Home Canning Hatch Chili's With Linda's Pantry

Today I am bringing along for a video on how I canned Hatch Chili's for the first time.
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[@nmdispatchlady]

By leaving the stems and seeds in when you roast them it helps them steam inside. Let them steam until they are completely cool, then peel them in the sink the water will help with the skin removal. Yes it's time consuming but it is worth it. Part of the reason for the thin skins is the growing year this year. We are in a drought and with the pandemic there aren't enough people to harvest. Sorry about your experience with them this year. When you open them this winter you will be glad for all the work. God bless

[@michelesalazar2045]

Great advice I have always froze my chile but am going to try canning them. We have the roasted for us but Linda may not have that option. I live in Albuquerque and are blessed with hatch chile. nmispatchlady have you canned them before what size jars

[@nmdispatchlady]

@@michelesalazar2045 Yes I can them every year. I'm down near Ruidoso. I use the 4 oz jars for both diced and whole. They have been a little tough to come by this year but I've been keeping my eyes open for a while now. I get 4 to 4 1/2 doz jars out of a case. I don't pressure can them I found a place on the net that had instructions for water bath and do that. Pretty much it is prepare the chili fill the jars to the bottom of the rim, I put a little minced garlic in mine. Then put 1 tsp of either white vinegar or lemon juice, I use whatever I have on hand but prefer the vinegar. Top off with water if needed and WBC for 20 minutes, I'm at around 6000' I prefer this because in the freezer mine get so hot I can't eat them. The 4 oz is about the same size as the small cans in the store, much easier for me to use than larger quantities If I need more I just open another jar.

[@maryjane-vx4dd]

@@nmdispatchlady I found a recipe for chipolte in Adobe sauce. I smoke my red jalapeños and pressure in 4 oz jars. Real good

[@Jeo_Momma]

@@nmdispatchlady water bathing works for you? I live at 8500' above Taos and wanted to can this week...how much vinegar for an 8oz jar?

[@nmdispatchlady]

@@Jeo_Momma I'm not sure I use 1/2tsp for a 4 oz jar I would guess 1 tsp for an 8 oz jar.

[@TittsMagee]

My first attempt at roasting and canning Hatch chilis resulted in over cooking them making the flesh very loose. I made a sauce with it, it was great. My second attempt, just today, I lowered the grate on my grill and quickly scorched the skins, as they cooked I removed from grill and immersed them in ice water (learned from another Hatch chili YTuber). The flesh was firm and easy to clean & dice making a full 22qt canner of half pints and pints, with much left to can tomorrow. I started with 27 lbs of fresh hatch chilis, I am very pleased to figure out what happened. Thanks to you and others showing failures and making it better.

[@quiltingpieces8943]

I’m from New Mexico, and there’s NOTHING like the smell of roasting green chili! I love red chili too!

[@LindasPantry]

I am definitely a 🌶 head

[@lblake5653]

cool! Uessss Lawdy. I finally got my first ones. I roasted them and froze for later. I am in California so this is a big treat for me.

[@gloriahohman2790]

That's so true, there is nothing like the smell of roasting green chilies.

[@EnchantedScrapper]

I can 100 lbs of hatch chili’s each year. The secret to making it simpler to peel is to not cut the tops off before roasting them. This helps keep the juices in the pepper for easy peeling. Also cover them with plastic wrap when steaming them. 😊

[@LindasPantry]

Thank you that's very helpful 😊

[@cherylliston3284]

We just roasy whole abd throw in a big plastc bag tan we peel after few hours my friend just freezes without even peeling just peels when used

[@jaebee9308]

I agree with another commenter- leave the caps & stems on when roasting. The secret to peeling easily is to put them in a ziploc bag while still hot so that they steam abt 5-10 min. When you take them out of the bag, gently pull on the stem and most of the seeds and pith will pull right out. Remove the rest with a spoon.. Hatch Chilies are SO good, they are worth the work. Stock up in July & Aug when they're in season! They freeze very well.

