Preserving poblano peppers is a must in my kitchen on my mini-homestead.
And I make sure they’re there in my refrigerator all year long.
We love the freshness and acidic oomph of canned poblano peppers.
They aren’t as spicy as chilies and yet are so delicious. Adding them to your recipes can add a lot of flavors, which is the best part.
These gigantic peppers are happy members of our garden in summer. But, we don’t get them in other seasons.
Not a big deal as I store them in the freeze for a really long time by following a simple method.
To know the best method, scroll down!
Can Poblano Peppers Be Canned?
Yes, you can easily can poblano peppers to preserve them. In fact, canning is the best method of preserving poblano peppers. It’s easy, safe, and needs few ingredients.
Some people prefer to remove the seeds and stems of poblano peppers before canning. You can also do the same and keep some seeds for cultivation. But, I can the peppers without removing the seeds and stems.
Also, there are different methods of canning poblano peppers. I’ve shared a recipe that’s fast and easy. It requires only salt, water, and a pressure canner.
These ingredients and tools are staples in most kitchens. If you want to try my recipe, you can scroll down. And if you want to add more seasoning, that’s absolutely your choice.
Some people also slice poblano peppers for canning. If you want to pickle them, that would be the best way. The spices and seasonings will absorb better into the sliced peppers.
Are Canned Poblanos Good?
Canned poblano peppers are really good as they are delicious. And when it comes to the nutritional value, it’s highly nutritious, though not as nutritious as the fresh ones. But, since these peppers are seasonal veggies, you can enjoy them yearlong only by preserving them.
Poblano peppers contain a high amount of vitamin A, capsaicin, and carotenoids. These act as antioxidants and can boost your immune system. But, the vitamin C content reduces when you heat the peppers for canning.
Canned poblano is delicious and will enrich your taste buds. And the best part is that they can reduce inflammation or bloating. Plus, these peppers have anticancer activity, which will keep you safe from fatal diseases.
Can Peppers Be Water Bath Canned?
Yes, peppers can be water-bath canned. The recipe I’m sharing follows hot water bath canning only. But, you need to make sure that the water temperature is 140 degrees F.
Water bath canning or hot water canning is an excellent process of preservation. People use it to can veggies, fruits, jams, pickles, jellies, etc.
Water bath canning is ideal for foods with low pH and high acid content.
Water helps poblano peppers or any veggie to last longer than usual. Water helps them to retain their freshness for a long. That’s the reason for the popularity of water bath canning.
How Long To Water Bath Can Peppers?
I usually water bath can pepper for 30-40 minutes.
The recipe I’ve shared below will take 40-45 minutes.
That means you can water bath can poblano peppers within an hour.
Do Peppers Need To Be Pressure Canned?
Yes, you need a pressure canner to can poblano and other peppers. A pressure canner generates a very high heat, which is required for canning. And it’s the easiest method of canning peppers among others.
Traditionally, people used other methods to can peppers.
They used to boil water in a huge pan and place the cans inside. But, today, you can easily use a pressure canner to do it perfectly.
If you want to pickle peppers, you don’t need a pressure canner. You can simply add peppers and seasonings inside the jar and seal it.
But, to follow the water bath canning process, a pressure canner works best.
What Is The Best Way To Preserve Poblano Peppers?
In my opining, the best way to preserve poblano peppers is by canning them. You can also call them pickled poblano peppers as the process is the same.
Here’s how you can preserve poblano peppers by canning them.
Tools You Need
To can and preserve poblano peppers, you need pint jars with lids. For each pepper, you need one jar. Also, you need a pressure canner for this recipe.
Ingredients
Below are the basic ingredients you need for canning poblano peppers. But, you can add vinegar and other seasonings if you wish. To know more, read the ‘Notes’ section below.
