How to Roast and Can Peppers at Home- A Hippy and a Redneck Make sure you are getting the most from your garden by learning how to roast and can your garden's pepper harvest. | Canning | Preserving | Recipes | Food | Homemaking | Homesteading | Gardening | #canning #food #garden #gardening #harvest #homegrown #homemaking #homesteading #pantry #peppers #preserving #recipe #roastedpeppers #canningroastedpeppers #canningpeppers #roastingpeppers #homecanning #homecanned #ahippyandaredneck

Home Canned Roasted Peppers

Course Side Dish
Cuisine American
Keyword canning, peppers, roasted, roasting
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Calories 78 kcal


  • fresh peppers sweet, jalapeno, chili, or other fresh peppers
  • water


  1. Wash peppers

  2. Remove cores and seeds.

  3. Roast peppers.

  4. Cut bell and other large peppers into quarters.  Smaller peppers may be left whole or halved after core and seeding.

  5. Pack into sterilized, hot pint jars.  (May also use half-pints if desired.)  Leave 1" headspace.

  6. Top up each jar with clean boiling water, maintaining headspace.

  7. Remove all bubbles from jars.  Make sure to double-check for proper headspace.

  8. Wipe rims and place lids and rings on jars, tightening to only finger tight.  Do not over tighten!

  9. Process 35 minutes at 11lb of pressure for dial pressure cookers, or 10lb for weighted-gauge canners.

  10. Allow pressure to dissipate naturally.  Remove from canner (never force open the lid!) and place on a towel or drying mat to cool.  

  11. Verify that each jar has sealed.  Remove ring from jar to store.  Make sure to label and date your jars before storing.