My amazing husband gleefully came home with many paper bags full of Bell Peppers and proudly announced, “Babe! I got us SO MANY PEPPERS!” We stuffed what felt like a zillion for the freezer, we will puree and freeze as many cubes as we can bear, but I had a few wide-mouth pints clean, so off to the pressure canner we went. More info in comment/photo description incoming…
by mckenner1122
3 Comments
Hi u/mckenner1122,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Straight from the Bell Book:
Blanch your peppers three minutes to soften and make it easier to cram into jars.
You can do ha’pints or pints.
Once peppers are crammed in, fill with boiling hot water, leave 1” headspace. I also add 1/2 tsp canning salt to each jar for flavor. De bubble. Add lids. Into canner.
My Presto only needs 3Q of water. Add jars, lid on, vent 10 minutes. Once pressure is at 10psi, set timer for 35 minutes.
Once that’s done, off heat till it naturally comes to zero. *(In my case, this always seems to take slightly less time than watching paint dry, LOL.)*
Lid off, wait 10 more minutes. Then jar out and allow to cool.
I knew right away one was a fail. All the others looked good, floating peppers, ping-a-ling… that last one just lurked.
I share this because it’s important everyone knows – you know you can do *everything* right and sometimes? Junk still happens.
How do they taste out of the jar? Is the skin tough? Whenever I use bell peppers the skin seems tough. I would love to can these. I have 10 plants giving me an unexpected but wonderful amount of peppers.