How do you can bell peppers?

Answer 1

To can bell peppers: Wash; remove stem & seeds; cut to desired size; blanch in boiling water 3 minutes; pack hot peppers into hot jars (1/2 pints or pints only); add 1/2 tablespoon vinegar or lemon juice to 1/2 pints, 1 tablespoon to pints, add 1/4 teaspoon salt to 1/2 pints, 1/2 teaspoon to pints; ladle boiling water over peppers, leaving 1 inch head space; remove air bubbles w/ a thin, narrow, non-metal stick; add boiling water if necessary to bring water to 1 inch head space; adjust 2-pices caps; process in a STEAM CANNER at 10 psi for 35 minutes (1/2 pints & pints) at sea level to 1,000 ft, 40 minutes 1,001 to 3,000 ft, 45 minutes 3,001 to 6,000 ft.

Note: The salt is optional but the vinegar or lemon juice is not.

Bell peppers are a low acid food. That is why they must be processed in a pressure canner. USDA rates any food that has a pH higher than 4.6 as low acid food. The pH of bell peppers is about 5.5. Various peppers range from just under 5.0 pH to about 6.0 pH.

Answer 2

How To Can Bell Peppers

Answer 3

How To Can Green Peppers

Answer 4

I don't can them. I don't can any vegetables or fruit. I freeze them all. Much better for your body and the fruits and vegetables do not lose so much of their consistency. They stay fresher because you don't cook them. You just wash them and stick them in the freezer. If it is fruit or a vegetable that may turn colors like brown when it is cut, like apples and peaches, you use fruit fresh in the bag. Also, some of them need a little blanching first to remove their outer skins, like peaches and tomatoes. Do that in a boiling water bath just long enough to losen the skin and then take them out and cool them in cold water, remove the skin, pit them and then put them in freezer bags and freeze. (no pits in tomatoes of course) Corn on the cobb needs to be blanched first for 3 minutes before you freeze it to keep it from getting tough in the freezer. That is all there is to it. Be sure you let the fruit and vegetables dry as much as possible or pat them dry before you freeze them. Extra water can make them stick together too much. So far this year I've done blueberries, cherries, rhubarb, strawberries, raspberries, tomatoes, green beans and peaches. I'm getting some more things this weekend. Its also 3 times faster to freeze them than to can them.

Answer 5

Fire roast them first and pack them in light olive oil. Do it every year.

Answer 6

Hope this helps!