Sweet pepper canning recipes is the subject today, and those of you who have followed me know I’m all about canning these days. Canning is a good way to preserve your garden produce and eat healthy all throughout the year. In this article, I’ll share with you different sweet pepper canning recipes which are quite delicious. Hot Peppers make me Fiery” Peppers provide convenience since
they can be sliced, diced and frozen if prepared properly. How to flash freeze peppers is discussed in another chapter of my recommended guide. However, the purpose of this article is to feature you with the best sweet pepper canning recipes that should be your go-to favorites! This article will tell you about health benefits of sweet peppers, including information on its nutrients and vitamins.
Sweet peppers are considered as one of the best sources of nutrients for optimum health. It is widely used in a variety of sauces, salads and eaten raw on top of sandwiches and burgers. From pepperoncinis to sweet peppers, all peppers are healthy. Though there is some debate on the exact health benefits of sweet red bell peppers, they are an excellent dietary addition.
Sweet Pepper Canning Recipes
Need sweet pepper canning recipes? You have come to the right place. I have collected a list of 20 questions and answers that go over sweet pepper canning recipes in depth. Canning is not something everyone will do, it takes time and preparation to get everything set up and going. Canning peppers is a delicious way to enjoy your garden harvest all year. Here’s a collection of 20 sweet pepper canning recipes that are easy to follow, economical and make great gifts when hand delivered along with the preserves. Plus, they’re perfect for giving away as gifts or keeping in your pantry for the off-season.
- prep time: 1 HOUR
- setup time : 25 MINUTES
- pressure canning time : 35 MINUTES
- total time: 2 HOURS
Canning plain peppers at home allows you to preserve peppers right on the pantry shelf for quick weeknight meals.
- Peppers, hot or sweet
- salt (optional, 1/2 tsp per pint)
- Wash peppers before beginning.
- Roast peppers on all sides to blister the skin, using either a grill, stovetop burner or oven broiler for 8-10 minutes. A grill outdoors is my preferred method.
- After roasting, place peppers on a tray under a damp towel for about 15 minutes. This will help the skins slip.
- Remove the towel and slip the skins of the peppers. Be sure to use gloves for hot peppers. Working under running water in the sink helps the skins slip easier.
- Use a sharp paring knife to cut around the stem of each pepper and remove the stem, seed and core of each pepper. For hot peppers, simply cut off the top of each pepper and then remove the seeds. (Again, gloves are important here for hot peppers!)
- Pack the peppers into prepared canning jars, either as whole peppers, slices or dices. For whole peppers, smash the pepper flat before sliding it into the jar (3-4 whole peppers per pint). Be sure to leave 1 inch headspace.
- Prepare a pressure canner according to the manufacturers instructions. This usually means adding 2-3 inches of water to the bottom of the canner and bringing it up to a simmer with the bottom trivet in place.
- Bring a kettle of water to a boil on the stove and fill jars with boiling water, maintaining 1 inch headspace. De-bubble jars, adjust headspace, wipe rims and seal with 2 part canning lids to finger tight. Load into a preheated pressure canner.
- Place the lid on the pressure canner, but do not start bringing it up to pressure. Allow steam to vent for 10 minutes before adding the canning weight and bringing the canner up to pressure (see notes for pressure).
- Once at pressure, process jars for 35 minutes. Canning in pints or half pints is acceptable, but don’t use quarts or larger jars. Be sure to maintain pressure for the entire process time, and if the canner drops below pressure, re-start the timer.
- Once the jars have processed at pressure for 35 minutes, turn off the heat and allow the canner to cool completely before removing the jars. (Don’t ever attempt to rapid cool a pressure canner.)
- When cool, remove the jars and check seals. Store any unsealed jars in the refrigerator for immediate use. Properly processed and sealed jars should maintain quality on the pantry shelf for 12-18 months.
