Canning hot peppers is an easy and great way to preserve their heat and flavor for future use for all types of recipes.

Ingredients

• 2 pounds fresh hot peppers (jalapeños, serranos, or your choice)

• 1 ½ cups white vinegar (5% acidity)

• 1 ½ cups water

• 2 tablespoons canning salt

• Optional: garlic cloves, spices (like oregano or cumin), or sugar for flavoring

Equipment

• Canning jars (pint-sized recommended)

• Lids and screw bands

• Large pot for water bath canning

• Jar lifter

• Funnel

• Knife and cutting board

• Large bowl

Instructions

1. Prepare the Peppers:

   • Wash the hot peppers thoroughly.

   • Remove the stems and slice them into rings, halves, or leave them whole, depending on preference. If desired, remove seeds for less heat.

2. Make the Brine:

   • In a large pot, combine the vinegar, water, and canning salt.

   • Bring the mixture to a boil, stirring until the salt dissolves.

3. Sterilize Jars:

   • Sterilize jars and lids by boiling them in water for at least 10 minutes.

   • Keep the jars warm until ready to fill.

4. Pack the Jars:

   • Pack the prepared peppers into the hot, sterilized jars.

   • If using optional ingredients (garlic or spices), add them to the jars before filling with brine.

5. Fill with Brine:

   • Pour the hot brine over the peppers, leaving about ½ inch of headspace at the top.

   • Use a clean knife or a skewer to remove air bubbles by gently running it around the inside edges of the jar.

6. Seal the Jars:

   • Wipe the rims of the jars with a clean cloth to remove any brine residue.

   • Place the lids on the jars and screw on the bands until they are fingertip tight.

7. Water Bath Canning:

   • Fill a large pot with water and bring it to a boil.

   • Carefully lower the jars into the boiling water. Ensure they are covered by at least an inch of water.

   • Process the jars for 10 to 15 minutes, adjusting time for altitude if necessary. (see canning manual).

8. Cool and Store:

   • Once processed, use a jar lifter to remove the jars from the water bath.

   • Allow them to cool on a clean towel or cooling rack.

   • Check the seals after 24 hours. If the lids pop back when pressed, the jar is not sealed properly and should be refrigerated for immediate use.

Storage

Store sealed jars in a cool, dark place. Properly canned hot peppers can last up to a year. Once opened, keep any unused peppers in the refrigerator and consume within a few weeks.