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Suzanne Smith
This year I bought more green chile than my freezer can hold so I was looking for instructions to can them. This is what I found out so please plan accordingly if this is something you are thinking about undertaking.

Because chiles are naturally low in acid, canning them requires special precautions that differ from those followed when canning high-acid fruits. Growth of micro-organisms particularly must be avoided. Some bacteria cause food spoilage, while others produce toxins that cause illness or death. For example, Clostridium botulinum is a harmless bacteria in air. In little or no acid, an air-free canning jar, and temperatures between 40°F and 120°F, this bacteria grows and produces a deadly toxin that can cause serious damage to the central nervous system or death when eaten in even minute amounts.

Pressure processing is the only safe way to can chiles and other non-acid foods. Boiling water produces steam. Steam under pressure raises the temperature much higher than it normally would be without pressure. To prevent botulism, the internal temperature of canned chiles and other non-acid foods must reach 240°F.

http://cahefocus.nmsu.edu/pubs/_e/E-308/welcome.html
about 2 months ago · Report

Anna Garcia Morrison
I have canned green chili in the past and the pressure canning is the way to do it. Does anyone have any really good recipes to add to this discussion?
about 2 months ago · Report

Mark Sigmon
I have always canned my jalapenos in a boiling water bath. I use a 50/50 mix of water/white vinegar. Does this negate the need to use pressure canning?
about 2 months ago · Report

Anna Garcia Morrison
I think jalapenos are lots different. Here is a recipe I have used..

PICKLED JALAPENO PEPPERS     
7 lbs. Jalapeno peppers
5 cups vinegar
1 cup water
3 cloves garlic
2 tbsp. sugar (as you like)
4 tbsp. canning or pickling salt
1 tbsp. celery seed
1 tbsp. mustard seed

Heat liquids with spices until boiling. Add whole washed peppers. Pierce peppers in 2 or 3 places with the tip of a thin, sharp knife. If you want to peel the peppers, blanch them in boiling water. Allow to cool and then peel off the skins (wear gloves when handling hot peppers).

Put peppers in canning jars and cover with hot liquid, leaving 1/2-inch headspace. Process both pint and quart jars in a boiling water bath for 10 minutes.
about 2 months ago · Report

Mark Sigmon
So does that mean the ones I canned may not be safe? I'd rather not get deathly ill or worse even if it is from green chile!
about 2 months ago · Report

Anna Garcia Morrison
I would get rid of the others. But I tend to follow directions for canning pretty good. it is basically a 5 to 1 ratio. they come out good
about 2 months ago · Report

Nancy Davis
Mark, I have always canned my jalapenos just the way you say and I have never had a problem. Check out a Ball guide to canning or their online presence. I am quite sure that is where I got my jalapeno recipe from.
about a month ago · Report

Mark Sigmon
I've never had a problem with the jalapeno's either. I got some more fresh chiles, roasted them, diced, and froze in ~tbsp. size portions.
I did a search and found some other recipes for canning - I think from Univ. Colorado.
about a month ago · Report

Nancy Davis
Thanks for the info, Mark. I'll take a look.
about a month ago · Report

Toni Hathcock Davis
Here is another link to canning green chile...

http://www.pepperfool.com/recipes/canned/cangreen_chile.html