All About Canning Green Peppers and Easy Recipe

There are several ways of canning green peppers, including pressure canning and water-bath canning pickled green peppers. Pressure canning remains the best and safest way of canning green peppers due to their low acidity.

What is the Best Way of Canning Green Peppers?

The best and safest canning method for green bell peppers is pressure canning. To preserve peppers by water bath canning, they must first be pickled because of their low acidity.

Here are the steps to follow to properly pressure can green peppers:

1. Start by peeling the green peppers, and remove the cores, seeds, and stems.
2. Blanch the peppers for 3 minutes, and then place them in an ice bath briefly.
3. Remove peppers from ice bath and pat dry. Slice peppers into quarters or rings.
4. Pack slices into sterilized pints or half-pint jars. Cover with hot, boiling water leaving 1-inch headspace.
5. Add a tablespoon of bottled lemon juice and a half ‌teaspoon of salt to pint jars or half-pint jars.
6. Run a spatula or knife between the jars and peppers to eliminate air bubbles.
7. Use a damp cloth to wipe the rims of the jars and apply the lids.
8. Add screw bands and tighten until fingertip tight.
9. Process the canning jars in a pressure canner for the time and pressure as indicated below:

Processing green peppers in a dial-gauge pressure canner:

Altitude (ft)	0 – 2,000	2,001 – 4,000	4,001 – 6,000
Pints	11lbs	12lbs	13lbs

Processing green peppers in a weighted-gauge pressure canner:

Altitude (ft)	0 – 1,000	1,000 +
Pints	10lbs	15lbs

10. Once the processing time has passed, turn off the heat. Let the pressure reach zero before opening the canner.
11. Let the canning jars come to room temperature for 12 to 24 hours.
12. Ensure the jars are sealed by removing screw bands and inspecting the lids to ensure they don’t flex up and down.
13. Label sealed jars with the date and contents.
14. Store your canned green peppers in a cool, dry place.

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Can Green Peppers Be Water Bath Canned?

Yes, green peppers can be water-bath canned if they have been pickled first.

All peppers are low-acid veggies, so they must be pressure canned if they have not been pickled.

Peppers are safe for water bath canning when their pH is below 4.6. It is easy to acidify peppers by adding citric acid, bottled lemon juice, or 5% white vinegar to pickling liquid.

How to Pickle Green Peppers and Process in a Water Bath

Pickling peppers before canning is highly recommended. The process is the same for red peppers, sweet bell peppers, and green bell peppers.

Follow these steps to pickle green peppers using the hot water bath canning method:

1. Wash peppers with clean, running water.
2. Slice whole peppers into 1/4-inch thick rings.
3. Wash and sanitize pint jars, lids, and screw bands.
4. Place the sliced peppers into pint jars.
5. Peel garlic gloves and cut onions into thin slices, and add to the jars with the peppers.
6. In a large pot, mix white vinegar, garlic, sugar, pickling salt, and water.
7. Heat the mixture in the large pot until boiling and simmer for about 10 minutes.
8. Add hot liquid to the canning jars, leaving 1-inch headspace.
9. Eliminate any air bubbles using a bubble popper tool or spatula.
10. Wipe the jar rims and secure the lid. Add screw bands and tighten until fingertip tight.
11. Set your peppers in a prepared water bath canner, ensuring the water covers the lids by 1-2 inches.
12. Process in a boiling water bath canner for 10 minutes.
13. Remove the jars from the boiling water, and place them on a towel-covered surface.
14. Allow them to cool for 12-24 hours.
15. Inspect the seals and ensure they don’t move up and down when pressing on the top.
16. Remove the screw bands, label the jars, and store them in a cool, dry place.

Do You Have to Blanch Bell Peppers Before Canning?

Blanching green peppers before the canning process is not necessary. However, blanching has some benefits, including preserving the texture and color of green peppers and inhibiting the action of enzymes that are responsible for flavor.

Will Canning Green Peppers Help Them Stay Fresh Longer?

Yes, canning peppers can help them stay fresh for a longer period. Although you can extend the shelf life of refrigerated canned green peppers, their flavor will start to degrade the longer they stay in the fridge.

Refrigerated green peppers have a shelf life of 6 months. If stored properly, pickled and canned peppers can last up to 3 years.

How to Store Canned Green Peppers

Store canned green peppers in a labeled, airtight container in a cool, dry place away from direct sunlight and humidity. Store any opened jars of canned peppers in the refrigerator and consume them in 1-2 weeks.