Hatch Chile - Pressure Canned

Hatch Chile - Pressure Canned

 

 

For the official instructions, see this link to the New Mexico State University. Only use approved recipes. https://pubs.nmsu.edu/_e/E308/ - Only use approved canning recipes from NCHFP

 

 

Prep time: 1 Hour

Cook time: 1 Hour

Total time: 2 Hour

Source:  New Mexico State University.

 

Ingredients

 

• Half pint, or Pint Canning Jars, lids, and rings.
• Pressure CANNER (not cooker)
• Tongs for lifting jars
• Canning salt
• Plastic Gloves (trust me, use them)
• Vinegar and Paper towels
• De-bubbling tool
• 25 lbs. hatch chili

 

 

Instructions

 

1. The outer skins must be removed before canning. We do this by using a very hot charcoal grill, turning the chiles every 3-4 minutes until the skins are charred and black. Place the chiles into a bowl with a secure lid, so they steam cook themselves while you are working your way through charring them.
2. Once the skins are blistered, you need to wear gloves, and remove the skins by peeling the chiles. Split them with a knife and remove as many seeds as possible. You can rinse them out if you prefer, but leaving too many seeds will make your chiles bitter.
3. When you are ready with all of the chiles, heat a pot of water to boiling and keep on a low simmer.
4. Pack chiles loosely and 1/4 tsp salt to each jar, add boiling water to completely cover chiles. Leave a 1-inch headspace. Using a rubber or plastic spatula or knife that won’t nick or scratch the jar, slice between the chiles and the jar to ease out trapped air bubbles. Use a clean, damp cloth or paper towel to wipe the rim and threads of each jar. Put on a new lid with a screw-on metal band to hold it in place; tighten comfortably.

5. IMPORTANT - do not stage jars, add chili, salt, water, clean rim, apply lids and rings, and place in canner, ONE AT A TIME.

6. Follow the instructions standard to canning in regards to adding the appropriate amount of water.
7. For my elevation of 2000 feet, I have to process 35 minutes for half pints or pints.

 

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Notes:

 

All Photographs Copyright Tink's Kitchen and JSGrey