How to Can Hot Stuffed Cherry Peppers in Oil
- 1). Place your jars and lids inside a water bath canner or large stock pot and fill it with water. Bring the water to a boil and process the jars for at least ten minutes. If you are reusing old canning jars you will want to wash both the lids and jars with antibacterial soap, prior to boiling them. Preheat your oven to 350 degrees Fahrenheit.
- 2). Remove the jars and lids using the lid/jar lifters from the boiling water. Turn the jars upside down on a cooling rack or clean kitchen towel and allow them to drain. Place the lids on a clean towel until you are ready to use them.
- 3). Slice the peppers in half (while wearing gloves) and remove the pith and seeds from inside the pepper. If you are using cherry or round peppers, slice around the stem and hollow the peppers out.
- 4). Stuff the peppers with your chosen filling and place the peppers in one layer, uncovered, inside a baking dish. Bake the peppers for ten minutes or until the peppers are fork tender. Remove the baking dish from the oven and allow the peppers to cool slightly.
- 5). Heat one cup of olive oil, in a sauce pan, for each jar of peppers you intend to fill. Allow the oil to come up to 300 degrees Fahrenheit (use the candy thermometer for temperature confirmation). Put the peppers inside the jars and fill each jar with hot oil. Use a funnel to pour the oil into the jars to prevent spillage. Tap the sides of the jar to release any trapped air and leave 1/4 inch of head-space.
- 6). Wipe the rim of each jar with a warm, moist towel before putting a lid on it. Screw the lids down tight and allow the jars to cool before you store them. Keep the jars away from cool breezes until the oil has completely cooled. Store in a dark, dry place.