Hot Peppers Marinated in Oil
3 pounds hot peppers (Jalapenos or other varieties)
7 to 14 cloves garlic
7 tablespoons dried oregano
5 cups vinegar
1 cup water
1 tablespoon plus 1 teaspoon pickling salt
3/4 cup vegetable or olive oil
Yield: Makes 7 to 8 pints

Note: Improper procedures when canning vegetables in oil can result in risk of botulism. Read the section on oil and follow exactly the recommended procedures and tested recipe below.

Procedure: Wear rubber gloves when handling hot chilies. Do not touch the eyes or face.Wash peppers. Make two small slits in each whole pepper. Pack one or two garlic cloves and one tablespoon oregano into each clean, hot, sterilized pint jar. Pack peppers tightly into jars, leaving 1-inch headspace. Combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes. Pour hot solution over peppers, leaving 1-inch headspace. Make sure oil is equally distributed across jars. There should be no more than two tablespoons of oil per pint. Carefully wipe the jar lip so it is free of all oil. Add pretreated lids. Process in boiling water bath. For best flavor, store jars five to six weeks before opening.

Table 3: Recommended process time for hot peppers marinated in oil in a boiling water canner.
Style of pack/Jar size Process time at altitudes of:
6,000 ft or less Above 6,000 ft
Raw:
Half-pints or pints, Quarts
15 min. 20 min. (6,000 ft. or less)
20 min., 25 min. (above 6,000 ft.)

While it's generally true that recipes with oil should not be canned, there are some few high-acid marinated recipes that have been tested and are OK.

In fact, you can find two similar marinated recipes in the USDA guide - one for peppers and one for mushrooms. I've linked to the guide, which is posted online by several Extension services, but the same recipes can be found on the main NCHFP site.

Carol

You might, however, prefer the lemon marinade for its flavor.

The NCHFP (UGA) links to Purdue Extension also and cites a number of its documents. Generally all the Extension agencies are going to be following NCHFP (UGA) and USDA guidelines. What happens is the NCHFP is the primary resource, but they also rely upon other Extension services to provide support, particularly in areas of specialty. So Oregon State Extension here is the NCHFP resource for canning seafood, canning nuts (yes, they can be water bathed), maraschino cherries, Asian pears. New Mexico provides pepper expertise. Washington developed a number of safe salsa recipes. Wisconsin Extension has the best document on pickles. Michigan Extension and Pennsylvania Extension are wonderful all-round resources.

There is one exception. Extension service funding is very limited and they don't always update documents on their websites, so on rare occasions I have seen out-of-date publications. I always check the document date and the date of last revision.

Whenever there's doubt, check the NCHFP. They're "the decider."

Carol

Ann

I have roasted and peeled peppers for both frozen and canned. I think it has to do with the expectation. If I'm canning banana peppers I don't peel because I'm not using them peeled but pickled, and in the commercial world I don't expect to see them peeled. If I were doing a marinated red bell pepper for competition, I would blanch and peel because that's the expectation for that type and best reflects how it's used in recipes.

Carol