WebPlace jam jars in water bath canner filled halfway with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use Place lids in water in a small …
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Sterilize jars and bands by washing in warm, soapy water. Chop all of your peppers, and measure out your other ingredients so they are ready to use. Bring your Ball® Canning half pint jars to a simmer in your water bath canner, and have the lids in warm water in a small saucepan. Add chopped peppers and vinegar to a pot.
Add boiling water, leaving a 1-inch headspace. Process the jars in your pressure canner for 35 minutes. Before you fill up your jars with pickled pepper goodness, be sure to sterilize all of the jars and lids. If you're new to canning, here's exactly how to do it: Wash your canning jars in hot, soapy water and rinse them thoroughly.
Seed and chop peppers. (I use a food processor to chop the peppers tiny). Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars for 10 minutes. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. You can also watch a tutorial video of how to can hot pepper jelly!