[@marysedita7326]

I grew up with Anaheim Hatch green chili as both of my parents are from NM. We roast ours either in the oven or on the stove top. Place the chili’s in a wet towel and place either in a container with a lid or in a baggie (container is better) leave these be your cool down and once cooled the skins should come right off. We absolutely LOVE Hatch chili. Thankfully Texas is catching on just how tasty these little gems are. These are the base for Green Chili Enchiladas ❤️💚. Also, we never stem these or seed them prior to roasting.

[@niks8730]

I do 60 to 90 lbs NM pepers a year. I freeze and can them. I keep stems and core when roasting. Try not to burn them.. lightly charred not deeply charred. Then steam.. till you can just handle them.. the skins will slip off, and you will have a beautiful pepper, just make sure your peppers are cooked but not burnt. (Some browning ok) After skinned remove stem and core. I always get my peppers pre boxed and they turn out great. So Linda don't give up, try again you will enjoy them. Thanks again for your dedication and time in making videos.

[@msmckenma]

Linda, the first time I canned Hatch chilies was last year. It WAS A LOT OF WORK!!! But they taste so much better than store bought!!! And as you know, when you open up that jar and put them in your egg and cheese omelet, or in a sandwich, they’re worth every bit of the effort. My family loves them-even the grandkids!!! One other thing. I’ve been forced to use my Tattler lids this year. I find they work best when I don’t fill the ingredients beyond shoulder height in the jar and allow for 1.0”-1.5” of headspace-especially when pressure canning. It might feel a little wasteful at first because if you’re like me, I want to fill every last centimeter of the jar that I can (no pun intended)-but I get far less syphoning that way. I think you did great with the chilies!!! Canning Hatch chilies is labor intensive and it is important to exercise selectiveness when we have the choice of what to put in our jars. What we put in the jar is what we’ll take out! The ingredients in the jar won’t mysteriously ‘metamorphosize’ into something better while they’re in the jar. Thanks for all of your hard work in teaching us the ins and outs of canning. -Marta

[@Washkeeton]

I grew up just south of Hatch, NM. I missed my chile since being in Alaska. It costs $180 to ship a 30 lb box up here. Anyway, we had roster baskets over open flames going all fall after the harvest. What I learned was to peal them as they came off the grill. We left the tops and seeds to allow for the insides to cook as well, and probably making them easier to peal, and having less waste. I never charred mine either, just cooked them till lightly brown all around.

[@vanamac5838]

"Chile" !!!❤❤ I'm from NM.

[@Littlejo-fy8cq]

We live in Oklahoma, and our local grocery store roasts the chiles for us, so when we take them home, they're perfectly roasted. No problem peeling and deseeding them. Yep, I'll be canning some delicious chile this year!

[@vallis1469]

So sorry your yield wasn't more, but they are beautiful. Thank you for being honest and upfront. I appreciate that more than the jars of peppers! xoxo

[@tammyjones3315]

I lucked up and got 5 lbs of hatch green chiles for .99 a pound. Followed your video and everything worked out great. 17-4 oz jars in the pressure canner now. Thank you for sharing your knowledge with us.

[@danamcadams8865]

I know this is an older video, but I just found it. I just started canning about a year ago, and bought a case of Hatch green chilies last summer. I decided to roast them myself to get the "full experience" and an experience it was. Like others have said, I left the stems on and probably only lost 3 or 4 due to thin skin and probably over cooking a bit. I love them! I even dehydrated a few and ground them into powder. I use the powder and the chilies in everything! Great video and thanks for leaving in the "not so pretty" parts.

[@marthahoward7734]

We have venders on the side of the road, grocery store roasting outside and just selling them in the produce sections. I always have the street venders roast them for me and they put them in zip lock bags.Let them sit for a day on the counter and the skins and caps come sliding off. I usually freeze them in small zip locks but I also may get freezer burns. I will freeze them again this year I think with the jar shortage. I wanted to can them tho. Oh well.

[@LindasPantry]

I wish we had vendors roasting in this year but we don't

[@maryjane-vx4dd]

This year I didn't freeze any but when I do I put them on wax paper single layer and freeze before putting in bag. Doing it this way they are not stuck together and you can pull out what ever you need. I also do this with raspberries and cherries

[@cjboac9864]

Package them to freeze with a vacuum seal procedure like “FoosSaver machine “. No freezer burn that way! I do it every year!

