Preserving peppers

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There are many varieties of peppers grown in Oregon ranging from the sweet bell pepper to the pungency of many varieties of chili peppers. A general rule is the smaller the chili pepper pod, the higher degree of pungency and hotter the pepper.

Peppers may be canned, pickled, frozen or dried. When canning and pickling peppers, it is important to follow the directions very carefully to ensure a safe product. Peppers are low in acid and when preserved improperly, can cause botulism poisoning.

Caution: When working with hot peppers, it is a good idea to wear rubber gloves. The volatile oils found in some varieties can cause burns. Be careful not to touch your eyes with unwashed hands.

Canning peppers hot or sweet

Select firm yellow, red, green or orange peppers. Do not use soft, diseased, or overripe peppers. Wash and drain.

Chili peppers

Select unblemished, unbruised and freshly picked peppers. Wash carefully. Small peppers may be left whole. Large peppers may be quartered. Remove seeds and core. Slash two or four slits in each pepper and either blanch in boiling water or blister the skin using one of the two methods listed below. It is a good idea to pierce the skin before roasting to allow the steam to escape.

• Oven or broiler method: Place peppers in a hot oven 400^oF – 450^oF for 6-8 minutes until the skin blisters.
• Range top method: Cover hot burner, either gas or electric with a heavy wire mesh. Place chilies on the burner for several seconds, turning often until skin blisters.

Allow peppers to cool by placing them in a pan and covering them with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Remove stems and seeds from the peppers.

1. Pack prepared peppers loosely in ½ pint or pint jars, leaving 1 inch headspace.
2. Fill jar with boiling water leaving 1 inch head space.
3. Add salt if desired (1/4 teaspoon per half-pint, ½ tsp per pint).
4. Remove air bubbles with a plastic picnic knife.
5. Wipe rims. Adjust lids and rings.

Process ½ pints and pints - 35 minutes

• 11 lbs. pressure (dial gauge)
• 10 lbs. pressure (weighted gauge)

Adjust for altitude:

Dial gauge

• 2,001 – 4,000 ft. – 12 lbs.
• 4,001 – 6,000 ft. – 13 lbs.
• Over 6,001 ft. – 14 lbs.

Weighted gauge

• Over 1,001 ft. – 15 lbs.

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Sweet bell peppers

1. Wash and drain peppers. Remove stems and seeds. Quarter or chunk large peppers.
2. Boil 3 minutes; drain. Pack hot peppers into hot jars leaving 1 inch headspace.
3. Add ½ teaspoon salt per pint, if desired.
4. Fill jar with boiling water leaving 1 inch headspace, wipe rims and adjust lids and rings.

Process ½ pints and pints - 35 minutes

• 11 lbs. (pressure dial gauge)
• 10 lbs. (pressure weighted gauge)

Adjust for altitude:

Dial gauge

• 2,001 – 4,000 ft. – 12 lbs.
• 4,001 – 6,000 ft. – 13 lbs.
• Over 6,001 ft. – 14 lbs.

Weighted gauge

• Over 1,001 ft. – 15 lbs.

At the end of processing time remove canner from heat and let pressure cool down naturally. After the canner has depressurized, remove weight from vent port or open petcock. Let cool 10 minutes before opening the canner and removing jars. This allows the temperature to equalize inside canner, resulting in a better percentage of jars sealing.

Source: National Center for Home Food Preservation

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Pickling peppers

Because peppers are low in acid, the proportion of vinegar to water is critical. Use only tested approved pickling recipes that have at least as much vinegar as water.

Small peppers may be pickled whole but must be prepared in one of the following ways to increase the penetration of vinegar solution into the peppers.

• Blanch whole peppers in water or steam for 3-5 minutes.
• Prick individual peppers with a fork or slash with a knife.
• Blister and peel using one of the methods outlined earlier under canning peppers.

All pickled products should be processed in a boiling water canner.

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Pickled hot peppers
(Hungarian, Banana, Chili, Jalapeño)

Yield: 9 pints

• 4 pounds hot long red, green or yellow peppers (Hungarian, banana, green or yellow)
• 3 pounds sweet red and green peppers, mixed
• 5 cups vinegar (5% acidity)
• 1 cup water
• 4 teaspoon canning or pickling salt
• 2 Tablespoon sugar
• 2 cloves garlic

Caution: Wear gloves when handling hot peppers.

