- 1). Prepare the cans or jars by washing them thoroughly and setting the appropriate lids out. Let the jars or cans dry before using them.
- 2). Put plastic gloves on before you handle the peppers. Since the peppers can be very spicy, it is important that you avoid contact with the skin or with the eyes, as this can cause irritation or pain. If you do contact your eyes or skin, wash out immediately. If the pain is severe, contact a medical professional.
- 3). Add water to your pressure canner and begin heating the water per the instructions that come with your canner. It should be heating up as you continue to prepare the jalapenos.
- 4). Blister the peppers by putting them into a frying pan. Let them sit in the frying pan for about five minutes or until the skin of the peppers begins to bubble and turn to a darker color. Remove the jalapenos and allow them to cool underneath a damp cloth. Then, pull on the skin of the peppers and peel the skin off. Dice the jalapenos using a knife and cutting board.
- 5). Pack the peppers into the jars, leaving about 1 inch of headspace, or empty room, between the peppers and the top of the jar. Bring a large pot of water to boil and ladle the boiling water into the jars, careful to leave that 1 inch of headspace in each jar.
- 6). Put the lids on all of the jars and place the jars into the canner using jar tongs. Follow the directions on your pressure canner, letting it steam and then process according to the size of your jars, the altitude of your home and what type of pressure canner you have. When the cans are processed, let the canner cool down. Remove the cans and let them continue to cool. When cool, check to see if the lids are sealed and if they are, store them.
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