• Peppers (see step 1)
• Gar or charcoal grill or an oven or a stovetop (called a "cooker" in the U.K.)
• Tongs

Seasoning: herbs d' Provence, Italian spices, basil, Thyme, whatever you like!

Rubber or latex gloves (if your skin is sensitive to capsicum!)

Step 1 - Selecting the peppers

The most important step!  You need peppers that are FRESH and crisp.  Limp, old peppers will make nasty tasting roasted peppers.  Guests will probably throw them at you.. Select filled but tender, firm, crisp peppers. Remove and discard any soft, diseased, spotted and rusty pods. Select small peppers, preferably 1 inch to 1 and ¼-inch in diameter. Larger peppers are often too fibrous and tough.

Hot pepper caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Hot peppers can burn your eyes and skin - ever heard of pepper spray?

How many peppers and where to get them

You can grow your own, pick your own, or buy them at the grocery store. An average of 9 pounds is needed per canner load of 9 pints jars. A bushel of peppers weighs 25 pounds and yields 20 to 30 pints canned; an average of 1 pound per pint

Step 2 -Wash the peppers!

I'm sure you can figure out how to rinse the peppers in plain cold or lukewarm water.

Step 3 - Cut the stem end off the peppers and remove the seeds

Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper

Step 4 - Blister the peppers

Peppers have a skin that turns REALLY tough when you can the peppers, so you've got to remove the skin before canning.  Fortunately, there is an easy trick to remove the skins.  It's called "blistering".  Just heat up a fry pan to medium hot, and lay the peppers in there skin side down.  In just a few minutes, the skin will start bubble up and darken - that's blistering - once cooled, the skin peels off easily by hand.

Here are some other methods for how to blister peppers:

Outdoor grill method: this is the easiest method - Place peppers on a charcoal or gas grill about 5 to 6 inches above glowing coals; using tongs carefully turn peppers frequently (skin side down if they are cut up), exposing all surfaces to the heat source until skin blisters evenly on all sides.
Oven or broiler method: Place peppers in a hot oven or broiler set at 400º to 450ºF (205º to 232ºC) for 6 to 8 minutes; using tongs carefully turn pepper often until skin blisters evenly on all sides.
Stove top method: Place peppers on wire mesh over a hot electric or gas burner; using tongs carefully turn peppers frequently, exposing all surfaces to the heat source until skin blisters evenly on all sides.

 

Microwave oven method: Place peppers in a microwave
safe dish; cover with secure air-tight lid to allow
for steam build up. Place container on rotating plate in
the center of the oven, then microwave for 7 to 8 minutes
depending the oven wattage and power level (settings
may vary depending on microwave oven used). The blistering is not visible with this method. However, the skin will have a tougher, more brittle texture compared to the raw pepper. Allow steam to fully develop in the covered container for 1to 2 minutes after microwave cooking. Caution: The hot steam will be released from container when the lid is opened - don't get burned!

Step 4 - Allow the peppers to cool

Allow them to cool until you can comfortably handle them (about 20 to 30 minutes).  You don't want to burn your hands, do you? Allow the peppers to cool by placing them in a pan and cover with a damp cloth. This will make peeling the peppers easier.

A visitor writes on August 16, 2009: "My husband learned to roast peppers from his mother which is using the outdoor grill method that you describe. But he was able to also teach his mother a new trick. After you take the peppers off of the grill, place in a paper bag and allow to cool. The skins peel right off. I think it works the same as what you do with the towel.

Step 5 - Peeling the Peppers

Then pull the blistered skin off the rest of the pepper with a gentle tug and an occasional rinse with water. In areas of the pepper where the blistering was not complete, just scrape the skin off with a knife or vegetable peeler.

Step 6 - Finish up!

You can rinse the peppers under the facet to get off any remaining seeds or debris, if you wish, or just scrape them with a knife!  they're ready to eat!  You can also season them with olive oil and spices, typically Italian seasonings like oregano, thyme, basil!

Keep them in the refrigerator for up to 2 months, or freeze them in ziploc bags (or better still, vacuum bags)!

Other Equipment:

From left to right:

1. Jar lifting tongs 
           helpful to pick up hot jars
2. Lid lifter 
           - to remove lids from the pot 
           of hot water 
3. Lid 
          - disposable - you may only 
          use them once
4. Ring 
         - holds the lids on the jar until after
         the jars cool - then you don't need them
5. Canning jar funnel
         - to fill the jars

"Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.

Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.

Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.

Can fruits and vegetables be canned without heating if aspirin is used? No. Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products. Adequate heat treatment is the only safe procedure.

Is it safe to can peppers in a boiling water bath if vinegar is used? No. Recommended processing methods must be used to assure safety. Recommended processing times cannot be shortened if vinegar is used in canning fresh vegetables. (This does not refer to pickled vegetables.)

Salt and sugar are not preservatives for vegetables: they are added to stabilize and improve flavor, but will not prevent spoilage.

Salicylic acid is also NOT a preservative. The University of Illinois reports:

Using Aspirin for Canning

Several years ago, a recipe circulated using aspirin to acidify tomatoes and peppers for canning. Aspirin is not recommended for canning. While it contains salicylic acid, it does not sufficiently acidify tomatoes or peppers for safe hot water bath canning. Green peppers are low acid foods and may only be processed safely in a pressure canner. Lemon juice or vinegar is recommended to acidify tomato products for safe water bath processing.

Think of it like smoking.  We all know someone who smoke their entire life and lived to be 90.  But the cemeteries are filled with the vast majority who didn't.  You'll hear people say "my grandmother did it that way for 20 years".  But of course, the people who died from food poisoning aren't around and often didn't have descendants to tell their tale...

Pressure canners!

If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes,  you will need a pressure canner.  These foods  fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.

There are several manufacturers of pressure canners.  The two leading ones are Presto and All American (Wisconsin Aluminum). They are more expensive than water bath canners, but extremely well built - I bought mine in 1988 and it still looks and works like new!

Presto 01781 23-Quart Pressure Cooker/Canner

Amazon usually has this (through the links at left) for about $79.  (which is a GREAT price for a pressure canner).  Click on the links at left for more info and current pricing.

Features:

• 17 by 15-1/2 inches; 12-year warranty
• Heavy-duty 23-quart aluminum pressure canner and cooker
• Comfortably ergonomic, stay-cool black plastic handles
• Strong-lock lid with pressure regulator, dial gauge, and overpressure plug
• Comes with canning rack to protect jars during canning

All American Pressure Canner and Cooker #921

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!