• When possible, preserve fresh, locally-grown peppers for the best quality and nutritional value.
  • Know when fresh peppers are available in your state with this seasonal food guide.

1. Selection

  • Approximately 1 1/3 pounds fresh peppers will yield 1 quart canned. 
  • For best results, choose fresh, thick-fleshed peppers with firm waxy skins, bright color, and no defects. Avoid soft, shriveled, and faded peppers.
  • Wear plastic gloves to protect your skin when handling hot peppers.
  • Refer to our tested recipes below for quantity needed.

 

Recipes

If this is your first time canning or pickling, or it has been awhile, it is recommended that you read Using Boiling Water CannersGeneral Canning Information, and General Pickling Information before begin

2. Ingredients

(Makes 7 to 8 pints)

  • 2 ½ pounds peppers, mild or hot, as desired
  • 1 pound cucumbers, cut into ½-inch chunks
  • 2-4 carrots, cut into ½-inch chunks
  • ½ pound cauliflower, cut into 1-inch flowerettes
  • 1 cup peeled pickling onions
  • 7-14 garlic cloves, as desired
  • 6 cups vinegar (5% acidity)
  • 3 cups water
  • 2 tablespoons canning and pickling salt
  • 2 tablespoons sugar, if desired

3. Equipment

  • Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)
  • Canning jars: Use standard canning jars without cracks or chips (see recipe for sizes)
  • Lids and bands: Bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
  • Long-handled spoon
  • Bowls
  • Colander
  • Wide-mouth funnel
  • Jar lifter (for moving jars into/out of the canner)
  • Lid wand (magnetic tool used to transfer lids to jars)
  • Bubble freer, or a plastic or rubber knife-like utensil (for removing air bubbles from food)
  • Ruler for measuring headspace (some bubble freers include this feature)
  • Medium pot for cooking pickling solution
  • Medium pot for extra boiling water
  • Towels or wire rack for cooling jars
  • Paper towels
  • Hot pads
  • Cutting board
  • Knives
  • Timer or clock

4. Prepare Canning Equipment

Water Bath Canner-

  • Assemble and wash equipment and containers.
    • Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
  • Follow manufacturer’s instructions for preparing lids.
  • Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
  • Center the canner over the burner and preheat the water to 140 degrees F for raw-packed foods.
  • In medium pot, boil some extra water to use later, as needed, to cover the jars.
  • Begin preparing food for your jars while this water is preheating.

5. Prepare Ingredients

  • Wash and prepare vegetables.
    • Slit small peppers and/or core large peppers and cut into strips.
    • Remove blossom end of cucumbers and cut into chunks.
    • Peel and chunk carrots.
    • Break cauliflower into flowerettes.
    • Peel pickling onions.
  • In a medium pot, combine vinegar, water, salt and sugar.
  • Bring to boil and reduce to simmer.

6. Pack Jars

  • Pack vegetable medley into jars, leaving 1/2-inch headspace.
  • Pour hot pickling solution over mix in jars keeping 1/2-inch headspace.
  • Remove air bubbles.
  • Add more pickling solution, if needed, for headspace of 1/2-inch.
  • Wipe jar rims with a clean, wet paper towel.
  • Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.

7. Process Jars

Water Bath Canner-

  • With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
  • Add or remove boiling water as needed until jars are covered by 1" -2".
  • Turn heat to high and bring to a vigorous boil. Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
  • Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
  • When processing time is up, turn off heat and remove canner lid. Wait 5 minutes before removing jars.
  • Using jar lifter, remove jars and place them on a rack or dry towel.
  • Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
  • Once cool, remove the screw bands and check the seal.
  • CAUTION! If any jars do not seal, they are NOT shelf-stable and should be stored in the refrigerator until consumed.

8. Store

  • Label jars with product name, date, and processing method.
  • Store pickled products in a cool, dark place, where there is no danger of freezing.
  • For best flavor in pickles, wait five to six weeks before opening.

 

Not sure of your elevation? Click here

Boiling water bath processing time- PINTS or HALF PINTS
0-1,000 ft 1,001-3,000 ft 3,001-6,001 ft 6,001-10,000 ft
10 min 15 min 15 min 20 min

If this is your first time pickling, or it has been awhile, it is recommended that you read Using Boiling Water CannersGeneral Canning Information, and General Pickling Information before beginning.  

 

CAUTION! Improper procedures when canning vegetables in oil can result in risk of botulism. Follow the recommended procedures and tested recipe below exactly.

