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.

Jar size: Half-pints or Pints

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Select your favorite pepper(s), including Hot or sweet, including chiles, jalapeno, and pimiento.

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.

3. Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper, and either blanch in boiling water or blister using one of the following methods:

Oven or broiler method: 

• Place peppers in a hot oven (400° F) or broiler for 6-8 minutes until skins blister.

Range-top method: 

• Cover hot burner, either gas or electric, with heavy wire mesh. 
• Place peppers on burner for several minutes until skins blister.

4. Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. 

5. After several minutes, peel each pepper. Flatten whole peppers. 

6. Add 1/2 teaspoon of salt to each pint jar, if desired. Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

8. Process in a pressure canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

Processing Times for Weighted-Gauge Pressure Canner

Source:

National Center for Home Food Preservation