Always wear gloves when handling hot peppers. Even “mild” hot peppers can cause problems when working with large batch sizes, and you should avoid getting them on your hands. Obviously, also avoid touching your eyes and other sensitive parts until you’ve thoroughly washed your hands (even if wearing gloves).
A pint jar will hold about 3-4 medium sweet peppers, or roughly 1 pound as purchased/harvested. Hot peppers tend to lose more volume during roasting, skinning and seeding. Diced peppers also pack better into jars. For diced hot peppers, expect to use 2 to 2 1/2 pounds of fresh peppers to fill each pint.
The canning time for peppers (35 minutes) remains the same regardless of altitude. The pressure, however, varies based on your altitude and the type of canner you’re using.
For a Dial Guage Pressure Canner:
- 0 to 2,000 Feet Elevation use 11 pounds pressure
- 2,001 to 4,000 Feet Elevation use 12 pounds pressure
- 4,0001 to 6,000 Feet Elevation use 13 pounds pressure
- 6,001 to 8,000 Feet Elevation use 14 pounds pressure
For a Weighted Guage Pressure Canner:
- 0 to 1,000 Feet Elevation use 10 pounds pressure
- 1,001 Feet Elevation and above use 15 pounds pressure
PICKLED PEPPER RECIPE FOR HOME CANNING
This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.
- 5 Cups Diced Peppers, Mix of Hot and Sweet
- 5 Garlic Cloves
- 2 Cups Cider Vinegar
- 1 Cup Water
- 2 tsp Canning Salt
- 1 tsp Sugar
- Begin by preheating your water bath canner.
- Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
- Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
- Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)
JUST GETTING STARTED CANNING?
If you’re just getting started canning, but plan on making canning and preserving food part of your lifestyle long term, try investing in an online canning course. Pioneering today has a canning with confidence course that takes you through the ins and outs of canning from basic canning safety all the way through to pressure canning meat at home. The course covers:
- Canning Safety – Safe techniques to for home canning
- Water Bath Canning – Jams, jellies, pickles, tomatoes, and other high acid fruits and vegetables including low sugar, no pectin variations.
- Pressure Canning – How to safely operate a pressure canner at home to can almost any type of food for long-term preservation
- Troubleshooting and Storage – Figuring out why a recipe just didn’t work, and maximizing storage of your home canned goods.
WHAT IS A PICKLED PEPPER?
A pickled pepper is in its most basic form, a bell pepper that has been preserved by pickling. Pickling usually involves submersion in a brine of vinegar and water with various herbs and spices, depending on the recipe and the desired results.
Just about any pepper under the sun can be pickled. The most common types of pickled peppers are banana peppers, sweet bell peppers, wax peppers and of course, jalapeno peppers. You can use the brine in this recipe to pickle any of those types. In this particular post, I am using the long sweet peppers. They tend to be sweeter than regular bell peppers, and they are the perfect shape for making pickled pepper rings!
I have a recipe here at Lord Byron’s Kitchen using jalapenos. They are candied jalapenos, which means the brine is sweet – almost syrupy-like – but they are still spicy because they are pickled with the seeds intact. Those types of jalapenos are used frequently for topping nachos and other Mexican dishes.
In contrast, Pickled Sweet Peppers are commonly found on sandwiches and subs. They are oftentimes used on pizza and in green salads. They can also be finely diced and stirred into tuna and chicken salad recipes.
HERE IS WHAT YOU WILL NEED TO MAKE THIS RECIPE:
- Long Sweet Peppers – You can use any sweet pepper variety that has a circumference no larger than one and half to two inches.
- Vinegar – White vinegar is perfect for this recipe, but feel free to use flavoured vinegar if you want to change up the flavour.
- Water – This will dilute the vinegar just a bit, and ensure you have enough brine to fill the jar.
- Sugar – The peppers are already sweet, but you need just a bit of sugar to be sure that the vinegar does not overpower the sweetness.
- Salt – You must use sea salt, otherwise, your peppers will be cloudy.
- Dried Red Chili Flakes – These are optional, but I can’t imagine pickled peppers without a bit of heat. Use as much or as little as you like.