2. Ingredients

(Makes 7 to 8 pints)

  • 3 pounds hot peppers (Jalapenos or other varieties)
  • 7 to 14 cloves garlic
  • 7 tablespoons dried oregano
  • 5 cups vinegar (5% acidity)
  • 1 cup water
  • 1 tablespoon plus 1 teaspoon pickling salt
  • 3/4 cup vegetable or olive oil

3. Equipment

  • Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)
  • Canning jars: Use standard canning jars without cracks or chips (see recipe for sizes)
  • Lids and bands: Bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
  • Rubber gloves
  • Long-handled spoon
  • Bowls
  • Colander
  • Wide-mouth funnel
  • Jar lifter (for moving jars into/out of the canner)
  • Lid wand (magnetic tool used to transfer lids to jars)
  • Bubble freer, or a plastic or rubber knife-like utensil (for removing air from food)
  • Ruler for measuring headspace (some bubble freers include this feature)
  • Large pot for heatng pickling solution
  • Medium pot for extra boiling water
  • Towels or wire rack for cooling jars
  • Paper towels
  • Hot pads
  • Cutting board
  • Knives
  • Timer or clock

4. Prepare Canning Equipment

Water Bath Canner-

  • Assemble and wash equipment and containers.
    • Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
  • Follow manufacturer’s instructions for preparing lids.
  • Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
  • Center the canner over the burner and preheat the water to 140 degrees F for raw-packed foods.
  • In medium pot, boil some extra water to use later, as needed, to cover the jars.
  • Begin preparing food for your jars while this water is preheating.

5. Prepare Ingredients

Caution! Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

  • Wash peppers.
  • Make two small slits in each whole pepper.
  • In large pot, combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes.

6. Pack Jars

  • Pack one or two garlic cloves and one tablespoon oregano into each pint jar.
  • Add peppers, packing tightly into jars and leaving 1-inch headspace.
  • Pour hot pickling solution over peppers, leaving 1-inch headspace. Make sure oil is equally distributed across jars. There should be no more than two tablespoons of oil per pint.
  • Remove air bubbles and add more pickling solution as needed so headspace is 1-inch.
  • With a clean, wet paper towel, carefully wipe the jar rims so they are free of all oil and food particles.
  • Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.

7. Process Jars

Water Bath Canner-

  • With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
  • Add or remove boiling water as needed until jars are covered by 1" - 2".
  • Turn heat to high and bring to a vigorous boil. Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
  • Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
  • When processing time is up, turn off heat and remove canner lid. Wait 5 minutes before removing jars.
  • Using jar lifter, remove jars and place them on a rack or dry towel.
  • Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
  • Once cool, remove the screw bands and check the seal.
  • CAUTION! If any jars do not seal, they are NOT shelf-stable and should be stored in the refrigerator until consumed.

8. Store

  • Label jars with product name, date, and processing method.
  • Store pickled products in a cool, dark place, where there is no danger of freezing.
  • For best flavor in pickles, wait five to six weeks before opening.

Not sure of your elevation? Click here

Boiling water bath processing time- HALF PINTS
0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft 6,001-10,000 ft
15 minutes 20 minutes 20 min 25 min
Boiling water bath-PINTS
0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft 6,001-10,000 ft
15 min 25 min 30 min 35 min

If this is your first time pickling, or it has been awhile, it is recommended that you read General Pickling Information before beginning.  

CAUTION! This recipe is intended for pickled peppers that will be stored in the refrigerator. All pickled pepper products to be stored at room temperature must be processed to avoid the risk of botulism! 

2. Ingredients  

  • 1-2 pounds any type of pepper, or a mixture
  • To make 6 cups brine:
    • 5 cups vinegar (5% acidity)
    • 1 cup water
    • 1 tablepsoon canning and pickling salt

3. Equipment

  • Canning jars: Use standard canning jars without cracks or chips (see recipe for sizes)
  • Lids and bands: Bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
  • Plastic or rubber gloves
  • Bowl
  • Colander
  • Wide-mouth funnel
  • Jar lifter (for moving jars into/out of the canner)
  • Lid wand (magnetic tool used to transfer lids to jars)
  • Bubble freer, or a plastic or rubber knife-like utensil (for removing air from food)
  • Ruler for measuring headspace (some bubble freers include this feature)
  • Large covered pot for sterilizing jars 
  • Medium pot for extra boiling water
  • Towels or wire rack for cooling jars
  • Paper towels
  • Hot pads
  • Cutting board
  • Knives

4. Prepare Equipment 

  • Sterilize jars.
    • To sterilize empty jars, place right side up on canning rack in large canner or pot.
    • Fill pot and jars with hot water to 1 inch above jar tops.
    • Boil 10 minutes plus 1 minute per 1,000 feet above sea level.
    • Keep jars in simmering water until ready for use.
  • Prepare lids and bands according to manufacturer’s  directions.

