Pressure canning Hatch green chili is a fantastic way to preserve the fresh, smoky flavor of this iconic New Mexico chili all year round. Because green chilies are a low-acid vegetable, pressure canning is essential to ensure safety while locking in their vibrant taste and heat. This step-by-step recipe will guide you through preparing and safely pressure canning Hatch green chilies for delicious, ready-to-use peppers anytime.
Ingredients
- 10 pounds fresh Hatch green chilies
- 1 cup water (for blanching)
- 1 tablespoon kosher salt (optional, for flavor)
- 2 tablespoons bottled lemon juice or vinegar (per quart jar, optional for acidity balance)
- Ball or Mason quart canning jars with lids and rings
Instructions
- Prepare the chilies: Wearing gloves, wash the Hatch green chilies thoroughly to remove dirt. Remove stems, seeds, and membranes for milder heat, or leave some seeds if you prefer more spice. Cut chilies into halves or thirds to fit jars.
- Blanch the chilies: Bring a large pot of water to a boil. Add chilies and blanch for 2 minutes to loosen skins and reduce bacteria load. Immediately transfer chilies to an ice water bath to stop cooking. Drain well.
- Pack jars: Add 1 tablespoon bottled lemon juice or vinegar to each clean quart jar to ensure safe acidity. Pack the blanched chilies tightly into jars, leaving 1-inch headspace.
- Add salt and water: Sprinkle 1 teaspoon kosher salt per quart jar if desired. Pour boiling water over chilies, leaving 1-inch headspace. Remove air bubbles with a non-metallic spatula. Wipe rims clean.
- Seal jars: Place lids and screw on rings fingertip-tight. Do not overtighten as air must escape during processing.
- Prepare pressure canner: Add 2-3 inches of water to your pressure canner (follow manufacturer instructions). Place jars on rack inside the canner.
- Process jars: Lock lid and heat canner. Vent steam for 10 minutes, then close vent to build pressure. Process quarts at 10 pounds pressure (adjusted for altitude) for 35 minutes total.
- Cool down: After processing, turn off heat and allow pressure to return to zero naturally. Wait 10 minutes before unlocking and removing the lid carefully.
- Store jars: Remove jars with a jar lifter and place on a towel to cool undisturbed for 12-24 hours. Check seals before storing.
Tips
- Gloves protect your hands: Hatch chilies contain capsaicin, which can irritate skin and eyes. Always wear gloves when handling and cutting.
- Use bottled lemon juice or vinegar: This ensures consistent acidity needed for safe canning, unlike fresh lemon juice which varies in acidity.
- Altitude adjustments matter: Processing times and pressures must be adjusted for altitude to ensure safety. For example, at altitudes above 1,000 feet, increase pressure accordingly (15 PSI for 1,001-6,000 ft, 20 PSI above 6,000 ft).
- Don’t skip blanching: Blanching reduces microbial load and helps loosen skins, improving texture and shelf life.
Serving Suggestions
Once canned, Hatch green chilies can be used in a wide variety of dishes. Add them to chili con carne, enchiladas, green chili stew, or scramble them into eggs for a smoky breakfast. They also make a flavorful topping for burgers, tacos, or baked potatoes. Simply open a jar and spoon out the desired amount—no thawing necessary.
Variations
You can customize this recipe by adding roasted garlic cloves or diced onions to the jars before sealing for added flavor. For a spicy kick, leave more seeds in the chilies or add a few dried chipotle peppers. Some cooks like to roast the chilies over an open flame or under a broiler before canning to intensify the smoky flavor—just be sure to peel and prepare them properly before packing.
Storage and Reheating
Properly canned Hatch green chilies can be stored in a cool, dark place for up to 12 to 18 months. Avoid storing near heat sources or in direct sunlight to maintain flavor and safety. Once opened, refrigerate and use within 1 to 2 weeks. To reheat, simply warm on the stovetop or microwave until heated through. They can also be added directly to soups and sauces without preheating.
Frequently Asked Questions
Can I pressure can Hatch green chilies without blanching?
Blanching is recommended to reduce microbial load and help loosen skins, improving texture and safety. While it’s not strictly required, skipping blanching can affect quality and increase risk. For best results and safety, blanch before canning.
Why do I need to add bottled lemon juice or vinegar to the jars?
Hatch green chilies are low-acid vegetables and require added acid to prevent bacterial growth during canning. Bottled lemon juice or vinegar provides consistent acidity needed for safe preservation. Fresh lemon juice varies in acidity and is not recommended.
What pressure and time should I use for canning at high altitudes?
Pressure requirements increase with altitude because water boils at lower temperatures. For altitudes 1,001 to 6,000 feet, process at 15 PSI; above 6,000 feet, use 20 PSI. Processing time remains 35 minutes for quart jars. Always consult your pressure canner manual for exact guidelines.
Can I can Hatch green chilies in pint jars instead of quarts?
Yes, you can use pint jars. Adjust processing time to 30 minutes at the same pressure (10 PSI for low altitude). Always maintain 1-inch headspace and proper acidification for safety.
What if a jar doesn’t seal properly?
If a jar fails to seal after cooling, refrigerate and use the chilies within a week or reprocess within 24 hours using a new lid. Do not store unsealed jars at room temperature, as this poses a food safety risk.
Can I freeze Hatch green chilies instead of canning?
Freezing is an alternative preservation method that retains flavor and heat but requires freezer space and doesn’t develop the same texture as canning. Pressure canning allows shelf-stable storage without refrigeration, ideal for long-term pantry keeping.
Preserving Hatch green chilies by pressure canning captures their unique flavor and heat safely for year-round enjoyment. With careful preparation, proper acidification, and correct pressure canning technique, you’ll have a versatile pantry staple ready to enhance countless dishes.
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