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Canning Roasted Poblano Peppers

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Poblano Pepper

 

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.

 


Ingredients
Per 1/2 Pint (8 oz. or 1 cup) Jar

Per Pint Jar

Poblano Peppers

1/2 lb.

1 lb.

Salt (Optional)
1/4 tsp.
1/2 tsp.
Boiling Water As needed

Yields always vary.

  1. Wash poblano peppers.
  2. Roast poblano peppers as done for roasting any pepper.
  3. 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.
  4. If quartering add salt to each canning jar
  5. Canning using hot pack method with 1/2" of headspace.
  6. Add boiling water, maintaining 1/2" headspace.
  7. 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.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, place the jars on a towel, separated by 1" to cool.
  10. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Video. How to can roasted poblano peppers.

Video 4: Home Canning Vegetables and Home Canning Soup

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.

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