Yes, you can can pimento peppers safely with a pressure canner, hot-pack them in water, and process half-pints or pints for 35 minutes.
Pimento peppers are low-acid vegetables, so shelf-stable jars need pressure heat, not a boiling water bath. Below is a clear plan that matches research-tested directions for home canning peppers. If you ever find yourself asking, “how do you can pimento peppers?”, this walk-through keeps you on track from prep to storage. You’ll prep, roast or blanch to loosen skins, peel, pack in hot jars with optional salt, cover with boiling water, and run a full pressure cycle. The steps are short and repeatable, and the results taste sweet and mild all year.
Pimento Canning At A Glance
Use this quick table before you start. It covers quantities, jars, headspace, pack style, processing time, and pressure by altitude.
| Item | Details | Notes |
|---|---|---|
| Produce Needed | ~9 lb fills about 9 pints | Average yield; trim loss varies |
| Jar Sizes | Half-pints or pints | Quarts are not recommended |
| Prep | Remove cores, seeds; blister or blanch; peel | Flatten whole peppers after peeling |
| Pack Style | Hot pack, loose fill | Optional 1/2 tsp canning salt per pint |
| Liquid | Fresh boiling water | Leave 1 inch headspace |
| Process | Pressure canner, 35 minutes | Dial: 11 PSI*; Weighted: 10/15 PSI* |
| Altitude | Adjust PSI by elevation | *See full chart below |
How Do You Can Pimento Peppers? Step-By-Step Method
1) Get Quality Peppers And Gear
Pick firm, glossy pimentos with no soft spots. Plan on about a pound per pint jar. You’ll need a pressure canner that vents for 10 minutes, canning jars with two-piece lids, a jar lifter, a wide funnel, and clean towels. Wash jars and keep them hot.
2) Blister Or Blanch To Loosen Skins
Skins slip easier after heat. Use any of these methods: under a 400°F oven or broiler for 6–8 minutes until blistered, on a stovetop grate over a burner, or by blanching in boiling water. Pile the hot peppers in a bowl and cover with a damp cloth to steam a few minutes. Peel, and for whole pieces, press them flat. Remove cores and seeds. Wear gloves if working with any hot varieties.
3) Prepare Jars And Boiling Water
Bring a kettle or saucepan of water to a rolling boil for covering the peppers in the jars. Add 1/2 teaspoon canning salt per pint if you like the seasoned flavor; it’s optional. Keep headspace in mind so packing stays tidy.
4) Pack The Jars Hot
Load the peeled pimentos loosely so liquid can flow around them. Add the boiling water to cover, leaving 1 inch of headspace. De-bubble with a tool, adjust headspace again, wipe rims, apply lids and bands fingertip tight.
5) Run A Full Pressure Cycle
Set a rack and 2 inches of water in the canner, load jars, lock the lid, and vent a steady column of steam for 10 minutes. Apply the correct weight or reach the dial target for your altitude. Start timing once the target pressure is steady: 35 minutes for half-pints or pints. Hold pressure even; don’t yo-yo the gauge.
6) Cool, Check, And Store
When time is up, turn off the heat and let pressure return to zero on its own. Wait 5 minutes, remove the lid away from you, and lift jars to a towel. Let them sit 12–24 hours. Check seals, wash the jars, label, and store in a cool, dark place. Any unsealed jar goes to the fridge.
Canning Pimento Peppers At Home: Rules And Times
Plain peppers are a low-acid food, so the safe route is a pressure canner. Do not process plain peppers in a boiling water bath. If you want a water bath option, switch to a tested pickled recipe with 5% vinegar. For plain pimentos packed in water, follow the pressure table below for half-pints or pints.
Pressure And Altitude Chart
Use a dial-gauge canner at 11 PSI from sea level through 2,000 feet, 12 PSI from 2,001–4,000 feet, 13 PSI from 4,001–6,000 feet, and 14 PSI from 6,001–8,000 feet. With a weighted gauge, use 10 PSI at 0–1,000 feet and 15 PSI above 1,000 feet. All are processed 35 minutes for half-pints or pints.
Why Pressure Heat Matters
Low-acid vegetables can support spores that survive boiling. A pressure canner reaches temperatures around 240–250°F that make shelf storage safe. This is the same reason jars of plain peppers should never be packed in oil for room-temperature storage. Oil blocks oxygen and creates risk. Save oil packing for the fridge or freezer.