1. Wash peppers. Quarter large peppers. If small peppers are left whole, slash 2-4 slits in each.
2. Peel peppers as outlined above under canning chili peppers. Flatten small peppers.
3. Fill jars with peppers, leaving ½ inch headspace.
4. Combine other ingredients, heat to boiling, and simmer 10 minutes.
5. Remove garlic. Pour hot solution over peppers, leaving ½ inch headspace. Wipe rims, adjust lids and rings.

6. Process ½ pints and pints for 10 minutes in boiling water canner.

• Adjust for altitude above 1000 ft.:
  • 1,001 – 6000 ft. – 15 minutes
  • 6,001 and above – 20 minutes

7. After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars.

Source: Recipe from National Center for Home Food Preservation University of Georgia

Recipes for Pickled Jalapeno Rings, Marinated Peppers, Pickled Bell Peppers, Pickled Yellow Pepper Rings, Hot Pepper Relish, and Sweet Pepper Relish can be found on the National Center for Home Food Preservation Website.

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Freezing peppers

Peppers lose their crispness when frozen. Frozen peppers are useful in cooked dishes where texture is not important, but the flavor is desired.

Sweet peppers

• Select crisp, firm, green or red peppers.
• Wash, cut out stems and remove seeds.
• Cut large peppers in half, ½ inch strips or diced.
• Blanch ½ inch strips or rings for 2 minutes.
• Cool, drain and package in freezer bags or containers.

Peppers need not be blanched; however, whole and halved peppers take up less room if blanched for 3 minutes. Diced peppers do not need to be blanched and can be frozen in small containers to add to dishes for flavor.

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Drying peppers

Peppers can easily be dried at home. No pretreatment is necessary.

Hot peppers

For whole peppers, wipe clean with damp cloth. Spread a thin layer on trays. Peppers can also be dried in ¼ to ½ inch pieces. Dry until crisp.

Whole peppers can also be strung together with needle and string. Hung in a warm location with air circulation. Dry until pods are shriveled, dark, red, and crisp. Remove seeds and stems before using.

Dried peppers can be ground and used as a seasoning.

Sweet peppers

Wash, remove core and seeds. Cut in ¼ inch slices or dice in ¼ inch squares. Spread on drying trays and dry. Peppers will be tough to brittle when done.

Store dried peppers in moisture/vapor-resistant packaging in a cool, dry, dark place. Peppers fade quickly when exposed to light.

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Jalapeño pepper jelly

Yields: Approximately five, 8 oz. jars

To prepare juice

• 2-3 cups ground green peppers (sweet)
• ¼ to ½ cups ground jalapeño peppers
• 2 cups water
• 1 ½ cups vinegar

1. Wash peppers, remove stems and seeds, and grind. For hotter jelly, use more jalapeño peppers and do not remove seeds.
2. Put water, vinegar and peppers into a 3-quart kettle. Bring to a boil and simmer for 15-30 minutes, stirring occasionally to prevent scorching.
3. Strain cooked pepper mixture. Add a little extra water if necessary to make 3 cups pepper juice.

To make jelly

• 4 cups sugar
• 3 cups strained pepper juice
• One package powdered pectin
• 2–4 drops green food coloring (optional)

1. Measure sugar into a bowl and set aside.
2. In a 6-8 quart kettle, measure juice, add pectin and stir well. Place over high heat. Bring to boil, stirring constantly.
3. Add sugar, mix well. Bring to a full rolling boil and boil for 1 minute.
4. Remove from heat. Skim off foam. Pour into hot sterilized half-pint jars leaving ¼ inch head space. Wipe rims and adjust lids.

To sterilize empty jars, put jars right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil for 10 minutes at elevations of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft. elevation. Remove and drain hot sterilized jars one at a time.

5. Process in a boiling water canner.

• Adjust for altitude:
  • 0 – 1,000 ft – 5 minutes
  • 1,001 – 6,000 ft. – 10 minutes
  • 6,001 and above – 15 minutes

6. After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars.

Note: There are other recipes for making pepper jelly in commercial pectin product inserts and websites. Follow cooking and measuring instructions exactly as outlined by the pectin instructions for successful and safe jelly.

Source: OSU Master Food Preserver Program