Canning peppers requires sterilizing jars and lids to prevent botulism. Hot peppers should be handled with gloves and prepared before canning. Jars should be sterilized and filled with peppers, then processed in a pressure canister for safe consumption.
The main concern when canning peppers is sterilizing the lids and jars in which the peppers are stored. Canned foods that are improperly processed run the risk of developing deadly botulism bacteria. One might assume that chillies are safe from bacterial incursion due to the spicy nature of the vegetable, but the opposite is true. Chilli peppers are naturally low in acid and low acid foods should always be subjected to pressure and heat to ensure safe storage.
The first step in storing hot peppers is to protect your hands and eyes. Many peppers, especially the hotter varieties such as the habanero and the Bhut Jolokia pepper from northeast India, can cause severe burns to bare skin. It’s best to wear rubber or latex gloves when handling peppers, and it’s especially important to avoid touching your face or eyes. A substance known as capsaicin causes the heat inherent in most peppers. Direct exposure to peppers with the highest concentrations of capsaicin typically results in extreme pain, blisters, and perhaps even blindness.
Chillies should be prepared before canning. The most common preparation method for small peppers begins with peeling off the outer skin. Slice the peppers lengthwise, then roast them in a 400-degree Fahrenheit (204-degree Celsius) oven until the peppers are blistered. Let the peppers cool, immerse them in ice water, then remove the skins. Large peppers should be cut first.
Jars used to store hot peppers should be sterilized before filling. Clean the tops of the jars, the lids and the lid tightening bands. Sealed jars should be placed on a rack in a pressure canister containing 2 inches of water. Close the lid of the pressure bottle, turn the heat to high, and sterilize the jars according to the manufacturer’s directions. There are also tables on the Internet that provide exact times for sterilizing jars and canned peppers in a pressure cooker.
After the jars have been sterilized and cooled, they can be loosely packed with peppers. Pour boiling water into the jars, stopping when the water level is 1 inch (2.54cm) from the lip of the jar. Place the lids on the jars, screw on the lid tightening ties and process them in a pressure vessel following the manufacturer’s guidelines. Peppers that have been canned this way are safe for consumption for at least a year.
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