[@burlfaulkii6496]

Such a pleasure to watch you work... You are not just proficient, you're terribly easy on the 👀

[@Countrygirl2010]

I’m a new canner and I really love & appreciate your honesty. You are a wonderful teacher on the canning process. Thank you. 🌸

[@DianeTheCanningNana]

I will be Roasting my Hatch today! Just returned from Cabo San Lucas, and totally missed the Grocery store sale and roasting!( I missed picking my 200 + lbs of Roma tomatoes from a local farm as well! REALLY Bummed about that! ) Thank you, as always Linda, for your honesty when Canning. I watched you for 2 years before starting my own channel up 3 years ago! I was an experienced Canner, but am ALWAYS Learning, as you are! I will be Roasting and using my Foodsaver for freezing. Hoping to make a delicious Green Chili Verde sauce once I get some good Tomatillos soon and add some Hatch Chili's to that! 🤗❤️🎶🏝️

[@maryannlarsen1727]

My local mexican grocery store will have a sale on hatch chili peppers and tomatillos starting tomorrow. Need to dust off the canning pot to get it going. Maybe I'll make salsa verde and canning chiles, baby steps for me since I'm disable buy tomorrow then roasting and peeling them canning over the weekend. Price 49cents a pound on chiles and tomatillos, a bargain need to choose large size chiles

[@luannemccallister9642]

I always freeze them. I just put a few in a bag, vacuum seal, and throw in the freezer. I'm in a small apt. now, and no longer have a big freezer, so can only do a few at a time. I used to buy the 25 pound boxes.

[@ajeatoo]

Yes like others have said I always leave peppers intact when roasting then out in a bag or sealed bowl. They steam themselves that way and you don’t get any flesh sticking to the skins.

[@DogsRGr8]

I just watched a video where the guy plunged them into ice water after the skin was slightly blistered. Skin slipped right off for him and the peppers werent overcooked mush. Think I’ll try that system. Thanks for sharing your experience!

[@DogsRGr8]

It worked ok but since like a dummy I sliced them first…..next time need to roast whole. Thanks Linda! Love your videos.

[@bowsie6129]

Hi Linda thank you for this video, I was anxiously awaiting it. I purchased 50 pounds of the same Young Guns hot Hatch chili peppers. I have to say I think I threw away three out of the two boxes. I kept the tops on them when I roasted them and I had no problems removing the skins and seeds afterwards. what I figured out is if you pinch the tip and slip about 1 inch skin off then it’s easier to just pull the rest of it off. Also I made sure that it was all chard, I tried not to leave any green on them. This was my first time doing it and I have to say I will definitely do it again. It is very hard to find hot hatch green chilies at the grocery store. I just sat in front of the TV binge watched OUTLANDER and cut and seeded the peppers. (there was all kinds of hotness 🔥 going on at my house this weekend 😊)

[@LindasPantry]

These peppers were immature that's why I had issues peeling them all the mature peppers peeled quite nicely

[@bowsie6129]

Linda's Pantry Thank you for your reply, this was actually the first time I roasted peppers. A Company with a huge fire roaster used to come to my grocery store’s parking lot, but they didn’t come this year. Anyways, I always appreciate your videos Linda, you’re always the first person I look up whenever I need help with some thing. ♥️

[@kquitberg4297]

From New Mexico. If you leave them intact-don’t take off stems and remove seeds before roasting-it will make the whole process so much easier. You can let them sit for a few hours after roasting in a plastic bag. Remove skins under running water. Slit down middle with your thumb and deseed. If you pull out stem it removes most seeds. Leave some with stem on for relllenos and freeze those. I froze my first 25 pound box I did last week. I thought I’d can a second box to save freezer space but now I think I’ll go ahead and freeze. This was a LOT of work. Go to NMSU extension website for lots of great chile ideas and recipes!

[@denisedonaldson5825]

They are beautiful!!

