Canning Diced Green Chiles (& Other Peppers)
Looking for a homemade version of those canned diced green chiles that you buy in the store? Here's how you make & pressure can them, plus any kind of pepper!
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Equipment
- a pot for boiling water
- a pressure canner
- four-ounce canning jars with lids, rings
- a jar lifter, for handling hot jars
- chopstick or skewer, for air bubbles
- damp paper towel, for wiping rims
- scissors for chopping
- gloves, if working with hot peppers
Ingredients
- fresh peppers (4 1/2 to 5 lbs for abt 28 small jars)
- salt (1/8 tsp per four-ounce jar)
Instructions
- Wearing gloves, remove the tops, seeds, and ribs from the peppers.
- Heat a grill medium to medium high, then roast the peppers for several minutes over the flames. Or, place in a 400 degree F oven for 6 to 8 minutes, turning a few time.
- Remove from heat once the skin starts blistering, then quickly place in a bowl and cover with a heavy towel to trap steam in the bowl. Let the peppers cool until easy to handle then remove skins, if the peppers are thick walled. (Thin peppers may not be easy to skin, and that's okay to omit this step for those.)
- Dice the peppers into small pieces. (Be sure to wear gloves when handling the hot peppers!)
- Prepare the pressure canner by adding 2 to 3" water, or the recommended amount by manufacturer. Turn to medium heat to start warming up. Start the pot of water boiling; it will be used to fill your jars.
- Fill each jar with diced peppers to the 1 inch headspace mark (usually the lowest raised line at the top of the jar).
- Add salt to each jar. (1/8 tsp for four-ounce jars; 1/4 tsp for half-pint jars)
- Pour boiling water over the peppers to the one inch line. Use a skewer or chopstick to remove air bubbles, then adjust pepper and water amounts as needed to maintain the proper headspace.
- Wipe the rims with a clean, damp paper towel or cloth.
- Place the lids and rings on the jar, the place the jars in the canner.
- Tighten the pressure canner lid, then place over high heat until a steady stream of steam comes out of the vent pipe for 10 minutes, or however long the manufacturer suggests.
- Canned peppers are processed for 35 minutes, whether you use four-ounce jars, half-pint jars, or pint jars. At 0 to 1000 ft altitude, use 10 lbs of pressure, if you're above 1000 ft, then use 15 lbs of pressure.
- After processing and the canner has naturally depressurized, you can open the canner’s lid, then let the jars stay in the hot water for about 10 or 15 minutes before removing. Place the jars on a towel and leave completely undisturbed for at least 12 to 24 hours.