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In only a few steps, you’ll be able to can any variety of peppers — from sweet to hot — and you can be sure that you have a delicious supply all year long.
You Will Need
1 lb. peppers
½ tsp. canning salt
Baking sheet
Damp cloth
Sterilized, pint-sized canning jar with a sterilized lid
Pressure canner
Labels
Plastic gloves (optional)
Step 1: Wash and cut peppers（將新鮮辣椒洗干凈，切好）
Wash the peppers and cut large ones into quarters, leaving small peppers whole.
Wear plastic gloves if you are handling hot peppers.
Step 2: Remove cores and seeds（剝掉辣椒籽）
Remove stems, cores, and seeds from the peppers. Then cut two to four small slits into each pepper.
Step 3: Bake at 400 degrees for 6-8 minutes（用400度的水烤6-8分鐘）
Preheat an oven to 400 degrees. Place your peppers on a baking sheet and bake for 6 to 8 minutes, or until the skins start to blister.
Step 4: Allow to cool; peel each pepper（將辣椒撕成瓣）
Remove the peppers from the oven, cover them with a damp cloth, and allow them to cool. When they can be handled, peel the skin from each pepper and flatten any whole peppers.
Step 5: Add salt, peppers, and water to a jar（在辣椒上撒上鹽，胡椒和水）
Add the canning salt to a jar, fill the jar loosely with peppers, and cover them with boiling water. Leave 1 inch between the water and the top of the jar. Then cover the jar with a lid and secure the lid with a screw band.
Omit the salt if you are watching your sodium intake.
Step 6: Process for 35 minutes in a pressure canner（放高壓鍋里煮35分鐘左右）
Place the jar in a pressure canner prepared according to the manufacturer’s instructions. Process for 35 minutes at 10 PSI for a weighted canner and 11 PSI for a dial gauge.
Step 7: Remove jar, cool, and check the seal of the lid（冷卻，檢查瓶蓋）
Remove the jar from the canner and allow it to cool. Check the seal by pressing down on the center of the lid. A properly sealed lid won’t move.
Reprocess the batch of peppers if the lid isn’t properly sealed. Start with a new jar and lid, and return the jar to the pressure canner.
Step 8: Wash, dry, label, and store jar（將瓶子洗干凈，貼好標(biāo)簽，置于冷藏室儲(chǔ)藏）
Wash, dry, and label the jar, and store it in a cool, dry place. When properly stored, canned peppers should last for up to a year.
The Scoville scale is a measurement of how hot a pepper is. The method of testing and the scale were developed in 1912 by Wilbur L. Scoville, a pharmacist.
