When canning hot peppers, combining oil with vinegar will produce a marinated pickled pepper treat. With the vinegar adding needed acid, the hot peppers are processed in a boiling water bath canner and a pressure canner is not needed. Clean lids and jar tops are essential when canning peppers in oil as the smallest spill can keep the jars from sealing properly. For the best results, select smooth peppers with no soft spots.
Instructions
Prepare the Canner and Jars
1. Place the nine half-pint canning jars in the boiling water bath canner. Fill the canner with water until the water reaches two inches above the top of the jars.
2. Place the canning lids in a small saucepan and add enough water to cover. Set the canning rings aside in a convenient place.
3. Place the canner and the saucepan over heating elements on the stove and bring to a boil. Turn the heat off under the saucepan once it starts boiling.
4. Fill a stockpot half-full of water and bring to a boil.
Prepare the Peppers
5. Wear rubber gloves and wash the peppers to remove dust and debris. Cut off excess stems or remove the stem tops completely, if desired. Small peppers can be canned whole, larger peppers will need to be halved or quartered.
6. Place the hot peppers in the stockpot of boiling water and blanch for three minutes.
7. Drain the peppers in a colander.
Make Hot Pepper Oil
8. Combine 1 cup lemon juice, 2 cups white vinegar, 1 tbsp. oregano, 1 cup olive oil, 1/2 cup chopped onions and 2 tbsp. horseradish in a large saucepan.
9. Bring to a boil over medium-high heat.
10. Turn the mixture down to a simmer while you fill the jars.
Filling the Jars
11. Grasp each jar in the water bath canner with canning tongs and lift from the water. Allow the water inside the jars to drain back into the canner.
12. Fill each jar to within half-inch of the top with the blanched peppers.
13. Add a quarter of a garlic clove and 1/4 tsp. of salt to each jar, if desired.
14. Fill the jar with the oil pickling liquid to half-inch of the top of the jar.
15. Wipe each jar rim with a clean paper towel and place a canning lid on the jar. Secure in place with a canning ring.
Canning the Peppers
16. Lower the filled jars, one by one, back into the boiling water bath canner, using the canning tongs.
17.Process for 15 minutes if you live at an elevation of 1,000 feet or less after the water begins to boil. Process for 20 minutes if you live more than 1,000 feet above sea level.
18. Remove the jars from the canner at the end of the processing time, setting them on a towel-covered table or counter to cool.
19. Press the lid of the jar, once it is cool. If the lid flexes at all, the jar is not sealed properly and should be placed in the refrigerator and used as soon as possible.
Tags: bath canner, boiling water, water bath, water bath canner, boiling water bath
