I haven't yet, but I do know that you have to pressure can them because they are low-acid. The only way you can boiling-water bath can them is if you pickle them, which, I'm guessing, isn't what you want. If my peppers keep producing like they are now, I may try it later this summer.
I have been canning them all my life and all we do is roast them, steam them in the bag for a few hours, peel them and put them in a huge pot. Then when they are hot all the way through, we put them in pint jars where we add a tsp of salt to the jar and place the lid on it and can in open bath. My mother and all my aunts and sisters do it this way also. We have never had a batch go bad.
I hope you have fun. because canned chile is so yummy!
Canning green chiles
Posted - Aug 02 2009 : 12:10:43 PM
