How to Can Italian Hot Peppers

Can hot Italian peppers to save for later use.

Many people think only of South America and southeast Asia when it comes to hot peppers, but parts of Italy also produce these sweat-inducing fruits. As with any other pepper, Italian hot peppers can be canned and stored for later use. When it comes to canning Italian hot peppers, you can use traditional Italian herbs and oils to help accent the fruity tones associated with the peppers and put a new twist on the flavor.

Things You'll Need

• Dish soap
• 3 pint-sized jars
• Vegetable scrubber
• 1 lb. hot peppers
• Knife
• 6 cloves garlic
• 3 tbsp. dried oregano
• 1 1/2 cups vinegar
• 1/3 cups water
• 1/3 tbsp. pickling salt
• ¼ cup olive oil
• Saucepan
• Funnel
• Paper towel
• Canner

Instructions

1. Clean three pint-sized jars, along with the lids, in hot water and dish soap. Let the jars and lids air dry. You can also use the sanitize setting on your dishwasher if you have this option.

2. Rinse 1 lb. of hot peppers under warm water and scrub them with a vegetable scrubber. Discard any wrinkled, rotten or bruised peppers.

3. Cut two slits along the length of each pepper. Cut the stems off each pepper if desired.

4. Add two cloves of garlic and 1 tbsp. of dried oregano to each of the jars. Stuff each jar with the peppers until there is only an inch of empty space at the top.

5. Combine 1 1/2 cups of white vinegar, 1/3 cup of water, 1/3 tbsp. pickling salt and ¼ cup olive oil in a saucepan. Put the saucepan on the stove at high heat and let it come to a boil. Reduce the heat to medium-low and let it simmer for five minutes.

6. Pour an even amount of the pickling solution into each jar. Use a funnel to prevent spillage if necessary. Keep an eye on the oil and do your best to ensure each jar gets the same amount. Each jar should have no more than 2 tbsp. of oil.

7. Wipe the rims of the jars with a paper towel to remove any pickling solution.

8. Screw the lids on top of the jars. The lids need to be just tight enough so liquid cannot escape.

9. Put the jars inside the rack of a canner. Fill the canner with enough water to cover the jars.

10. Put the canner on the stove at high heat and let the water boil for 15 minutes. Add five minutes if you live at an altitude of 6,000 feet or higher.

11. Remove the jars from the heat and let them cool to room temperature before you handle them again. Store them in a cool, dark area such as a pantry or cupboard.

References

• Colorado State University Extension: Making Pickled Peppers at Home