One of my favorite ways to capture the best flavors of pepper season and enjoy them all year long is canning roasted peppers. If you’re searching for how to can roasted peppers safely at home, now is the perfect time, whether you’re bringing home bags of peppers from the market or harvesting your own.
This easy, step-by-step method will guide you through making delicious, smoky roasted peppers that are perfect for sandwiches, pizza, salads, or sharing with friends. If you’ve never tried home canning before, I’ll show you exactly what to do so you can confidently stock your pantry with jars of roasted peppers for winter meals, gift-giving, and easy entertaining.
Gina’s Notes For Making Canning Roasted Peppers
Every time I pull a jar off the pantry shelf, I’m reminded why I love this canning recipe so much: it’s like bottling a bit of sunshine and smoky goodness to enjoy long after the season has passed. Plus, it has a deep, smoky flavor and soft, tender texture, just what you want from perfectly roasted peppers. Don’t worry if you’re new to canning. The steps are truly simple, and most of your time is hands-off while the peppers roast, making this perfect if you need something easy on a busy week. You don’t need fancy ingredients, just pantry basics and whatever peppers you find at the store or in your garden. If you want to get ahead, you can even roast and peel the peppers the day before, or freeze any leftovers if you run out of jars. I love using all kinds of peppers for this: red, yellow, green, sweet, spicy. So go with your favorites or whatever you have on hand. If you enjoy building up your pantry, try branching into other preserves like Easy Step-by-Step Canning Cherry Tomato Salsa Recipe or Canning Peach BBQ Sauce for a sweet and savory twist.
Quick Recipe Tips Before You Get Started
Important prep tips before starting the recipe:
- Prep your canning area ahead so you can move smoothly from roasting to filling jars.
- A funnel and jar lifter make the job much easier. Don’t skip these tools if you have them.
Common Mistakes When Making This Recipe
- Forgetting to vent the canner for a full 10 minutes before processing can affect sealing. Set a timer so you don’t rush this step.
- Not peeling the peppers fully can leave bits of tough skin in your finished jars. If the skins are stubborn, give them an extra minute under foil to steam.
- Packing jars too tightly or too loosely. Gently press the peppers down, but don’t smash them. You want them to be covered by the liquid but still have a little room to move.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Assorted peppers: Any color or variety works. I love using a mix of red, yellow, and green for color and flavor. Substitute poblano or even mild chilies for more spice. If you enjoy peppers, you might also love making Rich and Smoky Red Pepper Crema to pair with sandwiches or grilled meats.
- Olive oil: Just enough to brush on the peppers before roasting. I like to use extra virgin olive oil, but you can also use avocado or grapeseed oil if that’s what you have. Avoid strongly flavored oils, as they can overpower the peppers’ taste.
- Salt: Regular canning or kosher salt is best. If sodium is a concern, reduce to taste or use a salt substitute.
- Apple cider vinegar: Adds a subtle tang and helps with preservation. If you’re out, white vinegar works just as well, though the flavor will be a little sharper.
How To Make Canning Roasted Peppers
Roast the Peppers
I like to start by preheating my oven to 400°F. Line a baking sheet with parchment for easy cleanup. Arrange the pepper halves skin-side up, then brush lightly with olive oil. Roast for about 20 minutes, just until the skins blister and start to pull away from the flesh. You’re looking for charred spots, but try not to let them get too dark, or your jars will look a little mottled. (Don’t worry if they do, those peppers still taste amazing!)
Steam and Peel
As soon as the peppers come out, I cover the tray tightly with foil and let them steam for 10 minutes. This makes peeling a breeze. Once cool enough to handle, peel away the skins; they should slip off easily. If you find a stubborn spot, a little more steam time will help.
Prepare & Pack the Jars
While the peppers cool, I get my canner ready by adding about 2 inches of water and heating it to 180°F. Wash your jars, lids, and rings so they’re spotless and ready to go.
Into each pint jar, add ½ teaspoon salt and 2 teaspoons apple cider vinegar. Gently pack the peeled peppers, leaving a good inch of headspace. Pour boiling water over the peppers until they’re covered, but still with an inch of space at the top. Use a bubble remover to get rid of any air pockets. Wipe the rims, place the lids on, and screw the rings just fingertip tight.
