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Bulletin #4043, Let’s Preserve Peppers

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Let’s Preserve

Peppers

green peppers; photo by Edwin Remsberg, USDADeveloped by Penn State Cooperative Extension with special project funds from Extension Service, U.S. Department of Agriculture.

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Types of Peppers and Products

  • Regular: made with bell, pimiento, chile, or jalapeno peppers.
  • Sweet pickled: made with banana, bell, hungarian, and pimiento peppers.
  • Hot pickled: made with chile and jalapeno peppers.
  • Marinated: normally made with sweet red, yellow and green peppers.
  • Pickled pepper relish: normally made with sweet red, yellow and green peppers.

Quality

Select firm, yellow, green, or red peppers free of disease and insect damage.

Quantity

An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints, an average of 1 pound per pint.

Handling and Preparation

Select your favorite pepper(s). Caution: If you choose hot peppers, wear plastic gloves while handling them, or wash hands thoroughly with soap and water before touching your face. Small peppers may be left whole. Wash and quarter large peppers. Remove cores and seeds. Slash two or four slits in each pepper, and place in a hot oven (400 degrees F) or broiler for 6 to 8 minutes until skins blister. Cool peppers in water and slip off skins. Flatten small whole peppers.

Wash jars. Prepare lids according to the manufacturer’s instructions. Place products into jars. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and tighten screw bands. Process jars in a pressure or boiling water canner.

Process Times

Table 1. Recommended Hotpack Processing Times in a Pressure Canner
Canner Gauge Pressure at Altitudes of:
Dial Gauge Canner Weighted Gauge Canner
Product Jar size Time (minutes) 0 – 2000 ft. 2,001 – 4000 ft. 0 – 1000 ft. Above 1000 ft.
Standard Peppers Half-pint 35 11 lbs 12 lbs 10 lbs 15 lbs

Canning Procedure

To process in a pressure canner, place jar rack, 2 inches of water, and sealed jars in the canner. Fasten lid, and heat canner on high setting. After steam exhausts 10 minutes, add weighted gauge or close petcock to pressurize the canner. Start timing the process when the desired pressure is reached. Regulate heat to maintain a uniform pressure, and process jars for the time given in Table 1.

When processing is done, remove canner from heat. Air-cool canner till it is fully depressurized. Slowly remove weighted gauge or open petcock. Wait two more minutes, and unfasten and carefully remove canner lid. Remove jars from canner with a jar lifter and place on towel or rack. Do not retighten screw bands. Air-cool jars 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store the jar in a clean cool dark place. If the lid is unsealed, examine and replace jar if defective, use a new lid, and reprocess as before. Wash screw bands and store separately. Products are best if eaten within a year and safe as long as lids remain vacuum sealed.

To process in a boiling water canner, preheat canner halfway with water to 180 degrees F for hot packs or 140 degrees F for raw packs. Load sealed jars onto the canner rack and lower rack with handles; or load one jar at a time with a jar lifter onto rack in canner. Add water, if needed, to a level of 1 inch above jars and add canner cover. When water boils vigorously, lower heat to maintain a gentle boil and process sealed jars as proscribed in Table 2 below.

Standard Peppers

Fill jars loosely with peeled, cored, or flattened sweet or hot peppers. Add 1/2 teaspoon of salt to each pint, if desired. Add hot water, leaving 1-inch headspace. Adjust lids and process the product for the time given in Table 1.

Process Times

Table 2. Recommended Processing Times for Peppers in a Boiling Water Canner
Minutes of processing time at altitudes of:
Product Style of Pack Jar size 0 – 1000 ft. 1001 – 3000 ft.

