You can preserve hot peppers such as chiles and jalapenos at home by canning. To can nine pints of peppers you will need about nine pounds of chile or jalapeno peppers. Choose good quality peppers. Peppers should be firm. Check the peppers for any spots or blemishes. Peppers with these defects should be discarded. Soft or shriveled peppers should not be used for canning.
If you are canning peppers, you need to use a pressure canner since peppers are low acid vegetables.
To prepare the peppers, wear plastic or rubber gloves. When cutting or handling hot peppers if you accidentally rub your face or touch your eyes you will feel the burn of the peppers. If you choose to leave the gloves off, thoroughly wash your hands with soap and water after working with the peppers or before touching your eyes or face.
Large or small peppers may be used. If using small peppers, it is fine to leave them whole if desired. However large peppers may be cut into quarters. It is recommended that you blanch the peppers in hot water or blister them to make the skins easy to remove. But two to four slits in each pepper. To blanch, bring a large pot of water to a boil and add the peppers to the pot and allow water to return to a boil for about 2-3 minutes. Remove peppers from pot and place in cold water to cool. Then drain and remove skins. To blister, place the peppers in a hot oven at about 400 degrees for about 6-8 minutes. Remove peppers from the oven and place in a pan. Cover peppers in pan with a damp cloth. Wait several minutes until peppers have cooled and remove skins.
Flatten whole peppers before adding to jars. In each pint jar, place ½ teaspoon of salt if desired. Loosely fill jars with peppers. Add boiled fresh water to each jar and leave one inch of headspace. Place two piece lids on jars. Adjust jar lids until just tight enough.
If you are using a dial gauge canner, process half pint or pint jars for 35 minutes. The amount of pressure you will use is based on the altitude where you live: At altitudes of 0 -2000 feet, use 11 pounds of pressure; at altitudes of 2001-4000 feet, use 12 pounds of pressure; at altitudes of 4001 -6000 feet, use 13 pounds of pressure; and for altitudes of 6001-8000 feet use 14 pounds of pressure.
If you are using a weighted gauge canner, process half pints or pints for 35 minutes. For altitudes of 1 – 1000 feet, use 10 pounds of pressure and for altitudes above 1000 feet, use 15 pounds of pressure.