Bottle Roasted Green Chilies

Bottling Roasted Green Chilies:

Because chilies are naturally low in acid, canning them requires special precautions that differ from those followed when canning high-acid fruits. Growth of micro-organisms particularly must be avoided.

Processing with a Pressure Cooker is the only safe way to can chilies and other non-acid foods.  This guide provides the correct processing times and canner pressures for canning chilies safely.

PREPARING CHILES

Blistering:

The tough outer skin must be removed from chilies. Blistering the skin by one of the following methods makes removal easy.  This process is also known as roasting chilies.

Handling pungent chilies can burn hands and eyes. Protect hands by wearing rubber gloves. Keep hands away from eyes while working with chilies. Wash hands thoroughly before, during and after handling the chilies.

Wash and dry chilies. With a knife, make a small slit in the side to allow steam to escape. Be sure heat source is very hot. Turn chilies frequently to prevent scorching and ensure even blistering. Remove from heat and place chilies in a clean garbage bag, or plastic zipper bag.  This allows the chilies to sweat which makes them easier to peal. 

If chilies are not processed in the pressure canner within two hours after blistering, place them in shallow containers in the refrigerator to prevent spoiling.

The following are three heat-source methods for blistering chilies:

Oven or broiler method - Place chilies in a hot oven or broiler 400-4500F for 6-8 minutes until skin blisters so that it can be pulled away form the flesh.

Range top method - Place chilies on a hot electric or gas burner after covering burner with a layer of heavy wire mesh.

Outdoor grill method - Place chilies on a charcoal grill about 5-6" above glowing coals.

Salt:

If desired, add 1/4 teaspoon of salt per half-pint, or 1/2 teaspoon salt per pint. Salt may be omitted, as it's used only for flavor. For best results, do not use salt substitutes for canning because heat causes some substitutes to become bitter or develop a metallic taste. Instead, add salt substitutes just before serving.

FOLLOW THESE STEPS FOR PRESSURE CANNING (Written for the 23 Quart Presto Pressure Cooker)

Use narrow-mouth or wide-mouth Mason jars with self-sealing lids held in place by screw-on metal bands.  Only half-pint and pint jars should be used for canning green chilies.

• Wash jars by hand or in the dishwasher.
• Prepare chilies.
  • Remove peels, stems, and seeds from chilies. Chilies can be cut in pieces or left whole.
• Place canning rack on the bottom on the canner.
• Fill pressure cooker with water to bottom line, 1 inch deep, (approximately 3 quarts) + add 2 tablespoons white vinegar to the water in the canner. {Vinegar is optional – it simply helps prevent staining on the interior of your pressure canner.}
• Set canner on heat.
• Place Mason jar lids in small saucepan add water, place on heat and boil.
• Fill each jar with prepared chilies.  Be sure to leave 1 inch head-space at top of jar.
  • Cold foods in cold jars.
  • Hot foods in hot jars.
• Remove any air bubbles.
  • Use a Non-Metallic spatula.
• Clean the top of the Mason jar making sure it is free of debris or nicks.
• Place boiled jar lid on the Mason jar and tighten cap firmly with a ring.
• Set jar in the canner.
• Place jars loosely to allow for even steam circulation.
• Place canning rack between rows of jars if you plan on stacking jars within the canner.
• When canner is full, place lid on the canner and tighten securely.
• Turn heat to high.
• Allow steam to build and vent for approximately 10 minutes.
• Place the pressure regulator/jiggler on the vent pipe.
• Allow pressure to build to 15 lbs.
• Processing time begins when pressure gauge registers the correct pressure.
  • Processing time starts all over if pressure ever drops below 15 lbs.
• Turn heat down or regulate heat to maintain 15 lbs. pressure.
  • Every stove is different. It may take some experimenting to determine the best setting on your stove for pressure regulation.
  • Your best heat setting for pressure regulation is:_____________________

• Processing Times for Chilies 

  Half-pint
     35 min.  15lbs

  Pint
     35 min.  15lbs

• At the end of the processing time, turn the burner off and slide canner off the heat source.
• Let pressure drop on its own.
• When pressure has completely dropped remove the pressure regulator/jiggler from the canner.
• Wait 10 minutes before removing the lid from canner.
• Gently remove jars from the canner.
  • CAUTION: Contents inside the jar may be boiling.
• Set jars upright on a cooling rack or thick cloth, approximately 2-3 inches apart.
  • Avoid cool air, cold surfaces or a draft.
• When jars are cold (cool overnight) test seal and remove the mason ring.
• Wash/rinse jars in warm water before drying & storing.

REPROCESSING UNSEALED JARS

Remove lids from unsealed jars and discard. Check sealing surface of jar for tiny nicks or cracks. If the jar has defects, discard it and replace with another jar. If not, add a new lid and process for the same amount of time within 24 hours. Unsealed jars can be kept in the refrigerator and the food used within 3-4 days, or remove about an inch of the contents and freeze.