[@leahness3588]

You were so excited I'm so bummed you had a rough time with your chili's. But your right never stop canning, it's all a learning experience. You rock!!!👍🌶❤🙏

[@donnascornfreecooking980]

I have dried some of my seeds so I can grow my own in the garden. You ought to do that too. There's been such a drought I am amazed we really got any this year. I live in Arizona and we are not too far away from Hatch, New Mexico, about 200 miles from me, so I know they had the same drought. I'm with you about hand picking your own peppers. I am really picky and won't buy by the case. I hand pick to make a case.

[@annabelllopez3607]

Hey Linda I would like to see you do a video on canning Hatch Red Chille. Thank you looks soooo good

[@lyndastich5063]

I am from New Mexico. After roasting we put wet paper Towle in bag seal and leave till cooled . The steam makes peal fall off. I prefer poblano peppers . Prepare the same way.

[@mynanasapron]

Thank you for being so honest. Peppers are a pain. You did not sugar coat anything. Love your videos

[@weegie2818]

You gotta do it again. Don't let thin skins get you down. Roasted poblanos are great too. I prefer green chili sauce over red so for me it's a labor of love. The kids prefer mild so its Anaheim's for me. Rinsing in water to get the skins off may be helpful. Green chili and pork butt makes a great enchilada.

[@maryjane-vx4dd]

Bought 2-25# boxes of hatch chilis that I watch being roasted at the store. Bottled 21 qts chili Verdi last night. Starting bottling in 1/2 pts until I run out of these jars then go to pts. Maybe faze dry some and just freeze some

[@stephaniephillips5945]

Maybe next time, it's a family thing. Grow your own. You've got the will girl. If they turn out wonderful. I'm sure you'll take on the challenge. Be blessed!!

[@normathompson427]

I have Anaheim’s this year and didn’t know what I could do with them. Now I know and thank you for sharing!

[@jaebee9308]

Anaheims are related to Hatch.

[@alicesais770]

I use the air fryer to charr them, it comes out beautiful

[@michellepacheco]

Hi linda so if I may let me give you a few tips for roasting and peeling green Chile leave the tops on when roasting it keeps the steam inside and then when you roast the chiles it's best to do it on the grill if there aren't any roasters available in your area that keep the chiles moving and rotating roasting all sides. Because they can burn very quickly also place the Chile in a garbage bag and tie them up where they can actually steam and then the skin falls off pretty easy. Then it's a matter of just placing the Chile in between your fingers and the skin falls right off also the Chile needs to be warm once you start if you peel them when they are cold it's hard to peel they like reattach. Lol any way I hope this helps. You are right it is a labor of love and a whole dedicated day of roasting and peeling but so worth every minute and every bite. You need to come down to NM and taste the flavor of nuevo mexico.

[@saphirediamondspearlzsdpje3127]

I just did this last week. I bought a case for $10and I still have more to roast and can. They smell so great roasting... Ventilation is IMPORTANT ( cough cough 😁)

[@maryjane-vx4dd]

Yesterday I bought 2 cases at 29.99 each. I waited as the grocer roasted them. Man, I wish I could get the for 10$ a case but inflation has been real bad this year. Still worth it

[@lblake5653]

You taught me a lot. I should have watched your video first.i bought my first bag today. I'm hooked Going back for a few more bags. Right now 2 lbs are 1.99. They are gorgeous and tasted god. I added a little salt and olive oil. 450 in my oven for maybe 30 minutes. Perfect for me.

[@quiltingpieces8943]

Because I take care of my mom full time, I now order mine already roasted , peeled and bagged in 1 lb bags for freezer. Make life easier. I used to spend a whole day roasting on the grill, peeling and bagging. I don’t can chili because my stove is a glass top , and I don’t think I can use a canner on this stove.

[@LindasPantry]

You might be surprised I would call your manufacturer in find out most of us are able to use a presto canner

[@LindasPantry]

That's awesome

[@lblake5653]

Is it possible to have a separate electrical eye just for canning?

[@Jeo_Momma]

I buy Young Guns Hatch frozen in 16oz packs. I'm going to can 12lbs this week to help get more space in my freezer. However, I'm new to canning and am confused WB vrs PC and how long to WB at 8500'.

