Canned Green Chili
  • Cooking Time: 45 minutes
  • Servings: 24
  • Preparation Time: 2 hours
  • 1 bushel fresh green chilies ( roasted and peeled)
  • 48 cloves of garlic (2 cloves per jar)
  • Table salt ( 1/2 teaspoon per jar)
  • Wesson oil ( 1 TBS per jar)
  • 24 (1/2 pint canning jars, bands and lids)
  1. Warm your peeled green chilies in a large covered pot over low heat. Keep in pot until you're ready to fill the jars.
  2. Put your lid and bands into hot water (Never boil them or they won't seal properly.
  3. Wash and boil your jars for 10 minutes to sterilize them.
  4. (Sterilizing them in the dishwasher also works.)
  5. Lift jars out of hot water with a jar lifter.
  7. Fill each empty sterilized jar with 2 garlic cloves and 1 tablespoon of oil.
  8. Add enough chilies to fill jar. Leave 1 inch head space. Sprinkle top of chilies with 1/2 teaspoon table salt.( No need to stir it in.)
  9. Wipe rim of jar with clean damp cloth and check for cracks or chips.
  10. Place lids and bands on jars and tighten snuggly.
  12. Place jars in large stockpot and cover jars with enough water to cover them by 2 inches.
  13. Boil for 45 minutes ( Start 45 minutes after water begins to boil.) Remove from hot water and put on dry towel until jars cool. (Do not disturb jars while they're cooling.) Store in cool dry place.
  14. Press top of lid before opening jar and listen for a click.
  15. If lid makes a click sound that means it didn't seal properly. Throw those chilies away.
This is such a yummy way to preserve your green chili.