Canning Bell Peppers

Preserving and canning bell peppers is an excellent way to extend their shelf life and enjoy their flavors throughout the year. This guide will provide you with a detailed step-by-step process to preserve and can bell peppers safely and effectively. By following these instructions, you'll be able to create delicious, homemade preserved bell peppers that you can use in various recipes or enjoy on their own.

Materials and Equipment:

  • Fresh bell peppers (any color)

  • Canning jars with lids and bands (e.g., Mason jars)

  • Large pot for boiling water

  • Canning rack

  • Canning funnel

  • Jar lifter

  • Kitchen tongs

  • Cutting board

  • Sharp knife

  • Paper towels or clean kitchen towel

  • White vinegar or lemon juice

  • Salt (optional)

  • Olive oil (optional)

  • Large bowl filled with ice water

  • Colander or strainer

Step 1: Prepare Your Work Area

1.1. Ensure that your workspace is clean and sanitized.
1.2. Gather all necessary materials and equipment.

Step 2: Select and Wash the Bell Peppers

2.1. Choose firm, ripe bell peppers free from blemishes, bruises, or mold.
2.2. Rinse the bell peppers under cold running water to remove dirt and debris.

Step 3: Blanch the Bell Peppers

3.1. Fill the large pot with water and bring it to a rolling boil.
3.2. While waiting for the water to boil, cut the bell peppers into quarters, removing the stem, seeds, and inner membranes.
3.3. Once the water is boiling, carefully lower the bell pepper quarters into the pot using tongs.
3.4. Blanch the bell peppers for 3 minutes.
3.5. Using tongs or a slotted spoon, transfer the blanched bell peppers to the bowl of ice water to stop the cooking process.
3.6. Once cooled, drain the bell peppers using a colander or strainer.

Step 4: Sterilize the Canning Jars, Lids, and Bands

4.1. Wash the canning jars, lids, and bands in hot, soapy water, and rinse thoroughly.
4.2. Place the jars in the large pot of boiling water, ensuring they are fully submerged.
4.3. Boil the jars for 10 minutes to sterilize them.
4.4. Carefully remove the jars using a jar lifter, and place them upside down on a clean towel to drain and dry.
4.5. In a separate pot, simmer the lids and bands for 5 minutes to sterilize them. Do not boil.

Step 5: Pack the Bell Peppers into the Jars

5.1. Place the canning funnel on top of a sterilized jar.
5.2. Pack the blanched bell pepper quarters into the jar, leaving 1/2-inch headspace at the top.
5.3. If desired, add 1/4 teaspoon of salt and a drizzle of olive oil to each jar for added flavor.

Step 6: Remove Air Bubbles and Seal the Jars

6.1. Run a non-metallic spatula or knife around the inside of the jar to remove any trapped air bubbles.
6.2. Wipe the rim of the jar with a clean, damp paper towel or cloth to remove any food residue.
6.3. Using the tongs, remove a sterilized lid from the simmering water and place it on top of the jar.
6.4. Secure the lid with a sterilized band, tightening it until it's fingertip tight. This means it should be tight enough to hold the lid in place, but not overly tightened, which could prevent proper sealing during the canning process.
6.5. Secure the lid with a sterilized band, tightening it until it's fingertip tight. This means it should be tight enough to hold the lid in place, but not overly tightened, which could prevent proper sealing during the canning process.

Step 7: Process the Jars in a Boiling Water Bath

7.1. Place the canning rack inside the large pot of boiling water.
7.2. Carefully lower the filled jars onto the canning rack, ensuring they are not touching each other or the sides of the pot. If necessary, add more boiling water to cover the jars by at least 1-2 inches.
7.3. Bring the water back to a rolling boil, and process the jars for 15 minutes (adjust the processing time if you live at a high altitude).
7.4. After processing, turn off the heat and carefully remove the jars using a jar lifter. Be sure to keep the jars upright to prevent any leakage or compromising the seal.
7.5. Place the jars on a clean, dry towel, and allow them to cool undisturbed for 12-24 hours.

Step 8: Check the Seals and Store the Jars

8.1. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not move, the jar is properly sealed. If the lid pops up and down, the jar did not seal correctly, and you should refrigerate and consume the contents within a week.
8.2. Remove the bands and wipe down the jars with a damp cloth to remove any residue. You can store the jars without the bands to prevent rusting.
8.3. Label each jar with the contents and the date of canning.
8.4. Store the sealed jars in a cool, dark, and dry place for up to one year. Once opened, refrigerate and consume within a week.

By following this step-by-step guide, you can successfully preserve and can bell peppers to enjoy their flavors throughout the year. Preserved bell peppers are a versatile ingredient that can be used in various recipes, such as salads, pasta dishes, and sandwiches. With a little time and effort, you can create a delicious homemade supply of canned bell peppers.