Description
Canning green peppers is easy and takes very little prep time. Canned green peppers are a delicious addition to soups, casseroles, stews, fajitas, and more!
Ingredients
Scale
- 6 pounds green bell peppers
- 4 cups of water
Instructions
- Heat water in a large stockpot and bring it to a boil.
- Pack sterilized canning jars with cooked or raw green peppers.
- Ladle boiling water into the canning jars, leaving 1-inch headspace.
- Eliminate any air bubbles using a spatula or a specialized bubble popper tool.
- Use a damp towel to wipe the rims and secure the canning lids. Apply screw bands.
- Add 2-4 inches of water to the pressure canner, per the manufacturer’s instructions.
- Place the canning jars in the pressure canner and add the lid.
- Let the pressure canner vent steam for 10 minutes, then allow the pressure to build to the recommended PSI per your elevation (between 10-15lbs of pressure).
- Process pints and half-pints for 35 minutes.
- Remove the jars from the heat and let the canner cool before removing the canning jars using a jar lifter.
- Let the canning jars cool at room temperature for 12-24 hours.
- Inspect the jars by removing the screw bands and ensuring the jars are sealed.
- Label the jars and store them in a cool, dry place.
- Prep Time: 15 minutes
- Additional Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 63kcal
- Sugar: 6g
- Sodium: 0g
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g