Making and Canning Hot Peppers
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We use this easy recipe and procedure to can most peppers at home. Be
careful to work with gloves when handling hot peppers!
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Hot Peppers
 1/2 Pint
1/2 lb.
 Pint
1 lb.
Boiling Water
 as needed
 as needed
Canning Salt
 1/2 teaspoon
 1 teaspoon
1. Roast peppers as done using a red bell
pepper above, over the stove turning every 5
minutes until blackened. For large quantities,
roast in the oven at 450° F for 45 minutes,
turning once.

Place in brown paper sack to steam until
cool for about 45 minutes.
 2. Skin will be very loose. Peel, remove core
and seeds.

For processing and canning peppers, go to
the following page.
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