Preparing the Chili Peppers

• 1). Inspect your canning jars to ensure that they have no chips or abrasions preventing them from making a good seal. Sterilize the jars and lids in boiling water.
  
  
• 2). Roast your chili peppers at 375 to 400 degrees Fahrenheit until the skins are blistered and the peppers themselves have softened and collapsed.
  
  
• 3). Place the hot peppers in a large bowl and wrap it tightly with plastic wrap to trap the steam. Allow the peppers to rest for 10 to 20 minutes.
  
  
• 4). Wearing disposable gloves, peel and rub the peppers to remove the tough skins. Rinse the skinned peppers under cold water to remove any fragments of charred skin.
  
  
• 5). Can smaller peppers whole. Larger peppers can be quartered or cut into strips. Remove the seeds and membranes to make the peppers milder.
  
  
• 6). Pack the whole or sliced peppers loosely into sterilized canning jars. Add 1/2 tsp. of salt to each jar, then cover the peppers with boiling water. Leave 1 inch of air at the top of each jar. Place sterilized lids on the jars and tighten them finger-tight.
  
  

Canning the Peppers

• 1). Check your pressure canner to ensure that the vents are functioning and clear of debris and that the gasket is undamaged.
  
  
• 2). Run 3 inches of fresh water into the canner and insert the rack. Place the canner on your stove and fill it with jars of peppers.
  
  
• 3). Lock the lid onto the canner. Open the petcock or remove the rocker gauge, depending on your type of canner. Heat the canner until it has a large plume of steam rising from the vent, then time it for ten minutes.
  
  
• 4). Close the petcock or replace the rocker gauge, as the case may be. Bring the canner up to its working pressure, 11 lbs. at sea level for a gauge-type canner or 10 lbs. for a rocker-type canner. Begin timing once the canner reaches the correct pressure.
  
  
• 5). Process the peppers for 35 minutes, adjusting the temperature if necessary to maintain the correct pressure. When the processing time is finished, remove the canner from the heat and cool it as directed by the manufacturer.
  
  
• 6). Open the canner when it is safe to do so and remove the jars with a jar lifter. Let the jars cool to room temperature in a warm place. Test that the jars have sealed by pressing down with your finger. If the lids are concave and don't buckle under your finger, they are well sealed.
  
  
• 7). Store in a cool, dark place until needed.