No you don't have to roast/blister them. That is just one of the options in the instructions. You can just slit and blanch them instead. If not peeled they need the slits so the hot liquid can get inside to kill any bacteria.

Note instructions say "slash slits and either blanch OR blister..."

But I wouldn't recommend cutting into rings until after you open the jars. Pressure canning rings gets you mush.

Dave

Here is a link that might be useful: Canning Peppers NCHFP

Thank you Dave. I was reading about it everywhere but NCHFP.

mary, the nchfp says tough skinned peppers, blister (blacken) and skin. "Other peppers. Remove stems, cores, and seeds; blanch 3 minutes." Yes, blanch, for pressure canning. Lemon juice required too if you hadn't seen that. (See canning peppers, under Canning Unpickled Roasted Peppers)

If your jalepenos are on the smaller side and without skins that have thickened or become tough, you could blanch only, not blister and peel. That must differ from garden to garden, climate to climate.

I'm doing Hatch this week, they are considered tough skinned. So far, DH has been willing to man the gas grill and get them that far along for me. I thought tonight I might try slitting down one side, removing the seeds, roasting, then freezing some still whole rather than canning all...The instructions I found there said leave the blistered skins on until thawing and ready to use from the freezer though so still the roasting process.

Here is a link that might be useful: nchfp - peppers not pickled

Dave is a little quicker at the keyboard than I am :)

I see his article is dated about 10 years more recently than the one I was using from nchfp.uga.edu, and I don't see the lemon mentioned. I've been using it, the Hatch chilies have enough heat I don't think anyone is going to notice the addition of a little lemon with the taste.

I will definitely use the lemon juice. Thank you for your help!