How to Can Peppers Using Olive Oil

Peppers canned in an olive oil solution add taste and variety to salads and many other foods. They can be prepared at home, have a shelf life of about 12 months, and require no refrigeration. However, peppers and olive oil are both low in acid and can support the growth of harmful bacteria, such as Clostridium botulinum. Therefore, they must be packed with lots of "head space" and with the proper ingredients.

Things You'll Need

• 3 pounds hot peppers, such as chili, jalapeno, banana, or pimiento peppers
• 7 to 14 garlic cloves
• 7 tablespoons dried oregano
• 5 cups vinegar
• 1 cup water
• 1 tablespoon salt
• 3/4 cup olive oil
• jar grabber/tongs
• Food canner
• Mixing bowl(s)
• Jar(s)

Instructions

1. Pick peppers that are firm and crisp and about 1 inch in diameter. Larger peppers are tougher and fibrous and won't absorb the oil properly.

2. Cut each pepper into halves or quarters.

3. Mix the garlic and oregano in a bowl, then add the cut peppers.

4. Simmer the olive oil, vinegar, salt, and water for about 5 minutes or until the oil is hot.

5. Pour the hot oil into the pepper bowl.

6. Fill jar(s) with the mixture, leaving about 1 inch of space at the top. This heading space allows for expansion of the contents.

7. Wipe the lids well and place them onto the jars. Seal them with jar rings.

8. Put the jar(s) in a food canner. This device is used to sterilize canned or preserved foods and is available online or in food stores. Process in the jars in the canner and boiling water according to the directions supplied with the canner. Typically, it takes about 15 minutes to boil point jars and 20 minutes for quart jars.

9. Lift the jar(s) from water with a grabber/tongs and let them cool completely.

10. Store the jar(s) for about five to six weeks before opening for best taste and flavor. Once opened, a jar should be kept in the refrigerator. Unopened jars can be left on a shelf or in the refrigerator.

References

• pickyourown.org