Golden Pepper Jelly, hot pack: canning time by altitude
Golden Pepper Jelly, hot pack is processed in a boiling-water canner: 5 minutes for half-pints at 0–1,000 ft, longer as you go higher.
Time by altitude
| Altitude | Half-pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| above 6,000 ft | 15 min |
Jar sizes not listed have no tested process for this food: do not use these times for them. Half-pints take the pint time where only pints are listed.
What the time assumes
- Method: boiling-water canner
- Headspace: ¼ inch
- Prep and pack: exactly as in NCHFP's Golden Pepper Jelly recipe (hot pack).
The following optional 10-minute boiling water process can also be used and may provide a stronger vacuum in the jar. Jars would not need to be pre-sterilized, but could be washed, rinsed and kept hot until filling. A process under 10 minutes is tested with jars sterilized first (boiled 10 minutes, 1 more per 1,000 ft). Follow the NCHFP recipe exactly: its prep, ingredients, pack and headspace are part of the tested time.
Source
- National Center for Home Food Preservation, “Golden Pepper Jelly”, retrieved 2026-11-02.
Times, pressures and headspace are restated from that page in our own words, with its own altitude table. Putby's app uses the same row; a test in the app fails if the two ever disagree. If your tested recipe gives a longer time, use the recipe's time.