- Poblano Peppers: 10-12 (roasted)
- Water: for cleaning the jars and canning
- Salt: ½ teaspoon for each jar
Method
- In your pressure canner, add about 2-3 inches of water. Turn the oven on and let it boil in high heat. The temperature of the boiling water should reach 140 degrees F.
- With the hot water and a mild dishwasher, clean the jars and their lids well. Add 1/2 teaspoon salt and the roasted poblano peppers. Don’t pack the peppers too tight.
- Add boiling water till the jars get at least 1 inch of headspace. A bubble remover will help you to remove air bubbles from the jar. Clean the rims of the jars with a soft damp paper towel and tighten the lids.
- Add the jars one by one to the canner when the temperature is 140 degrees F. Close the lid and let it hit. Once you see steams coming out from the vent, set the timer to 8-9 minutes.
- After 8-9 minutes, keep the jars in the canner for 30 minutes. Once the time is over and your canner is cool, carefully open the lid. Take the jars out with a towel and leave them at room temperature overnight.
- Finally, you need to make sure that the jars are sealed well. If they are properly sealed, keep the jars in your fridge. You can store and use the peppers for 12-18 months.
Notes
- Using non-chlorinated water is the best way to can poblano peppers. That’s why I’ve used boiling water in the cans.
- You need to choose non-iodized salt for this recipe. Kosher salt, sea salt, and canning salt are some good options.
- You can add vinegar, garlic cloves, peppercorns, and dried or fresh herbs as seasonings depending on your preferences.
- If you want to use vinegar in this recipe, you can add 1 tablespoon to each jar just before adding the boiling water.
- If you like crisp peppers, this recipe is perfect. The brine of water and salt will keep your poblano peppers crisp for a long.
Do You Have To Peel Peppers Before Canning?
Once you roast the peppers, the skin already gets peeled.
You don’t need to peel it separately. But, whether you want to roast the peppers or not will depend on your choice.
I like roasting the peppers first and have shared the same process in this recipe. If you want your peppers with skin, you can skip roasting them.
Instead, you can simply can and preserve clean raw peppers.
How To Store Poblano Peppers In Refrigerator
The best place for preserving poblano peppers is the crisper drawer of your refrigerator.
You can place all the cans together and store them.
But, don’t forget to check for rot or mold both inside the cans and outside.
How Long Do Canned Peppers Last?
Canned peppers may last up to 18 months if you preserve them in a refrigerator.
If you follow the recipe that I’ve shared above, you can store it for a long time.
How Long Can You Freeze Poblano Peppers?
You can freeze poblano peppers for 12-18 months.
But, that can depend on how properly you’ve canned them.
The older the peppers will get, they may lose their crispiness.
How Do You Vacuum Seal A Poblano Pepper?
To vacuum seal a poblano pepper, you need to fill the jars with boiling water. The temperature of the water should reach at least 140 degrees F. A higher or lower temperature isn’t sufficient for sealing the cans.
Once you’ve added salt and the peppers to the can, you need to fill the cans with hot water. But, make sure the peppers get a headspace of at least 1 inch.
That way, your peppers will be tightly sealed.
You can use jars with bands to tightly seal poblano peppers. Bands have a better capacity to hold the can lids. Once you’re done sealing the cans, you can remove the bands.
I also use a bubble remover every time I can poblano peppers and pickles. It works perfectly to remove the bubbles and vacuum seal the cans.
If you don’t have a bubble remover, you can buy it from a local store or online.
How Long Will Peppers Last If Vacuum-Sealed?
Poblano peppers will last for up to one or one and a half years if vacuum sealed.
But, it can depend on the method of canning and sealing peppers.
If you see any rot or mold in the older peppers, it means the peppers weren’t vacuum sealed.
Conclusion
Preserving poblano peppers can be a very simple task if you follow my above recipe.
It won’t need a lot of time and effort if you compare it with pickles.
And the best part is that it needs a very less number of ingredients from your kitchen.
Below is a Pinterest friendly photo…. so you can pin it to your Homestead Lifestyle Board!!