Pressure Can Peppers
Place jars on the rack in the canner. Lock the lid and heat on high. Let the canner vent steam for 10 minutes, then place a weight on the vent.
Refer to the chart below for the time and weight to process your jars.
| Recommended process time for Peppers in a dial-gauge pressure canner. | ||||||
| Canner Pressure (PSI) at Elevations of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot | Half-pints or Pints | 35 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Recommended process time for Peppers in a weighted-gauge pressure canner. | ||||
| Canner Pressure (PSI) at Elevations of | ||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft |
| Hot | Half-pints or Pints | 35 min | 10 lb | 15 lb |
Note
If you have a jar that does not seal properly, you can place the peppers in a freezer-safe container and cover with the liquid. Label and freeze for up to 3 months. Thaw overnight in the refrigerator when you are ready to use them.
They’re delicious on sandwiches, pizza, salads, antipasto platters, or tossed with pasta and olive oil. I also love gifting a jar to friends or serving at church suppers.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: You can make this recipe low-sodium by omitting or reducing the salt. For a slightly tangier version, use white wine vinegar instead of apple cider.
Flavor Enhancements: Most trusted sources do not recommend adding fresh garlic or herbs to home-canned peppers for safety reasons. To stay safe, add only dried herbs if you’d like a bit of extra flavor, or simply toss fresh garlic or herbs with the peppers right before serving.
Add-In Options: Mix different peppers together, hot, sweet, or smoky, for a custom blend. For a bit more heat, add a few slices of jalapeño or another favorite hot pepper to your jars (be sure to wear gloves when handling hot peppers).
Simple Substitutions: If you’re short on olive oil, use avocado or grapeseed oil. No apple cider vinegar? White or red wine vinegar works, too.
Tips for Recipe Success: Always use a pressure canner for non-pickled peppers to ensure safety. Peppers are low-acid and can’t be processed in a water bath unless pickled. Be sure jars are properly vented and processed at the correct pressure for your altitude.
Storage and Reheating Instructions
- Once your jars are thoroughly cooled and sealed, store them in a cool, dark place such as a pantry or cupboard. Keeping them out of direct sunlight helps preserve color and flavor. Properly canned roasted peppers can keep up to 12 to 18 months in a cool, dark pantry.
- Remove the canning rings, wipe down the jars to prevent rust, and label each with the date and contents for easy reference.
- If you have a jar that didn’t seal, place it in the refrigerator and use it within 1 week.
- For any peppers you want to keep longer and aren’t sure about the seal, you can freeze them in their canning liquid in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before using.
Biblical Hospitality Tips For Serving Canned Roasted Peppers
“True hospitality is when we welcome others not to impress them, but to bless them, sharing what God has given us with a joyful heart.” —Intentional Hospitality
Canning roasted peppers isn’t just a kitchen project; it’s a tangible way to enjoy the harvest season all year round. These jars of smoky, tender peppers can also make a heartfelt homemade gift for someone who needs encouragement. Print and attach a recipe card from my Pimento Cheese or Spicy Pimento Cheese. Tuck in a package of shredded cheese and a jar of mayo for a unique and thoughtful way to make someone feel special.
When you stock your pantry with preserved peppers, you’re making it easy to say yes to last-minute gatherings, church potlucks, or blessing a friend with a taste of summer long after the harvest.
Hostessing Tips for Preserving & Pantry Gatherings
Hospitality as Ministry: Use your canned goods as a ministry tool. Offer a jar of roasted peppers to a new neighbor or friend in need. It’s a simple way to extend care and remind others that God provides through the hands of His people.
Hospitality in Action
This Week’s Challenge: Think of someone who could use a little encouragement, maybe a busy parent, a friend walking through a hard time, or a neighbor you’ve wanted to know better. Gift them a jar of your home-canned roasted peppers with a handwritten note and an easy meal suggestion. Let them taste the love and intention behind your hospitality, showing that biblical hospitality is often as simple as sharing what you have.
Encourage Others: Share your canned roasted peppers as part of a comforting weeknight meal or as a thoughtful homemade gift, and use it as a way to practice true biblical hospitality, inviting others to your table or blessing them from your pantry. If you try this recipe, let us know who you shared it with, and inspire others to spread the joy of hospitality in their own kitchens!
