Oh, how we love the heat that hot peppers bring to our recipes! Luckily, you can save your jalapeños, serranos, and poblanos to enjoy year-round by pickling and canning them—and canning jalapeño peppers and other hot peppers is a snap! We’ll teach you how to can peppers with a few different hot pepper recipes so you can add them to sandwiches, top off tacos, or even just eat them as a snack in the months to come. No matter what kind of canner you have sitting on your shelf—boiling-water or pressure canner—we'll show you how to can hot peppers both ways.
Break out your boiling-water canner and save your jalapeños, serranos, and poblanos for the months to come with this easy pickled pepper recipe. Because boiling-water canners are usually used for foods with a higher acidity, you'll have to pickle your peppers in vinegar (which is highly acidic) to keep them safe to eat. If you don't have a boiling-water canner, you can use a large stockpot with a tight-fitting lid as a substitute. Just be sure you also have a rack to set the jars up off the bottom of the pot so heat can circulate underneath them. Here's what you'll need to make our Pickled Green Chiles recipe:
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, you should avoid direct contact with them as much as possible. When you're working with chile peppers, wear plastic or rubber gloves to protect your hands. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Also be cautious of cross-contamination—wash your knife and cutting board (and any other tools you use) with soap and warm water as soon as you're finished working with the peppers.
Step 1: Thinly slice peppers into rings, discarding stem ends, excess seeds, and membranes.
Step 2: In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, white vinegar, white wine vinegar, sugar, and pickling salt. Bring to boiling, stirring until the sugar and salt dissolve.
Step 3: Pack sliced peppers into six hot sterilized pint canning jars, leaving a 1/2-inch headspace. Place 1 clove of garlic in each jar. Pour the hot liquid over the peppers, maintaining the 1/2-inch headspace. Discard any remaining vinegar mixture. Wipe the jar rims; adjust the lids and screw bands.
Step 4: Process the filled jars in a boiling-water canner for 10 minutes (start timing when the water returns to boiling). Remove the jars from the canner and cool on wire racks. Allow to stand at room temperature for 1 week before serving.
Pressure canners are usually used for low-acidic foods like vegetables, and allow them to be heated to 240°F to 250°F (boiling-water canners only heat jars to 212°F). Because pressure canners use a higher temperature, there's no need to pickle your peppers to preserve them! Each type of pressure canner is different, so always be sure to check out the manufacturer's instructions before getting started. Follow these instructions for canning peppers in a pressure canner:
Step 1: Select firm jalapeño or other chile peppers. Wash and halve peppers. Remove the stems, seeds, and membranes.
Step 2: Place the peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425°F oven for 20 to 25 minutes or until the skins are bubbly and brown.
Step 3: Cover the peppers or wrap them in foil and let them stand about 15 minutes or until cool. Using a paring knife, pull off the skin gently and slowly.
Step 4: Pack the peppers in pint jars. Add boiling water, leaving a 1-inch headspace. Process the jars in your pressure canner for 35 minutes.
Before you fill up your jars with pickled pepper goodness, be sure to sterilize all of the jars and lids you plan to use. If you’re new to canning, here’s exactly how to do it: