Canning Roasted Poblano Peppers
- Published on April 04 2011
- Written by David Blackburn (All Rights Reserved)
Roasted poblano peppers contain a lot of natural oil. When canned, they are flavorful and can be added to sauces, salads, roasts or soups. We highly recommend this pepper when making or canning Sauce Basquaise. A little goes a long way and we recommend canning them in 1/2 pint jars. Always select firm, fresh poblano peppers for home canning. Also see Canning Blanched Poblano Peppers recipe and refer to our free video 4 for canning vegetables in a pressure canner.
||Per 1/2 Pint (8 oz. or 1 cup) Jar||
Per Pint Jar
|Boiling Water||As needed
Yields always vary.
- Wash poblano peppers.
- Roast poblano peppers as done for roasting any pepper.
- Quarter peppers or process poblano pepppers in a food processor with desired salt. If running through a food processor, the canning jars will be reduced by about one third.
- If quartering add salt to each canning jar
- Canning using hot pack method with 1/2" of headspace.
- Add boiling water, maintaining 1/2" headspace.
- Processing with a Pressure Canner for 35 minutes for pint jars, at 10 pounds for a weighted gauge and 11 pounds for a dial gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.
Introduction to a pressure canner, sometimes referred to as a pressure cooker.
At the end of this video you should understand how to can low acid foods how to home can vegetables and home canned soup.