Cold pack hot peppers to preserve them.
When preserving vegetables for long-term storage, many people choose to can the vegetables with a pressure canner. Canning with the cold pack method involves processing either fruits or vegetables and placing them into jars while the food remains uncooked. Use this method to cold pack hot peppers and you will be able to enjoy these tasty and spicy peppers throughout the year because they will stay fresh and delicious in the jars.
Instructions
1. Place the hot peppers into the colander and wash them. Transfer the peppers to the cutting board and slice off the tops of the peppers with the sharp knife. Cut the peppers in half from top to bottom. Remove the seeds if you desire (retain the seeds if you want your peppers extra spicy). Collect the sliced peppers in a bowl as you prepare them.
2. Wash the glass jars and inspect them for cracks or chips. Discard any jars you find with damage.
3. Fill the saucepan with water and bring the water to a brisk boil on the stove top. Remove the saucepan from the heat after the water boils.
4. Place the prepared the jars, filling the jars to within 1 inch of the top with peppers.
5. Pour the boiling water over the peppers in the jars, leaving 1 inch of free "headspace" at the tops of the jars.
6. Place the lids and rims onto the jars, tightening them gently with your hands (avoid over tightening).
7. Add 2 inches of water to the pressure canner and place the canner on a burner. Simmer the water and then add the prepared jars to the canner.
8. Close the canner and watch the lid to see when steam starts to escape through the valve on the top of the lid. After 10 minutes, close the valve.
9. Begin timing the canning--allow the peppers to process for 35 minutes with the pressure gauge at 10 lbs. Turn the burner down if the gauge exceeds 10 lbs. and turn it up if it falls below 10 lbs.
10. Turn the burner off after 35 minutes and leave the canner undisturbed until the pressure gauge reaches zero again. Open the valve on the top of the canner first to release pressure and then carefully open the lid to remove the jars.
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