HOW TO MAKE PICKLED SWEET PEPPERS:
SLICING, DICING, AND CHOPPING CAN BE THERAPEUTIC!
This recipe really is easy! Remember, I said if you could boil water and slice the peppers, that’s pretty much all you need to do. Start by washing the peppers. I wash each pepper by hand under cold running water. Gently rub the skin by massaging the pepper in your hand to get a thorough clean. Once you’ve done that, it’s time to start slicing!
You could use a mandolin for this, but I love to cut everything by hand. Any excuse I can find to practice my knife skills, I’ll find it. Lay the pepper flat and start cutting from the bottom end. The first slice is for the compost pile. I only start to save the slices that are actual rings. Cut the pepper into 1/4 inch slices. Once you reach the part with the seeds get in the way, toss what is left into the compost as well.
NOW IT GETS EVEN EASIER!
When all of the peppers are sliced, you can set them aside and move on to the brine. This is so easy! Add the vinegar, water, sugar, salt, and dried red chili flakes to a saucepan. Bring to a full boil. While the brine is boiling, wash your jars with hot soapy water and rinse them very well.
For the number of ingredients used in this recipe, you will get two 500mL (16 ounces / 1 pint) jars. Stuff the pepper rings into the jars. You will have to really push them in there! Once that’s done, and the brine has come to a boil, carefully pour the hot brine into the jars. Fill them all the way up, leaving about a 3/4 inch headspace. Screw on a lid and allow the jars to rest for a few hours to cool. Once cooled, keep refrigerated. Pickled Sweet Peppers will last two to three months.
QUANTITIES OF PEPPERS NEEDED
Numbers are approximate guidelines.
Allow half a kilo (1 pound) raw whole peppers per half-litre (1 US pint) jar.
- Jar size choices: Quarter-litre (½ US pint) or half-litre (1 US pint)
- Processing method: Pressure canning only
- Yield: varies
- Headspace: 3 cm (1 inch)
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: Quarter or half-litres (pints or half-pints) 35 minutes
Canning plain peppers
How to home pressure can plain peppers
- Course Side Dish
- Cuisine American
- Keyword Peppers
- Prep Time 1 hour
- Cook Time 35 minutes
- Total Time 1 hour 35 minutes
- Servings 1 varies
- Calories 78kcal
- peppers (fresh)
- Wash peppers.
- Cut into quarters, removing stems and seeds.
- Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
- Remove from pot with slotted spoon.
- Pack into heated quarter-litre (½ US pint) or half-litre (1 US pint) jars.
- Leave 3 cm (1 inch) headspace.
- Add 1 ½ teaspoons vinegar to each quarter-litre (½ US pint) jar; 1 tablespoon vinegar to each half-litre (1 US pint) jar.
- Optional: a pinch of salt per jar.
- Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: either size jar 35 minutes.
Serving: 250g | Calories: 78kcal | Carbohydrates: 15.1g | Protein: 2.5g | Fat: 0.8g | Saturated Fat: 0.1g | Sodium: 10mg | Fiber: 5.3g | Sugar: 10.5g
|Jar Size||Time||0 to 300 m (0 – 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|¼ litre (½ US pint)||35 mins||10 lbs||15 lb|
|½ litre 1 US pint)||35 mins||10 lbs||15 lb|
- Do not do larger jars; there are no tested, safe times for them.
- If you are doing hot (as in spicy) peppers, it is one thing as a cook to brave prepping one or two peppers with bare hands; it is a different thing altogether to prepare them in industrial quantities such as are encountered when canning. Wear gloves, or your hands will go dry and burn for hours on end, even with mild Jalapeno peppers, and no matter how much you think your hands are “used to it” and no matter how much you think gloves are for wimps. (Sweet peppers should be fine.)
- Instead of the salt, you can use a non-bitter, non-clouding salt sub.
