Selecting Chiles

Select chiles that are mature, heavy for their size, smooth and symmetrical, bright
green in color, fresh, and crisp. Avoid misshapen pods, shriveled skin, mold, soft
spots, and bruises. Approximately 9 pounds of chiles will make 9 pints of canned chiles.
 
Blistering / Roasting

The tough outer skin must be removed from chiles.  Blistering the skin by one of the
following methods makes removal easy.
 
Handling pungent chiles can burn hands and eyes. Protect hands with a thin layer of
solid fat or wear rubber gloves.  Keep hands away from eyes while working with chiles.
Wash hands before and after going to the bathroom and before touching other people,
such as picking up a baby.
 
Wash and dry chiles. With a knife, make a small slit in the side to allow steam to escape.
Be sure heat source is very hot. Turn chiles frequently to prevent scorching and ensure
even blistering. Remove from heat and spread chiles on a flat surface in a single layer to
cool before peeling.  For easier peeling, place in a pan and cover with a damp towel for
a few minutes.
 
The following are three heat-source methods for blistering chiles:
 
Oven or broiler method. Place chiles in a hot oven or broiler 400-450 degree F for 6-8
minutes until skin blisters so that it can be pulled away from the flesh.

Range top method. Place chiles on a hot electric or gas burner after covering burner
with a layer of heavy wire mesh.
 
Outdoor grill method. Place chiles on a charcoal grill about 5-6 inches above glowing coals.
 
If chiles are not processed within two hours after blistering, place them in shallow
containers in the refrigerator to prevent spoiling. This applies to both purchased,
roasted chiles as well as those roasted at home.
 
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.

 
General canning procedures

Use regular and wide-mouth Mason jars with self-sealing lids held in place by
screw-on metal bands. The bands hold the lids in place during the processing and
cooling periods.  Mason jars are made from tempered glass to resist high temperatures.
Only half-pint and pint jars should be used for canning green chiles.

Inspect jars carefully for cracks or chips; discard faulty ones. Wash jars in hot,
soapy water and rinse thoroughly or in the dishwasher. Keep jars hot in the dishwasher,
a sink of hot water, or a warm oven until they are filled.
 
Check metal screw bands for signs of rust or dents.  Discard badly corroded or dented
bands. Use only new lids and follow manufacturer's directions for preparing lids for
canning.
 
Remove peels, stems, and seeds from chiles. Chiles can be cut in pieces or left whole.
Pack chiles loosely and add boiling water.  Leave a 1-inch headspace. Using a rubber or
plastic spatula or knife that won't nick or scratch the jar, slice between the chiles and the
jar to ease out trapped air bubbles.

Use a clean, damp cloth or paper towel to wipe the rim and threads of each jar. Put on a
new lid with a screw-on metal band to hold it in place; tighten comfortably. Process using a pressure canner.
 
Steps for pressure canning
 
1. Put 2-3 inches of hot water in the canner. Place filled jars on the rack using a jar lifter.
Fasten canner lid securely.

2. Leave weight off vent port, or open the petcock. Heat at the highest setting until steam
flows from the vent port or petcock.
 
3. Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent
port or close petcock. The canner will pressurize during the next 3-5 minutes.
 
4. Start timing the process when the pressure reading on the dial gauge indicates that
the recommended pressure has been reached, or when the weighted gauge begins
to jiggle or rock.
 
5. Regulate heat under the canner to maintain a steady pressure at or slightly above
the correct gauge pressure.  Quick and large pressure variations during processing may
cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should
jiggle about 2 or 3 times per minute. Gauges on Presto canners should rock slowly
throughout the process.
 
6. When the timed process is completed, turn off the heat, remove the canner from heat
if possible, and let the canner depressurize. Do not force-cool the canner. Force cooling
may result in food spoilage. Cooling the canner with cold running water or opening the
vent port before the canner is fully depressurized will cause loss of liquid from jars and
seal failures. Force-cooling also can warp the canner lid of older model canners,
causing steam leaks.  Depressurization of older models should be timed. Standard-size heavy-walled canners require about 30 minutes when loaded with pints. Newer
thin-walled canners cool more rapidly and are equipped with vent locks. These
canners are depressurized when their vent lock piston drops to a normal position.
 
7. After the canner is depressurized, remove the weight from the vent port or open
the petcock. Wait 2 minutes, unfasten the lid, and remove it carefully. Lift the lid away
from you so the steam does not burn your face.
 
8. Remove jars with a lifter, and place on towel or cooling rack, if desired.
 
Dial gauges on pressure canners should be checked annually to make sure they
are accurate.
 
Storing canned food
 
 Clean the outsides of sealed, cooled jars. Label with date and contents and store in
a cool (50-70degF), dark, dry place away from sun, light, or dampness. Canned chiles
are best if eaten within one year.