Hot Peppers


Preserving Method: Water Bath Canning

  1. LEAVE peppers whole or cut into 1-inch pieces. Mix peppers together if using multiple varieties. 
  2. COMBINE vinegar, water, and garlic in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic.
  3. PACK peppers into hot jars, leaving 1/2 inch headspace. Add Ball® Pickle Crisp to each jar, if desired.
  4. LADLE hot liquid over peppers, leaving 1/2 inch headspace. Remove air bubbles.
  5. WIPE rim and adjust two-piece caps. Process 10 minutes in a boiling-water canner.
(Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.)