[@Catemacho]

Thanks so much. I canned my first batch of chilies on Monday and finished the first case yesterday. Two more cases coming on Saturday.

[@Catemacho]

I put too many chilies in 2 of my harvest guard jars last night. It was my first time using reusable lids.

[@homewithkimberly6648]

I would love to see how you use these in recipes and meals. They look beautiful!

[@LindasPantry]

I will definitely be bringing you along for one of my favourite recipes

[@PinkPanther440]

I was thinking the same!

[@dooda2054]

Honestly, we use them in any and everything (NM) scramble eggs, cheese, green chile - to chiccken soup to Any thing else you can think of - bread -- even jelly

[@dooda2054]

plus the chile juice to season dishes as well

[@loritanner4478]

I put them in my jars of tuna I was canning. Really yummy!

[@lucillecohon2520]

I'm wanting to roast and can hatch chilis! New to canning meats and broths. They look so delicious!

[@rubikube1]

That’s an extra large fridge smart 😊😊😊

[@rcgkreations]

Wonderful

[@kd9299]

Man, I wish I had seen this video before I ordered some! Mine will be here tomorrow 😖 Thanks for being honest Linda!

[@nottydreads6617]

Love your channel

[@SWPG]

OMG New Mexico Hatch green chilis, LOVE'em ! I bought a sack of medium heat, froze them and they got hot ! Ill clean them better next time before freezing. Love and Light from Albuquerque.

[@LindasPantry]

They will get hotter as they sit in the canning jars as well

[@TheCreativeChica]

Thank you for your honesty! I'm very new to pressure canning. I value you opinions and experience!👍🏻💕

[@LindasPantry]

It's easy to hide the ugly part of canning it's harder to put it out there for some people but I feel like that's the best way

[@pamelag4529]

such knowledge thank you for sharing

[@marinafreeman3968]

Love your honesty.

[@Jeo_Momma]

I'm canning frozen Hatch chile this afternoon! I'm emptying out my freezer with things I've always frozen now that I'm canning...I prep outside. I steam them overnight until cool to the touch. I have them roasted at the store then deseed. I'm using jam jars. Better portion size for recipes.

[@saphirediamondspearlzsdpje3127]

Oh..GOOD MORNING FROM NEVADA💪❤

[@rosebutler1328]

I use a propane torch to roast them..works good...it is a 2 day process to can them.

[@culdesacgrocerygarden]

The skins were hard to get off cause they hadn’t cooled off enough. I did them in my oven earlier today. KZbins AI somehow knew I roasted peppers today and this popped up in my feed, lol. I let mine cool for at least an hour and the skins came right off.

[@LindasPantry]

No it's because the peppers were immature

[@maryjane-vx4dd]

I found if you leave the seeds in until after you roast the chilies they peel easier. I have started using pablano peppers because they are meatier and easier to peel. They are slightly hotter though

[@darleneneumann5182]

I bought some chili peppers peppers hope to be able to put some Way this year.

[@audreynanapreps2543]

Our grocery store here in Texas roast's them for you

[@rosemarypetrongelli1384]

Linda I fire roasted and large pepper hot and spicy. I barely roast them, and put them as you did in a bowl with cover let them sit, peelings come off easily.Let them cool, the freeze them properly? Hope the ones you made, turn out great too. 👍👍👍🍁🍁❤️❤️🌹🌹🌶

[@jillbritton2676]

I had a similar experience with tomatoes last week. My husband picked up two crates of “canning tomatoes” from a local veggie stand. I ended up throwing out about half of them because they were squishy or so bruised that I didn’t want to use them. 😕. I did get 6 pints of salsa and three quarts of chopped tomatoes out of it .

[@mollyjoy7820]

The skins are much easier to peel if you leave the chile intact while roasting. Big Jim is the meatiest of the Hatch chiles.

