Canning Hatch Peppers Question

[SciFiJim]

While it is still Hatch chili season, I would like to preserve some by canning after roasting. I would like to can them without added salt or vinegar. Would I have to pressure can them or would it be OK to just hot water bath can them? They are vegetables, so I would think pressure canning would not be needed, but I am seeking the wisdom of those more knowledgeable than me. Thanks

[Tatume]

Only pressure canning is safe for non-acidic vegetables such as chilies. When you need food safety information, the most reliable sources are university extension agencies. This PDF is from Utah State University.

http://extension.usu.edu/canning/ou-files/FN_2005_Harvest_01.pdf

[gwpercle]

I didn't have a pressure canner but since I do have a freezer....I gave freezing the roasted and peeled peppers a try .
Drop a few peppers into a freezer bag, freeze , remove and thaw for use in cooking later .
The taste and texture of the thawed peppers , when used in cooking , are just about like freshly roasted .
It was so easy to do , I just keep freezing them and never bothered with canning .
Gary

[pjames32]

We freeze them after roasting, usually in sandwich size bags and a few larger bags for cooking. Never have canned them.

[Minerat]

We freeze them flat on foil covered cookie sheets first then bag them. That way you can take out what you want for cooking and they stay in good shape not turn into mush.

[MT Gianni]

Waxed paper works well as a divider between chiles when they are frozen.

[SciFiJim]

We freeze them flat on foil covered cookie sheets first then bag them. That way you can take out what you want for cooking and they stay in good shape not tur into mush.

I have about five pounds fixed this way. I am running out of freezer space and was looking for a shelf stable way of preserving them.

[rancher1913]

look into drying them with a excalaber dehydrator.

[Minerat]

look into drying them with a excalaber dehydrator.

Ooo never thought about that way. Bet you have to do it outdoors like onions?

[SciFiJim]

I found a recipe for water bath canning. It only called for two tablespoons of vinegar and two teaspoons of salt per pint jar, so I decided to give it a try. Here are the photo results.

On the grill for charring
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Half way there. The smell is amazing.
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Roasted
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Covered to sweat off the skins.
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The results! From three pounds of peppers, I got one pint and four peppers that wouldn't fit in the jar that I am freezing.
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[frankenfab]

Looks Good!

[SciFiJim]

Looks Good!

It surprised me that three pounds of peppers only got me one jar plus a few peppers. There were not enough for two pints.