Pickled sweet

Hot

Half-Pints

Pints

5

5

10

10

Pickled hot

Raw

Half-Pints

Pints

10

10

15

15

Marinated

Hot

Half-Pints

Pints

15

20

20

25

Pickled pepper-onion relish

Hot

Half-Pints

Pints

5

5

10

10

Pickled corn-pepper relish

Hot

Half-Pints

Pints

15

15

20

20

Piccalilli

Hot

Half-Pints

Pints

5

5

10

10


Pickled Peppers

Ingredients
7 lbs. firm bell peppers
3 1/2 cups sugar
3 cups vinegar (5%)
3 cups water
9 cloves garlic
4 1/2 tsp. canning or pickling salt

Procedure
Select and wash your favorite sweet peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil vinegar, water, and sugar for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; or double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2 inch headspace. Adjust lids and process jars as prescribed in Table 2.

Yield: About 9 half-pints


Pickled Hot Peppers

Ingredients
4 lbs. hot long red, green, or yellow peppers
3 lbs. sweet red and green peppers, mixed
5 cups vinegar (5%)
1 cup water
4 tsp. canning or pickling salt
2 tbsp. sugar
2 cloves garlic

Procedure
Wash peppers. Peel as described on page 1. If small, peppers are left whole. Slash 2 or 4 slits in each. Quarter large peppers. Flatten small peppers. Fill jars, leaving 1/2 inch headspace. Combine and heat other ingredients in boiling water and simmer 10 minutes. Remove garlic. Add pickling solution over peppers, leaving 1/2 inch headspace. Adjust lids and process jars as prescribed in Table 2.

Yield: About 9 pints


Marinated Peppers

Ingredients
4 lbs. firm peppers
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp. oregano leaves
1 cup olive or salad oil
1/2 cup onions, chopped
2 cloves garlic, quartered (optional)
2 tbsp. prepared horseradish (optional)

Procedure
Select your favorite sweet or hot peppers. Peel peppers as described on page 1. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon of salt in each half-pint, or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed, oil/ pickling solution over peppers, leaving 1/2 inch headspace. Adjust lids and process jars as prescribed in Table 2.

Yield: About 9 half-pints


Pickled Pepper-Onion Relish

Ingredients
6 cups onions, finely chopped
3 cups sweet red peppers, finely chopped
3 cups green peppers, finely chopped
1 1/2 cups sugar
6 cups vinegar (5%), preferably white distilled
2 tbsp. canning or pickling salt

Procedure
Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars with hot relish, leaving 1/2 inch headspace, and seal tightly. Store in refrigerator and use within one month. Caution: If extended storage is desired, jars must be processed immediately after filling, as prescribed in Table 2.

Yield: About 9 half-pints


Pickled Corn-Pepper Relish

Ingredients
10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
2 1/2 cups sweet red peppers, diced
2 1/2 cups sweet green peppers, diced
2 1/2 cups celery, chopped
1 1/4 cups small onions, diced
1 3/4 cups sugar
5 cups vinegar (5%)
2 1/2 tbsp. canning or pickling salt
2 1/2 tsp. celery salt
2 1/2 tbsp. dry mustard
1 1/4 tsp. turmeric

Procedure
Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce packages of frozen corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2 inch headspace. Adjust lids and process jars as prescribed in Table 2.

Yield: About 9 half-pints

Nutritional Information

Average Content of a 1/2 Cup Serving (4 to 4.4 oz.) of Peppers
Green Sweet (diced), Raw Red Sweet (diced), Raw Green Sweet (diced), Cooked Green Pickled Red Pickled
Calories 17 23 15 25 25
Carbohydrates, g 3.5 5 3 6 5
Fats, g 0.2 0.3 0.2 0.7 0.7
Protein, g 0.5 1.0 0.8 0.8 1.0
Sodium, mg 10 7
Vitamin A* 6 60 6 15 230
Vitamin C* 160 250 130 130 60
Thiamin 4 4 2 2
Riboflavin 2 2 2 6
Niacin 2 2 8 2

* Expressed as percentage of the U.S. Recommended Daily Allowances (US RDA). Other vitamins contained at insignificant levels.


Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.

© 2001

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