Health Benefits Of Sweet Peppers
Have you ever heard about these health benefits of sweet peppers? To start with, there are many different types of peppers found across the world. The names for the peppers might be different based on their location, but they still have the same health benefits to offer you. In this article, we will mention the most important facts about sweet peppers so that you can learn more about them and start incorporating them in your diet.
- Eye Health: Bell peppers contain over 30 different types of carotenoids including alpha-carotene, beta-carotene, and lycopene. Carotenoids are a phytonutrient family that is responsible for the bright red, yellow and orange coloring in many fruits and vegetables. Researchers have found that they help heal eyes and ward off eye disease because they absorb damaging blue light entering the eyes.
- Prevent Cancer: Carotenoids also have powerful antioxidant effects that can prevent certain types of cancers. Carotenoids deactivate cell-damaging oxygen atoms that react with other molecules in your body. Allowing the bell peppers to ripen will ensure that they have the most antioxidants possible.
- Boosts Immunity: Though ripening bell peppers maximizes antioxidants, it also increases the amount of Vitamin C they have in them. One cup of sliced red bell peppers can give you 157% of your daily vitamin C content, making them a great way to stay healthy.
- Balances Mood: If you are feeling blue, try to increase the amount of vitamin B6 you consume. Vitamin B6 can be found in bell peppers, and can help your brain produce serotonin and norepinephrine, two chemicals that can affect your mood.
- Natural Sleep Aid: Not able to fall asleep at night? The B6 vitamin found in bell peppers also aids in melatonin production, which your body needs to regulate its internal clock.
- Weight Loss: Bell peppers are low in fat and calories- about 1 gram of fat and 29 calories per cup; This makes them an ideal snack option, or a great side for a main meal. This small amount of fat is enough to provide a reliable source of fat-soluble nutrients.
- Beautiful Skin: Along with the previously mentioned vitamins, bell peppers also contain a solid amount of Vitamin E, which helps keep the skin looking fresh and young, and hair strong and vibrant.
- Lowers Cholesterol: Capsaicin is a nutrient that lowers the levels of cholesterol in your system. Although bell peppers contain less capsaicin than their spicier cousins, they do have some. That’s good news for those with high cholesterol, because bell peppers can help lower cholesterol.
- Helps With Pain: Bell peppers can help alleviate chronic pain in a couple ways. Vitamin C and vitamin K, both found in bell peppers, have anti-inflammatory properties, which reduces swelling and protects against osteoporosis.
- Heart Healthy: The anti-inflammatory properties in bell pepper also lowers inflammation in arteries. That means that bell peppers help prevent heart disease and diabetes.
- Bell pepper has some skin benefits. Eating green and yellow veggies, such as green and yellow bell peppers, may help decrease the wrinkling that can occur in the crow’s foot area, according to a study of Japanese women,” adds Amy Gorin, RDN, a plant-based registered dietitian.2
- How much pepper should you eat?
- Believe it or not, it’s possible to overdo it on the bell peppers (as with anything), Minchen says. “Eating too much bell pepper can mean less intake of other essential nutrients, which may lead to nutrient deficiencies in the long term,” she explains. “Also, bell pepper intolerance is quite common (they are in the nightshade family), which means that those with an intolerance may be able to only eat a small amount before they experience digestive and other inflammatory symptoms.” As such, Minchen recommends limiting your bell pepper intake to just one per day. But in any case, talk to your doctor or dietitian if you’ve experienced these symptoms and suspect you may have an intolerance.
How Do You Preserve Sweet Peppers?
When you shop for peppers, pick those that are firm and unblemished. Store them in the fridge where they can last up to a week.
To preserve sweet peppers for longer, you can freeze them.
- Deseed and cut the pepper into evenly sized pieces.
- Store in a freezer bag and use as needed.
You can also dry or pickle bell peppers to preserve them for longer periods.
Sweet peppers are an excellent addition to your diet because they are rich in vitamins and other nutrients that promote good health. They come in a variety of colors and flavors and can be eaten raw or cooked depending on what you prefer.