Canning Hot Peppers - in small batches

I don't know about you but I never ever had enough hot peppers to match the amount needed that is suggested in  canning recipes.  I usually have just enough to fill a pint jar.  Canning peppers is one of the easier things to can and since I figure I'm not the only one out there that doesn't have 14 lbs of peppers readily available, here is how I can individual jars.

Before you start the processing, make sure that your sterilized jars are in hot, even boiling, water as you will hot pack these babies.

Ingredients needed:

  • Enough hot peppers to fill a pint jar (anything extra just use right away)
  • 1/2 cup vinegar
  • 1/2 cup water (note - you want to have equal parts vinegar and water. Reduce or increase amount if needed.)
  • 1 clove of garlic - peeled
  • 1/2 teaspoon of sea salt (optional)



I begin slicing the washed peppers about a 1/4" inch slice.  Seeds and all will go into the jar.  If you have smaller peppers and do not want to take the time to slice them, just cut an X into the peppers to allow them to "vent" and prevent them from exploding.  

Next, I mix equal parts vinegar and water.  A pint will take between 3/4"c - 1c total of the mix, depending on how tight you pack the jar.  Warm the mixture to just below boiling.

Pack the hot jar nice and tight. Stuff those babies in about 1/2 - 1 inch below the rim. Add the peeled clove of garlic and the salt. 

Next add the warm vinegar/water mixture to about 1/2 inch below the rim.

Seal with sterilized lids and rims and water bath for 10 minutes at 1000 feet.


I can't guarantee that I will be eating any of these but I know my husband will put them to good use. Enjoy!



2 Responses
  1. meemsnyc Says:

    That looks awesome. Is this the type of pickled hot jalapeno
    peppers that you see in sandwiches?


  2. Meems, that was the plan that my husband had. There are some fancier recipes out there that may provide a little more depth to the recipe.


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