5. Prepare Ingredients

  • Wash peppers.
  • Small peppers may be left whole with two small slits cut in each pepper.
  • Core and cut large peppers into strips or pieces.
  • Combine vinegar, water and salt in a large pot.
    • Bring to a boil, reduce heat and simmer five minutes.

6. Pack Jars

  • Pack peppers tightly into sterilized jars, leaving 1/2-inch headspace.
  • Pour hot vinegar solution over peppers, leaving 1/8-inch headspace.
  • Remove air bubbles.
  • Adjust headspace so that brine covers all peppers, still leaving 1/8-inch headspace.
  • Wipe rims with clean, wet paper towel.
  • Place sterilized lids on jars. Do not put on screwbands.
  • Allow jars to cool, then put on screwbands. 

7. Store

  • Label with name of product and date.
  • Refrigerate six to eight weeks for the pickled flavor to fully develop. Keep refrigerated and use within six months.
  • This refrigerated pepper product allows the peppers to marinate in a high acid solution, at a cold temperature, and in the presence of air, which prevents the risk of botulism toxin developing during storage. However, remember that pickled pepper products to be stored at room temperature must be processed in a boiling water-bath, to avoid the risk of botulism. 

Not sure of your elevation? Click here

If this is your first time canning or pickling, or it has been awhile, it is recommended that you read Using Boiling Water CannersGeneral Canning Information, and General Pickling Information before beginning. 

2. Ingredients

(Makes 7 to 8 pints)

  • 2 pounds Hungarian or banana peppers*
  • 2 pounds sweet peppers (in strips)*
  • 1 pound cherry peppers*
  • 1 Jalapeno per jar (if desired for hotness)
  • 1 clove peeled garlic per jar
  • 6 cups vinegar (5% acidity)
  • 2 cups water
  • 1 tablespoon plus 1 teaspoon canning and pickling salt
  • 1 tablespoon sugar, if desired

*Note: May use other varieties of peppers to equal 5 pounds (4 quarts).

3. Equipment

  • Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)
  • Canning jars: Use standard canning jars without cracks or chips (see recipe for sizes)
  • Lids and bands: Bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
  • Long-handled spoon
  • Bowls
  • Colander
  • Wide-mouth funnel
  • Jar lifter (for moving jars into/out of the canner)
  • Lid wand (magnetic tool used to transfer lids to jars)
  • Bubble freer, or a plastic or rubber knife-like utensil (for removing air from food)
  • Ruler for measuring headspace (some bubble freers include this feature)
  • Large covered pot
  • Medium pot for extra boiling water
  • Towels or wire rack for cooling jars
  • Paper towels
  • Hot pads
  • Cutting board
  • Knives
  • Timer or clock

4. Prepare Equipment

Water Bath Canner-

  • Assemble and wash equipment and containers.
    • Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
  • Follow manufacturer’s instructions for preparing lids.
  • Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
  • Center the canner over the burner and preheat the water to 140 degrees F for raw-packed foods.
  • In medium pot, boil some extra water to use later, as needed, to cover the jars.
  • Begin preparing food for your jars while this water is preheating.

5. Prepare Ingredients

Caution! Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

  • Wash peppers.
  • Small peppers may be left whole with two small slits in each pepper.
  • Core and cut large peppers into strips.
  • In a large pot, combine vinegar, water, salt and sugar.
  • Bring to boil and reduce to simmer.

6. Pack Jars

  • Pack one clove garlic and a variety of peppers tightly into jars, leaving 1/2-inch headspace.
  • Pour hot pickling solution over peppers, maintaining 1/2-inch headspace. 
  • Remove air bubbles and add more pickling solution, if needed, for 1/2-inch headspace.
  • Wipe jar rims with a clean, wet paper towel. 
  • Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.

7. Process Jars

Water Bath Canner-

  • With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
  • Add or remove boiling water as needed until jars are covered by 1" - 2".
  • Turn heat to high and bring to a vigorous boil. Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
  • Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
  • When processing time is up, turn off heat and remove canner lid. Wait 5 minutes before removing jars.
  • Using jar lifter, remove jars and place them on a rack or dry towel.
  • Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
  • Once cool, remove the screw bands and check the seal.
  • CAUTION! If any jars do not seal, they are NOT shelf-stable and should be stored in the refrigerator until consumed.

8. Store 

  • Label jars with product name, date, and processing method.
  • Store pickled products in a cool, dark place, where there is no danger of freezing.
  • For best flavor in pickles, wait five to six weeks before opening.

 

Not sure of your elevation? Click here

Boiling water bath processing time- HALF PINTS or PINTS
0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft 6,001-10,000 ft
10 minutes 15 minutes 15 min 20 min