canning anaheim peppers - Ask Extension
I have looked up on line, in canning books, etc. and can't find a "clear" answer on how to can my home grown anaheim peppers. I just want a simple wa...
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canning anaheim peppers #216297
Asked October 09, 2014, 5:43 PM EDT
I have looked up on line, in canning books, etc. and can't find a "clear" answer on how to can my home grown anaheim peppers. I just want a simple water bath method. I've seen options with salt and vinegar in the water. Can I safely can with this recipe? Per 1/2 pint; fire roast the skins and remove; 1/4 t. canning salt; 1/2 Tbsp lemon jc. and water? then water bath for 5 minutes or for how long? I gleaned this recipe from several others that were for pickling. I don't want to pickle or marinate anything else with the peppers (onion, carrot, etc.)
Columbia County Oregon
Expert Response
Hello and thank you for submitting your question to Ask an Expert.
Peppers are a low-acid food. In order to safety can them in a water bath canner they must have a significant amount of acid added to them. That is why the recipes you see are for pickling with vinegar. If you do not want to pickle them, then they MUST be canned in a pressure canner. Pressure canners are able to reach temperatures above the boiling point and are necessary to ensure that the life-threatening botulism toxin does not develop in low-acid foods.
For complete instructions on canning peppers, please refer to our publication, Preserving Peppers.
You can also view all of our food preservation instructions and publications by visiting our website: http://extension.oregonstate.edu/fch/food-preservation
Happy canning!
Peppers are a low-acid food. In order to safety can them in a water bath canner they must have a significant amount of acid added to them. That is why the recipes you see are for pickling with vinegar. If you do not want to pickle them, then they MUST be canned in a pressure canner. Pressure canners are able to reach temperatures above the boiling point and are necessary to ensure that the life-threatening botulism toxin does not develop in low-acid foods.
For complete instructions on canning peppers, please refer to our publication, Preserving Peppers.
You can also view all of our food preservation instructions and publications by visiting our website: http://extension.oregonstate.edu/fch/food-preservation
Happy canning!
Thank you. Does it matter what size of a pressure cooker I use? I have a big one for quarts but only will can about 5 or 6 half pints of peppers. Can I use a smaller canner that a person would use to make a meal in?
Hi there,
When they do the research on canning times they do take in to account the size of the pressure canner. So, it is best to use a pressure canner that is specifically designed for canning - rather than just a small pressure cooker that come in sauce pot sizes. The box and instruction booklet will indicate that it is a "canner / cooker". It is fine if there are just a few jars in the bottom of the large canner. It will come up to pressure relatively quickly. Also - if you need your pressure gauge tested we do that for free in our office here in St. Helens (505 N. Columbia RIver Highway). Give us a call and schedule a time to bring it by. <personal data hidden>. Dial gauges should be checked every year for accuracy.
When they do the research on canning times they do take in to account the size of the pressure canner. So, it is best to use a pressure canner that is specifically designed for canning - rather than just a small pressure cooker that come in sauce pot sizes. The box and instruction booklet will indicate that it is a "canner / cooker". It is fine if there are just a few jars in the bottom of the large canner. It will come up to pressure relatively quickly. Also - if you need your pressure gauge tested we do that for free in our office here in St. Helens (505 N. Columbia RIver Highway). Give us a call and schedule a time to bring it by. <personal data hidden>. Dial gauges should be checked every year for accuracy.
