- 1). Select firm, unblemished chile peppers for preservation. Depending on the heat of the peppers, wear gloves to protect your skin from the heat.
- 2). Clean the jars and lids in the dishwasher on the sanitize cycle or boil them for 10 minutes. Make sure the jars are dry before use.
- 3). Rinse the chile peppers of any dirt or sediment and allow them to dry on paper towels. Discard the towels after the peppers are dry.
- 4). Cut two small slits in each pepper, or you may slice them instead.
- 5). Mix water, vinegar, sugar, canning salt and garlic in a saucepan. Turn the heat to high. When the mixture reaches the boiling state, reduce heat and simmer for 10 minutes. Remove the garlic.
- 6). Fill the jars with peppers and top with the vinegar solution. Leave 1/2 inch of head space between the food and the top of the jar.
- 7). Wipe away any chile pepper or vinegar residue from the tops of the jars with a paper towel. Adjust the lids to the jars and tighten, being careful not to over tighten.
- 8). Dial the pressure canner to 12 lbs. of pressure and process the jars for 15 minutes.
- 9). Allow the canner to depressurize before removing the jars. Let the jars settle for 12 to 24 hours.
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