Use pressure processing to can green chilies.
Green chili peppers are a low acid food unlike many other fruits and vegetables that are canned. For this reason, the pressure processing method of canning should be used. In fact, according to PepperFool.com, pressure processing is the only safe way to can green chilies. Using this method, the chilies are heated to a higher than normal temperature that kills all bacteria and microorganisms. Once they are properly canned, green chilies can be stored for up to one year.
Instructions
Preparing the Green Chilies
1. Hold the green chilies under cold running water and rub them with your hands. Break off the stalks of the chili peppers if they are still attached. Dry the chillies with a clean cloth.
2. Preheat the oven by setting it to broil. Cut a small slit in the side of each pepper using a knife, and remove the seeds by scraping them out with your finger. Place the green chilies on a pan and insert the pan into the oven for six to eight minutes.
3. Remove the pan from the oven using oven mitts. When the pan is removed, the outer skin on the peppers will appear blistered. Set the pan on the stove and place a towel over the peppers. Allow the peppers to cool for approximately 15 minutes. Pick up the green chilies and rub them between your fingers to remove the skin.
Canning the Green Chilies
4. Wash the mason jars and lids in hot water and dish soap. Scrub them thoroughly with a clean sponge to remove dirt and bacteria from the crevices of the jar. Dry the jars and lids with a cloth.
5. Fill a kettle or pot with water and bring it to a boil on a stove burner set to high.
6. Fill each jar with green chili peppers until there is approximately 1 to 2 inches of space in the jar. Fill each jar with boiling water until there is 1 inch of air left at the top of the jar. Insert a butter knife along the sides of the jar to dislodge any trapped air bubbles in the liquid.
7. Wipe the mouth of the jar with a clean paper towel and screw the lid on until secure.
8. Insert the jar rack into the bottom of the pressure canner and fill the device with 2 to 3 inches of hot water. Insert the jars into the bottom of the canner and close the lid. Place the pressure canner on a stove burner turned to high.
9. Open the vent port on top of the canner and turn the pressure dial to the highest setting. Allow the device to heat up until steam comes out of the vent port. Steam for an additional 10 minutes and close the vent port. Allow the canner to remain on the heat for 35 minutes.
10. Turn off the heat to the canner and allow it to depressurize. This can take anywhere from 15 to 30 minutes depending on the size and model of the canner. Remove the vent weight from the top of the canner and carefully open the lid.
11. Remove the jars using a jar lifter and set them on a towel to continue cooling.
Tags: , chili peppers, pressure processing, vent port, , each with