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Canning Roasted Peppers: Easy Step-by-Step Guide
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Ingredients
- 5 pounds red peppers, cleaned, halved and seeds/stems removed (You culd also use any color or variety of pepper you choose)
- olive oil
- salt
- apple cider vinegar
Instructions
Step 1: Roast the Peppers
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Place pepper halves skin-side up in a single layer on the baking sheet.5 pounds red peppers
- Brush peppers with olive oil using a pastry brush.olive oil
- Roast for approximately 20 minutes, until skins are blistered and separating from the flesh. Do not brown the skins or your pepper will have brown spots which are fine but will make them look spotted in the jars.
Step 2: Steam and Peel
- Seal the baking sheet with aluminum foil and let them steam for 10 minutes.
- Uncover the peppers and let them cool slightly, then peel off skins and discard it.
Step 3: Prepare the Canner and Jars
- Fill pressure canner with 2 inches of water and start heating to 180°F.
- Wash jars, lids, and rings thoroughly. Set aside.
Step 4: Pack the Jars
- Add ½ teaspoon salt and 2 teaspoons vinegar per pint jar.salt, apple cider vinegar
- Pack peeled peppers into jars, leaving 1 inch of headspace.
- Pour boiling water into each jar to cover the peppers, still leaving 1 inch of headspace.
- Remove air bubbles using a non-metallic utensil.
- Wipe jar rims clean, place lids on, and screw rings on fingertip tight.
Step 5: Pressure Can the Jars
- Place jars on rack in canner. Lock the lid and heat on high.
- Let canner vent steam for 10 minutes, then place weight on the vent.
- Refer to the chart in the notes below for time and weight to process your jars.
After Pressure Canning
- Turn off heat and let canner cool naturally.
- Once pressure is released and lid removed, let jars sit in canner for 10 minutes.
- Remove jars using jar lifter and let cool undisturbed on a towel on the kitchen counter for 12 hours.
- Note* If you have a jar that does not seal properly you can place the peppers in a freezer safe container and cover with the liquid. Label and freeze for up to 3 months. Thaw over night in the refrigerator when you are ready to use them.
Storage
- Remove rings (prevents rust), wipe jars, label and date, and store in a cool, dark pantry.
- Keeps for up to 18 months.
- Refrigerate any unsealed jars and use within 1 week.
Gina’s Notes and Tips
| Recommended process time for Red Peppers in a dial-gauge pressure canner. | ||||||
| Canner Pressure (PSI) at Elevations of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot | Half-pints or Pints | 35 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Recommended process time for Red Peppers in a weighted-gauge pressure canner. | ||||
| Canner Pressure (PSI) at Elevations of | ||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft |
| Hot | Half-pints or Pints | 35 min | 10 lb | 15 lb |
- Prep your canning area ahead so you can move smoothly from roasting to filling jars.
- A funnel and jar lifter make the job much easier. Don’t skip these tools if you have them.
- Forgetting to vent the canner for a full 10 minutes before processing can affect sealing. Set a timer so you don’t rush this step.
- Not peeling the peppers fully can leave bits of tough skin in your finished jars. If the skins are stubborn, give them an extra minute under foil to steam.
- Packing jars too tightly or too loosely. Gently press the peppers down, but don’t smash them. You want them to be covered by the liquid but still have a little room to move.
- Once your jars are fully cooled and sealed, store them in a cool, dark place such as a pantry or cupboard. Keeping them out of direct sunlight help preserve color and flavor. Properly canned roasted peppers can keep up to 12 to 18 months.
- Remove the canning rings, wipe down the jars to prevent rust, and label each with the date and contents for easy reference
- If you have a jar that didn’t seal, place it in the refrigerator and use it within 1 week.
- For any peppers you want to keep longer and aren’t sure about the seal, you can freeze them in their canning liquid in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before using.
I do not have a pressure cooker ,I have a the use of an old canner. How long should I cook the peppers.
Lucy, If your old canner is actually a pressure canner that still seals and holds pressure, you can process the jars for 35 minutes at 10–15 pounds pressure (depending on your elevation). However, if it’s a water-bath canner, that method isn’t safe for plain roasted peppers because the temperature doesn’t get hot enough to prevent botulism. You can freeze them instead if you don’t have a pressure canner.”