Title: Canning Green Chile Pt1
Categories: Canning Vegetable
Yield: 1 Servings

1

TEXT FILE

Guide E-308

Revised by Martha Archuleta, Extension Food and Nutrition Specialist

College of Agriculture and Home Economics New Mexico State University

This Publication is scheduled to be updated and reissued 7/02.

CAUTION

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 1°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. This guide provides the correct processing times and canner pressures for canning chiles safely in New Mexico.

To prevent the risk of botulism, chiles and other low-acid and tomato foods not canned according to the 1994 USDA recommendations in this guide should be boiled even if no signs of spoilage are detected. Boil food for a full 10 minutes at altitudes below 1,000 feet. Add an additional minute of boiling time for each 1,000 feet of elevation. Boiling destroys botulism toxin. If in doubt, always boil foods before tasting.

At altitude (ft) Boil foods(minutes)

2,000-2,999 12

3,000-3,999 13

4,000-4,999 14

5,000-5,999 15

6,000-6,999 16

7,000-7,999 17

8,000-8,999 18

9,000-9,999 19

SELECTING AND PREPARING CHILES

Selecting Chiles

Select chiles that are mature, heavy for their size, smooth and symmetrical, bright green in color, fresh, and crisp. Avoid misshapen pods, shriveled skin, mold, soft spots, and bruises. Approximately 9 pounds of chiles will make 9 pints of canned chiles.

Blistering

The tough outer skin must be removed from chiles. Blistering the skin by one of the following methods makes removal easy.

Handling pungent chiles can burn hands and eyes. Protect hands with a thin layer of solid fat or wear rubber gloves. Keep hands away from eyes while working with chiles. Wash hands before and after going to the bathroom and before touching other people, such as picking up a baby.

Wash and dry chiles. With a knife, make a small slit in the side to allow steam to escape. Be sure heat source is very hot. Turn chiles frequently to prevent scorching and ensure even blistering. Remove from heat and spread chiles on a flat surface in a single layer to cool before peeling. For easier peeling, place in a pan and cover with a damp towel for a few minutes.

The following are three heat-source methods for blistering chiles:

Oven or broiler method. Place chiles in a hot oven or broiler 400-450°F for 6-8 minutes until skin blisters so that it can be pulled away form the flesh.

Range top method. Place chiles on a hot electric or gas burner after covering burner with a layer of heavy wire mesh.

Outdoor grill method. Place chiles on a charcoal grill about 5-6" above glowing coals.

If chiles are not processed within two hours after blistering, place them in shallow containers in the refrigerator to prevent spoiling. This applies to both purchased, roasted chiles as well as those roasted at home. From: Walt Gray Date: 17 Oct 97 Eat-L List (Recipes And Food Folklore) Ä

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