Canning hot peppers is a wonderful way to preserve your extra produce and give your salads and sandwiches a spicy kick.
You can even mix peppers based on your preferences to create beautiful, colorful jars that stay safely preserved and delicious for months. Learn how you can preserve and store your hot peppers today.
Recipes for Canning Hot Peppers
Preserving hot peppers can be as easy as using your favorite types of peppers and some 5% percent vinegar. However, many recipes call for garlic, dill, and other seasonings based on your tastes. To start your pepper canning journey, make sure you at least have the following ingredients and equipment.
- 1 pound/6 cups of your choice of peppers: hot, sweet, or mixed
- 3 cups of 5% vinegar
- 2 tablespoons Kosher Salt
- 3 garlic cloves
- Optional: Pickling Crisp
- Optional: seasonings of your choice
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Prepare Your Peppers
Start by pulling on a pair of gloves and cutting your peppers as desired.
If you don’t want them to be too hot, take special care to remove the seeds.
Preserving hot peppers will only increase their heat the longer they marinate.
If you’re already using very hot peppers like Serrano peppers or Chile De Arbol, you might want to remove the seeds unless you’re prepared to really see the heat amp up.
Cut the peppers into rounds or leave them whole based on your preferences. The stem can also be left on the pepper for easy grabbing.
Sanitize Your Jars
Once you’re done, set them aside and fill your water bath canner with enough water to cover the jars by about an extra inch.
Let the water simmer at about 180 degrees Fahrenheit. Wash all of your jars, rings, and lids with soap and hot water.
Since the jars are already going to be boiled during the process, they don’t need to be sterilized now. When canning other foods, you may need to sterilize your jars, which essentially means boiling them before using them.
This ensures there are no contaminants in the jar that could ruin the food and lead to sickness from consumption or broken glass when stored.
Pack In The Peppers
Once your jars are cleaned and dried, pack your peppers inside. You can also drop in the sliced garlic and spices based on your tastes. Keep in mind that the flavor profile will be overwhelmingly spicy, so don’t overseason or you risk displeasing your tastebuds.
If you’re using Pickling Crisp, which will keep your peppers from becoming too soggy or mushy, add that now. Use about 1/8 of a teaspoon per pint, adjusting accordingly based on your jar size.
Leave about a half-inch to an inch of space at the top of the jar. Don’t be afraid to push the peppers down for a little more room.
Add The Vinegar
Begin boiling two cups of water with three cups of 5% vinegar. You can use any type of vinegar as long as it’s 5%. Add your salt and sugar to this mix and bring to a boil. After a couple of minutes remove it from the heat and prepare to pour.
Spoon or ladle the vinegar mixture into the prepared cans, maintaining that half-inch to an inch of space. Remove any bubbles with a bubble remover, chopstick, or plastic spatula.
Bubbles can affect the jar’s ability to seal, which will compromise the food and lead to mold. Insert your tool into the jar and run it along the edges but don’t stir the contents. As air bubbles rise and release, add liquid as necessary to fully cover all the peppers.
Seal Your Jars
Dry off the rim of the jar when finished then center the lid and close it tightly. Set the jars into your water bath canner, cover, and turn the heat to high. Process your jars for about ten minutes.
Always consider your elevation when canning as it may increase your boil time. Once the jars are finished, remove the canner’s cover and let them sit in the water for an additional five minutes.
Completely remove from heat and rest on the center overnight to cool. Check each jar to ensure it’s completely sealed. When you press the lid, you shouldn’t see any movement.
If the lid reacts to your touch, you can try to process it in the canner later or refrigerate it to enjoy your peppers with meals in the near future. Remove the rims or bands from your jars and store them in a cool place. Wait at least a month to enjoy them to maximize the flavor.
Alternative to Water Bath Canner
Preserving food for the first time can be a little scary. You may not want to use a water bath canner or have one easily accessible. You can also preserve your peppers by adding them directly to vinegar. Begin by sterilizing your jars in hot water. Wash your hot peppers and remove leaves and dirt. Fill the jars with the peppers and add the 5% vinegar on top without any additional additives. Enjoy this easy treat in about a month when the peppers have developed a delicious flavor.
Canning Hot Peppers with Oil
There are many delicious canning recipes available that create amazing pepper condiments. Oil can also be added to your regular canning mixture for an additional layer of flavor. Oil melds well with a spicy flavor profile, which has led to the amazing popularity of chili oil and other fantastic combinations.
You can add a quarter cup up to a half cup of your oil of choice to the recipe listed above. However, be aware of the potential hazards of using oil in canning. Avoid using a canner with any mixture that is mostly or entirely made of oil. The mixture should be mostly acid with a little bit of oil to preserve your safety.
Chili oil is an easy condiment that can be made with hot pepper flakes and oil to create a chunky, spicy sauce perfect for soups, sandwiches, and more. Stick to easy, beginner recipes if you’re new to canning, and disregard any websites that call for putting majority oil mixtures into your water bath or pressure canner.
Other Tasty Canning Options
You may have heard about or even tasted the amazing creation that comes from canning hot peppers in ketchup sauce. This process is a little different than a regular recipe but creates something unique and delicious.
- 1 pound/6 cups of peppers
- 2 cups 5% vinegar
- 2 cups sugar
- 2 cups oil
- 2 bottles of ketchup (14 ounces each)
Put on gloves and cut peppers in rounds. Mix the vinegar and oil in the pot before adding the sugar and ketchup. Stir thoroughly to ensure everything is mixed. Add your chopped peppers and bring the pot to a boil for several minutes. Simmer for five minutes until the peppers are soft and pliable.
Remove from heat and pour into sterilized jars, leaving space at the top. Refrigerate or freeze until you need it. This recipe makes an excellent sauce that adds spice and style to regular ketchup. Give a friend a jar or two or spice up a barbeque with a new and exciting condiment.
Mike is a hot sauce lover. He has never, and will never say no to hot wings. Mike loves a balance of flavour and heat; he prefers his food on the spicy side but also likes some sweetness too.