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How to Can Hot Peppers Recipe

Servings: 10 pints

Ingredients

  • 5 pounds assorted peppers
  • 12 cups white vinegar
  • 4 cups water
  • 20- 30 cloves garlic
  • 3 tablespoons canning / pickling salt

Instructions

  • Add rings and lids to a pot, cover with water and bring to a boil.
  • Fill the canner 2/3 full and turn the heat on low.
  • Place water, vinegar, salt in a pot to boil.
  • Clean garlic
  • Wash and chop peppers into 1/4” slices. For smaller peppers (smaller than your little finger) you can remove the stem and add whole. For a hotter mix keep the seeds.
    hot peppers on cutting board chopped
  • Mix the peppers if using more than one type.
  • Once canning liquid (vinegar, water, salt) is boiling, add garlic and simmer for 5 minutes.
  • Pack peppers into a jar.
  • Pour the canning liquid over the peppers working out any bubbles. Leave 1” of headspace.
    peppers topped off with canning liquid
  • Clean off the rim with a paper towel dampened with vinegar.
  • Add lids and rings. Center the lids on the jars. Finger tighten the lids - don’t crank down on them.
  • Add jars to the hot canner, and slowly lower them into the water with the rack or your jar lifter.
  • Turn the heat on high.
  • Process for 10 minutes once the water comes to a rolling boil.
    boiling canning jar with hot pepper in water bath canner
  • After 10 minutes, turn off the heat and remove the jars. If doing a second batch, I usually remove some of the water and add cold to cool it down to the temp of my canning liquid.
  • Allow the jars to cool and come to room temperature.
  • Test the lids to make sure they have dimpled and no longer flex.
  • Test the lids to make sure they have dimpled and no longer flex.
    dimpled canned jar of hot peppers
  • Once cooled, remove the rings, and give the jars a quick rinse.
  • Label and date each jar.

Notes

Wear gloves when handling the peppers.
Wash and rinse your pint jars then keep them warm - a dishwasher rinse cycle is great for this.