[@vanamac5838]

Born and raised in NM. I have always froze my Chile with the skin on. Keeping the skin on keeps that smokey taste .... But I definitely want to try and can some Chile some time. Thank you

[@patriciasweet9102]

Didn't have any problems roasting and peeling them this year. Always roast whole then let steam in bowl with plastic wrap. No problem. Can even go back several days later from fridge and place bowl in microwave to reheat and peel just as easy. Give them another chance

[@stephruiz573]

Great advice on the learning experience!!

[@guysolis5843]

One difference between the store bought whole chilis is that they are steamed. They look pristine but don't have the best flavor. The roasted ones you find in stores come chopped and there's tons of skin left on them but both have citric acid that further alters the flavor..roasting at home or having people roast them is the best bet for the money..I do what my grandparents did. My grandmother would peel, chop, salt then fold everything together with some sliced garlic and refrigerate for 24 hours mixing often. The flavor is wow. My grandfather was a red chili man. He used to make chili con torte, so delicious but I make chili this way..Either way, add salt and garlic to your canned chili, you'll have tons more flavor.. My fast way to remove the skin form chili: Put chilis in a sunny spot to see if they can ripen up .Lay the chili one at a time on a cutting board then scrape one side then the other with a knife but not in a cutting motion Have the tap running and wet your fingers. Scissor you fingers and run them down the chili removing the skin front and back and rinse off fingers. DO NOT GET THE CHILI WET, THE WATER REMOVES SOME OF THE FLAVOR..

[@viviangarcia760]

They should be put in to a plastic bag to sweat for about an hour and the peel will just fall off. They dried out because you removed the steam before you roasted them. Once roasted then you peel 1st by pulling the stem which will pull out most of the seeds.. . Hope this helps. Sometimes I will peel and sometimes I'll freeze them with out peeling them it hold the juices and saves time. But I would never can with the peels. Hope this helps...

[@mcomeslast]

Yeah, I prefer mild but the price for a jar of roasted red peppers is insane. I’ll probably only get a little batch this year but next year I’ll do bells and tiny jars of banana peppers. I do buy smaller amounts because I prefer to pick every item. I don’t buy a box if I can’t examine it.

[@carriejones9890]

I leave the skins on for maximum roasted flavor.

[@irenebarraza3033]

I'm proud of you 👏 💛 I love your channel ❤ One question do these have to be Pressure canned, Can you just add citric acid to the jar and go ahead and water bath can?

[@tommontoya7060]

I water bath hatch chiles but I add 1 TBS of lime juice to each pint jar to lower acid level. Been doing it this way for years.

[@ramonalujan9534]

Try Pueblo, Colorado chilies instead. They're meatier and much tastier, too. (In my opinion). My family prefers Hatch. Leave the stems and seeds intact when roasting. Then place a damp kitchen towel over the roasted chilies while they cool off. They're easier to peel that way.

[@mariajuanesta3319]

Freezing it is better than canning. Buy in bulk. Roast in air fryer. Put HOT peppera in zip lock for 1 hour to steam. Peel. De seed with knife (scrape top) Add to food processor then freeze in zip lock. Break a part in chucks to use

[@happinessis2111]

We live in NM and get a bag of the yummy Hatch Green Chili every one to two years. They roast it for us and we leave it in a plastic bag for about 12 hrs and then rinse the peels of in the sink. They come off so much easier. One 20 LB sack of roasted green chili rendered 24 pints. They last for a very long time. ** Hint...if you're hands start burning rinse with milk and wait and see if the burning stops, if not rinse again. After many years of canning chili I just found out about this over the summer! Q. I wanted to ask you, is there no way to pressure can red chili sauce (not Enchilada Sauce)? Las Palmas sells it by the case in cans and I've been buying it for years but everyone says it can't be canned! Of course it may be that the red chili is made from the dried red chili pods whereas the green chili is the fresh chili roasted. I guess it may be that you have to add the acid to it but why wouldn't citric acid work? I don't think it changes the taste like adding vinegar might. Any thoughts??? Than you so much for taking the time to share your thoughts. 🧡

[@gennyhense8758]

Looks like you might have over roasted them just a we bit yeah you need to roast them until they blister and chard a little and then cover them with plastic wrap in a bowl

[@naydenaschlecht8572]

Linda am from New Mexico the capital of green chili I can green chili every year ~ secrets on the roasting how you get all your chili not or every little very little waste and where skin well come off easy and I got my own recipe for green chili salsa ......

