How to Can Peppers (Bell and Sweet)
Bell peppers preserved by pressure canning or pickled.
The Short Answer
Plain peppers must be pressure canned. Pickled peppers can be water bath canned.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Peppers (Bell and Sweet)
Water bath only for pickled peppers.
Headspace: 0.5 inches
Pressure Canning Peppers (Bell and Sweet)
Half-pints or pints only. Blister and peel skins.
Headspace: 1 inch
Step-by-Step: Canning Peppers (Bell and Sweet)
- Blister skins under broiler or flame.
- Cover and steam 5 minutes. Peel skins.
- Remove stems and seeds. Cut into strips.
- Pack into jars. Add lemon juice.
- Cover with boiling water. Remove air bubbles, wipe rims, apply lids.
Roasting skins gives smoky sweetness that raw peppers lack. Broil until charred, steam in covered bowl, skins slip right off.
Safety Notes
Important: Plain peppers are low-acid. Pressure can or pickle in vinegar.
The Bottom Line
Peppers (Bell and Sweet) must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Yes, and many prefer it. Frozen peppers maintain better texture. Dice, flash freeze, bag. No blanching needed.