Directions for Canning Hot Peppers


Home cooked meals are usually better when the raw ingredients are collected and prepared in the home. If you like things spicy, you can can your own hot peppers for later use in cooking stews, chili and other dishes. Canned peppers last up to a year and offer a vinegary, hot kick to your dishes.

Things You'll Need

  • 4 lbs. hot red, green or yellow peppers
  • 5 cups vinegar
  • 1 cup water
  • 4 tbsp. Salt
  • 2 tbsp. Sugar
  • 2 garlic cloves
  • Jar grabber/tongs
  • Saucepan(s)
  • Storage jar(s)
  • Food canner
  • Sanitize your jars by washing them in the dishwasher or boiling them 10 to 15 minutes.

  • Buy four pounds of fresh hot peppers. The peppers should be crisp and tender. Avoid limp, older peppers. Slice the peppers open and carefully remove the seeds and core. Cut down larger peppers into smaller bits to fit in the jar. Quartering works best.

  • Heat a medium frying pan on high. Place the peppers into the hot pan skin down. Cook the skin until it starts to blister and turn a dark brown. The skin should be tender and peel right off.

  • Place the peppers in the center of a lightly damp towel. Fold the towel over and down on itself, sealing the peppers inside. Let the peppers cool and steam, making it easy to peel them.

  • Mix 5 cups of vinegar, 1 cup of water, 4 tbsp. of salt, 2 tbsp. of sugar and 2 garlic cloves in a saucepan. Boil the mixture for 10 minutes, stirring occasionally.

  • Remove the garlic cloves from the mix and toss them in the trash.

  • Unwrap the peppers and peel the skin from the meat. Place the peeled peppers in your glass jars. Fill the jars up with the vinegar mixture, leaving a little space near the lid. Place the lid top on the jar opening and twist down the lid ring and tighten.

  • Place the jars into the food canner or a large pot of boiling water. Boil the jars for 10 to 20 minutes. Remove the jars from the food canner or boiling water with tongs and set them aside to cool overnight.

  • Store the jars in a cool dark location. They do not require refrigeration as long as they're sealed. The peppers will keep about 12 months.

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  • Photo Credit peppers image by domek73 from
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