Pressure Canning Hot Pepper Jelly

Here’s a recipe for making hot pepper jelly and canning it using a pressure canner:

Ingredients:

• 2 cups finely chopped hot peppers (such as jalapeno, serrano, or habanero)
• 1 cup cider vinegar
• 6 cups sugar
• 2 pouches liquid pectin
• 6 half-pint jars with lids and bands

Instructions:

1. Prepare the hot peppers by removing the stems and seeds and finely chopping them.
2. In a large saucepan, combine the chopped peppers and cider vinegar. Bring to a boil over high heat, stirring occasionally.
3. Add the sugar to the saucepan and stir until it has dissolved. Bring the mixture to a rolling boil, stirring constantly.
4. Stir in the liquid pectin and return to a boil. Boil for 1 minute, stirring constantly.
5. Remove the hot pepper jelly mixture from heat and skim off any foam.
6. Ladle the hot pepper jelly into sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
7. Wipe the rims of the jars with a clean, damp cloth to remove any jelly residue. Place the lids and bands on the jars and tighten the bands to fingertip tightness.
8. Place the jars in a pressure canner and add water according to the manufacturer’s instructions.
9. Process the jars at 10 pounds of pressure for 10 minutes (adjusting the processing time and pressure based on your altitude if necessary).
10. After processing, turn off the heat and let the canner cool naturally until the pressure has returned to zero. Carefully remove the jars from the canner and let them cool on a towel or wire rack.
11. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t move, the jar is properly sealed. Store the jars in a cool, dark place for up to a year.

Note: Always follow the manufacturer’s instructions for your specific pressure canner, and be sure to use proper canning techniques to ensure the safety and quality of your hot pepper jelly.