I have for years canned anaheim chili peppers.
So far I haven't had any problems.
Then I hear how dangerous it is to water bath can them.
This is how I do it:
I cut off tops, slice down the middle and de-seed.
I roast the chili's either on my BBQ grill or broil in the oven.
Cool, then peel off skins.
Then I place in pint wide mouth jars with:
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup white distilled vinegar (or more depending on liquid level)
I then place in a water bath and boil for 30 minutes.
What I was curious to know is if any one sees a problem with the way I can my anaheim.
I think cooking them before and adding so much acid to the pint jars makes mine safe from bacteria's.
These are so delicious, I'm hoping that I just haven't been lucky all these years,
I can't remember how I can upon this recipe, so I'm not sure if it's actually good for canning.