Roasting and Canning Chilies in Large Quantities

My experience turned out so well roasting Hatch Chilies, that i bought 50 lbs and decided to roast and can them. Start out by washing the chilies well.  I used my trusty pit and just plain old charcoal to roast these up.  This will take some time.  Make sure the chilies are charred over as much of the pod as possible, and immediately take them off the pit and put them in a container with a lid.  This will allow them to steam. 
The next step is to peel, de-vein and de-seed the chilies. The seeds are very difficult to remove, but I found a great trick... After you peel off the skins and split them open, just swish them in a bowl of cool water and the seeds just fall out. Just a note here, the skins are not edible and other than compost, I know of no use for them. I hate wasting things but in this case there is no use for them. ***WARNING*** Make sure to use surgical gloves.  I cannot express the pain I was in for 24 hours after working with these peppers. I could do nothing to relieve the pain but drink vodka and when I went to bed, I scratched my ears and my arms among other places... Big Mistake.
Next we go to the canning process. I am not going to get in depth on canning, but I used the pressure canning method. I added 1/2 tsp of salt to each half pint jar. Make sure that when you pack the jars you use a wooden or rubber utensil to move around the diced chilies so as to remove the air. I ended up with 23 half pints. One of my jars broke in the canner. Now is the time to prepare folks. Food is up 30%, there will be food shortages in the future. When it happens, I plan on being the guy on the block who still has to exercise to keep lose that additional 20 lbs. 

Until Next Time,
Rusty Shakelford