Knowledgebase
Canning #880317
Asked August 05, 2024, 5:30 PM EDT
I purchased a bushel of FIRE ROASTED Pueblo peppers. I would like to can them. I don't want to pickle them as they will lose their roasted flavor. Do I HAVE TO pressure cook them OR can I warm bath them? If I use a warm bath, what kind of brine do I need to keep them preserved with a long shelf life?
El Paso County Colorado
Expert Response
Thank you for your question. If you want to canning your chili peppers you can do so in 2 ways. If you water bath them they MUST me pickled (vinegar brine) for safety. It will of course affect the taste of the peppers.
You also can pressure can you peppers (preferred) so that taste will not be affect. You have to follow tested recipes and follow the pressure canning process correctly. Below are a couple of links about canning chilis and the pressure canning process.
Following the correct process is very important for the safety of your product and those that will consume them.
You can also email me directly at <personal data hidden> for further questions or explanation.
https://livesmartcolorado.colostate.edu/green-chile-preservation/
https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/peppers/
https://nchfp.uga.edu/papers/factsheets/Preserving_Food__Using_Pressure_Canners.pdf
