Canning 20 pounds of peppers was a formidable task, but I did it! Here's the second part of the process, continued from my previous entry.
After roasting all the peppers and letting them cool in their plastic-wrapped bowls I peeled them and washed out all of there seeds. Here's about 10 pounds worth of cleaned peppers:
For the really spicy peppers, I quickly blanched them in boiling water and then put them in clean, hot cans and covered them with boiling water. For the roasted miscellaneous peppers, I just stuffed them in clean, hot jars and poured boiling water on top of them. Next, the filled cans went for a ride in my co-workers pressure caner! Here it is in action:
The cans stayed in the pressure caner for about an hour before taking them out and allowing them to cool on the counter top. At long last, here is the finished produduct; from left to right and top to bottom: habaneros, bulgarian carrot peppers, roasted medly, and chocolate cayennes. This winter will be flavorful for sure!