How To Can Pimento Peppers
>27 February 2009
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Need a good recipe for canning Pimento’s? Well, here’s a great one that I got from my good friend Addy:
Pimento Peppers (1/2 pt. or 4 oz jars)
Wash peppers; cut out core and remove seeds. Pack as many as can fit into jars. Cook at 5-10 lbs pressure for 30 min; or Hot Water Bath for 45-60 min.
No need to add water to the jars. The juices from the peppers will be pulled out during processing.
Do these taste like the commercial brand Dromedary pimento’s? I would love to can them since I use so many of the purchased variety.
Mary, I can’t tell the difference between the home canned pimentos and the store bought when in a recipe.
Thanks so much, I’m looking forward to canning these. Are the plants prolific or will I need to plant a half dozen to have enough to can. I would like to have at least 18 half pints before the season is over plus what I will use over the summer.
I also found a rotel recipe that I will be canning.
Thanks again,
Mary
Mary,
How much you are able to harvest depends on so many variables. I’d say play it safe and plant more than you think you need. This year I planted a dozen pimento pepper plants. We’ll see how it goes!
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