[@PinkPanther440]

Naydena, Hi from SW Colorado! Say, can you can the green chili sauce with pork in it? I’m new to canning.

[@naydenaschlecht8572]

Suzanne Reese I would say no do to it take longer ( time ) to can pork ....green chili take half the time

[@karunald]

Yea - I think they were roasted too long. :). Cooked the flesh to the skin, etc. I do highest rack in broiler sprayed with avocado oil. 500 for 4 min, then 2.5 on the other side. Blistered - flesh is green and solid. ran under cold water a tad. I didn't de-seed them first.

[@rubbnsmoke]

HOw did you manage to get so many fresh hatch chiles? I know you've moved from NM to the west coast and it's next to impossible to get them fresh outside of NM. IF I'm lucky I can order them frozen. I regularly can roasted Poblano, Anaheim and Jalapenos. The problem you're having with peeling those peppers is because first, you capped and seeded them allowing too much of the moisture/steam to escape from within while roasting them. Second, from my experience, they look a bit overdone. As if you didn't have your grill hot enough and the roasting took too long allowing all that moisture from within to evaporate away drying the roasting process. I find that having my grill screaming hot and leaving the caps on allows the skin to char rather quickly and lets the skins peel off pretty easily. Many times using a kitchen or paper towel really helps rub the stubborn skins off more easily. But there's nothing like the smell of roasting chiles. My neighbors always comment whenever they catch a whiff while I'm on the grill roasting them. That aroma is so good. I use mine for my Green Chile Pork Verde Stew. So good.

[@alicesais770]

Some of that charring is good $20 is really a good price here we’re I live they are going for the Hot ones $1.89 lb

[@boboverholt6749]

OK I wrote mine on the barbecue hole I seen how you seated them in advance and you had nothing left after you got done barbecuing them I’m sorry I don’t go with that one I’m gonna stick to my method by the way I do love your work

[@debraericson4893]

I have done them before didn't have a problem I wouldn't blacken them quiet as dark and got a lot of jars

[@suzycowan5072]

Linda, I am so sorry that you had such a bad experience in canning your hatch chilis. I have canned New Mexico Hatch Green Chilis three years in a row. I am actually upset this year because I cannot get my hatch chilis due to CoVid restrictions. We were living in Colorado and I could get them very easily, but now that we have moved to Ohio I can no longer get them. Last year we worked out a trip to Colorado for a medical specialist appointment so that it was in August/September during the Annual Hatch Chili Festival (We bought four bushels). This year I was unable to do that. Either way, I was concerned while watching your video that when you began peeling your chilis that I could hear the skin crunch, I should not have been able to hear that. When you roast your chilis, you should immediately be placing them into a plastic trash bag so that they can steam. It is very important for them to steam for a minimum of at least 20 minutes as it is the steam that helps to release the charred skins away from the flesh of the chili. I love that you removed the seeds before roasting as that is my least favorite part of canning chilis, but I can't help but wonder if opening up the chilis caused part of the problem. When the people at the festival roast my chilis for me, they are roasting them whole. I don't know enough about the science of it all to tell you either way. Please don't give up Linda, I can tell you that although it is a lot of work, it is also very gratifying to have them immediately available on the shelf whenever I need them, which in my family is a lot. God Bless and many Blessing to you. ~SuzyJC-in-Ohio/USA~

[@charlieredeemed]

Hi, beautiful lady!

[@susanjones4593]

You have any good recipes or cookbooks you use for these chiles?

[@vstarannie]

When canning papers like these, can you can olive oil vs water or combination?

[@LindasPantry]

Not sure about that 🤔

[@WhiteThunderBBQ]

I was thinking about roasting some cherry peppers for canning - is there a way to do this without a pressure cooker? Cheers Linda!

[@judynoorda8046]

How many times are the tattle lids good for?

