• Wash and dry the peppers
• Place peppers under broiler at 400°F for 20-30 minutes until skins blister and start to separate
• Transfer roasted peppers to a plastic bag and seal for 10 minutes
• Remove peppers and peel off the skins
• Remove stems, seeds, and core

Canning Instructions

• Prepare the Canner
• Place rack in pressure canner
• Add 2 inches of water
• Heat water to 140°F

Jar Preparation

• Pack peppers into clean half-pint or pint jars
• Add Salt:

  ¼ Teaspoon for Half-pint Jars

  ½ Teaspoon for Pint Jars
• Fill with boiling water, leaving 1-inch headspace
• Remove air bubbles with a skewer or chopstick
• Wipe jar rims clean
• Apply lids and bands

Processing

• Secure canner lid
• Vent steam for 10 minutes

Process at Pressure:

• 10 pounds pressure for 0-1,000 feet altitude
• 15 pounds pressure for over 1,000 feet
• Process both half-pint and pint jars for 35 minutes