Pickled Option For Variety
If you love a tangy bite, use a tested pepper pickling recipe with 5% vinegar. That path gives you a boiling water canner workflow and crisp texture. Keep in mind that pickled peppers taste different from plain water-packed pimentos, so choose the style that fits your meals. When you follow a true pickled formula, the vinegar level balances the pH, which is why a boiling water bath becomes a match for the job. Stay with formulas that list 5% vinegar and measured salt, and don’t swap water or acid amounts.
Ingredients, Equipment, And Yield Planning
Ingredient List
- 9 lb pimento peppers (about 9 pints finished)
- Fresh water for covering
- Optional: canning salt (1/2 tsp per pint)
Equipment List
- Pressure canner with vent/weight or dial gauge
- Half-pint or pint canning jars with two-piece lids
- Jar lifter, funnel, bubble tool, clean towels
- Baking sheet or stovetop grate for blistering, or a pot for blanching
Batch Size Tips
Plan your load so the first jar doesn’t cool while you finish the last. Work in rounds that match your canner’s capacity, and keep peeled peppers warm. If you have more peppers than the canner holds, park the filled jars in a warm spot, then cycle the canner again. Warm jars help hold steady flow. Stagger the prep and packing.
Safety Notes And Trusted Sources
For plain peppers, the research-tested process is a 35-minute hot pack in a pressure canner, with altitude-based PSI. The most reliable reference for this method is the NCHFP peppers guidance. For background on low-acid safety and why pressure heat is required, see the CDC home-canned foods page.
Roasting Style, Texture, And Flavor
Roast For Sweetness
Blistering adds a light smokiness and concentrates the pimento’s sweetness. Watch for a uniform blister, not a charred collapse. A gentle roast keeps pieces intact so they hold shape in the jar.
Peel Cleanly
Steam the blistered peppers under a damp towel before peeling. This step saves time and keeps the flesh tender. If skins fight you, return them to heat for a minute and steam again. Scrape with your fingers, not a knife edge, to avoid tearing.
Cut Size Choices
For spreads and omelets, small strips work well. For salads or cheese boards, wider slabs look great. Keep pieces similar so they settle evenly in the jar and vent air pockets fast during de-bubbling.
Troubleshooting And Pro Tips
These fixes solve the most common issues people hit when learning how to can pimentos.
| Issue | Likely Cause | Fix |
|---|---|---|
| Floating Peppers | Loose pack or trapped air | Pack tighter, de-bubble thoroughly |
| Siphoning | Pressure swings or rushed cool-down | Hold steady pressure; let canner depressurize naturally |
| Wrinkled Skins | Skipped blister/blanch or over-roast | Blister evenly; steam before peeling |
| Soft Texture | Overcooking before canning | Heat just to blister; avoid long pre-cooks |
| Cloudy Liquid | Starch/sediment or water minerals | Rinse peeled peppers; use clean, hot water |
| Lid Didn’t Seal | Food on rim or low headspace | Wipe rims; keep 1 inch headspace |
| Rusty Bands | Wet storage | Remove bands after 24 hours; store jars dry |
| Bitter Taste | Over-roasted or underripe peppers | Roast lightly; pick ripe, firm fruit |
Storage, Shelf Life, And Serving Ideas
How Long They Keep
Properly sealed jars stored cool and dark keep quality for about a year. They remain safe longer if seals hold and the product stays wholesome, but best flavor sits in that first year. Date the lid so you rotate.
What To Watch On Opening
Pop the lid and check aroma and appearance. Discard if there’s spurting, odd smell, or mold. If you ever suspect a safety problem, discard the contents without tasting.
Ways To Use Your Jars
- Blend into pimento cheese or a creamy dip
- Layer on burgers, grilled cheese, or breakfast sandwiches
- Toss strips into pasta salad or grain bowls
- Fold into omelets or quiches
- Chop into chicken salad or tuna salad
Frequently Missed Details That Matter
Vent The Canner
Let a strong column of steam vent for 10 full minutes before pressurizing. This drives out air and gives you consistent internal heat.
Headspace Discipline
Measure that 1 inch. Too little headspace can cause siphoning, and too much can prevent good vacuum.
Altitude Settings
Know your elevation. Use the PSI settings that match your location so the jars hit the right internal temperature for the full 35 minutes. If you move or share jars with friends in a different location, keep a note of the altitude where you processed the batch. For ongoing projects, tape a small altitude chart inside a cupboard near the stove so you never guess.
Final Notes For Confident Results
You now have a complete process that aligns with tested sources. Use clean gear, keep jars hot, vent the canner, hold steady pressure, and give jars time to rest. Follow these steps and you’ll have bright, tender pimentos on your shelf. If a friend asks, “How do you can pimento peppers?” send them here and they’ll be set.