[@lisamgage]

Have you ever canned hot sauce? My son planted a ghost pepper plant this year and I want to make and can hot sauce out of them.

[@LindasPantry]

I have and it is great to have

[@lisamgage]

@@LindasPantry do you have a video of that by chance?

[@karunald]

Can they be water bath canned?

[@KatMa664]

I had a similar experience with my tomatoes. Similar in that I spent a lot of money and spent a lot of time removing skins and chopping and cooking and canning. Only to find I could have actually gotten canned tomatoes cheaper in the store. I felt kind of stupid. I guess if you live on a farm and have tomatoes it’s well worth canning them. I got the tomatoes for a fantastic price compared to what I would have to pay in the grocery store. But still it was not a good enough price for me to save money compared to what I could have bought already canned.

[@Lyndsay-jh2um]

The taste is so different when you can your own compared to store bought canned tomatoes. It's a lot of work but there is no comparison.

[@thestickerfarm1254]

Kathy Jenkins me too. If you factor in the cost of tomato even if you get a good price from Farmers Market, the fuel, the prep time, it’s hard to justify. I know the taste of home canned is way better, but...... unless you grow your own in a very large garden it is not worth it.

[@marienelson1061]

Do you know anything about can and milk

[@fireflyrocks1]

Into ice water after grilling.. The skin comes right off.

[@rebeccadgeney]

I've only just blistered/charred the surface on ONE side of my peppers in the broiler. Then I turn the oven down to slow roast the rest of the way. And I never EVER pull off the skins. I pull the stems off...and most seeds come off with the stem... some stay in the pepper. I only use my hatch chili's for salsa though..so they get blended pretty well through. I don't skin my green tomatoes OR my tomatillas either. Never any complains from my family. What Is the reason for peeling skins off of these...just wondering. Feel free to yell at me for not peeling skins..lol! Been making salsa this way for 26 years. 💁

[@maryjane-vx4dd]

The skins will come off in canning. They have a papery texture

[@judynoorda8046]

Rebecca Geney would you mind sharing your salsa recipe with me? I had one a long time ago my husband loved. Since I lost him I have remarried and my new husband doesn’t care for it. Something new for someone new🤣

[@laurasgarden3205]

I have questions about the Thrive business. Can I email you?

[@Jeo_Momma]

You're PC? Not WB?

[@crazymanbbqcompany1592]

Hatch Chilies, how much are you paying for a case of Hatch Chilies ? Bob Cooney

[@crazymanbbqcompany1592]

Well ?

[@paulettejorgensen194]

In her previous video she said she got them for .89 cents a pound and has 25 pounds of chilies

[@crazymanbbqcompany1592]

@@paulettejorgensen194 Thank you....

[@michelesalazar2045]

I'm from New Mexico and hatch green chile is a meaty flesh. Maybe u did not get authentic Hatch chile. Some places put hatch on it and it is not. Next time leave the ends on when u roast them I know it's messy but it may peel better

[@maryjane-vx4dd]

It does peel easier.I seeded mine once before roasting years ago. It didn't work as well as Lindas

[@alicesais770]

I don’t think they were un mature just over roasted, I’ve done that. Don’t give up.

[@stephen26448]

Dry the seeds and sell them on Amazon

[@charlieredeemed]

You would be the best wife!!! You are so awesome...

[@fendtman55]

I watched a lady take skins off by putting them in a zip bag while still warm and the skin came right off.

[@LazyKFarmstead]

I had the exact same experience. I probably won't do them again. Very disappointed.

[@geedubb2005]

The Chile quality is much better around Labor Day (for Hatch & Mesilla Valley). I think you roasted them too long.

[@cjboac9864]

NEVER, EVER cut the tops off the peppers prior to roasting them! You loose moisture & flavor & the skin will be harder to remove! You roast them over a very hot fire or hot oven, then immediately after put them in ice water to cool down. Their skins come off so easily, you’ll have so much more “meat” on the peppers & seeds are so easy to remove. I was absolutely shocked to see the way you make so much more work for yourself & you loose much good pepper meat & flavor the way you’re doing it! Sorry, but it’s true!😢