Canning Pimento Peppers for Pimento Cheese

Are pimentos peppers?

Yes. Pimentos (also spelled pimientos) are a mild, sweet, red, heart-shaped pepper, typically a couple of inches wide and a few inches long. They have very little heat. You usually see them as small diced pieces in jars, in green olives, and as the red flecks in pimento cheese. When dried and ground, the same type of pepper is used for some paprika.

Fresh pimentos can be hard to find in supermarkets, which is a good reason to grow them or buy them at a farmers market and preserve them yourself. If you cannot find them, roasted red bell peppers, or other mild red sweet peppers, are an easy substitute for pimento cheese, though the flavor will be slightly different.

Canning, freezing, or pickling: which to choose

Freezing is the simplest. Roast and peel, chop, and freeze. Texture softens, but pimento cheese does not need crunch.
Pressure canning gives shelf-stable roasted peppers and is a tested home method for plain low-acid peppers.
Pickling in a vinegar brine produces a tangy pepper that suits many recipes; for shelf-stable jars, use a tested pickled-pepper recipe. Keep any improvised pickle to the refrigerator.

Roasted peppers are a low-acid food. That matters because low-acid foods need either pressure canning or proper acidification following a tested recipe. A short simmer in vinegar that someone invented in their kitchen does not count as a tested process.

Roasting and peeling

Peeling gets rid of the tough, slightly bitter skin and gives the peppers a silky texture.

Wash the peppers. Leave them whole or cut them into large pieces.
Roast them under a broiler, on a grill, or over a gas flame, turning until the skin blisters and chars in spots.
Place the hot peppers in a bowl and cover (or put them in a paper bag) so they steam for about 10 to 15 minutes.
Slip off the skins, rinse if needed, and remove stems and seeds.
Chop or slice to the size you want.

Pressure canning pimento peppers

The National Center for Home Food Preservation (NCHFP) publishes a tested pressure-canning method for peppers. Follow it rather than a figure from an article or video. Key points:

Use a pressure canner, not a boiling water canner, for plain roasted peppers.
Pack loosely into hot jars rather than tightly, and leave the headspace the tested method specifies.
Cover with boiling water (or the liquid the method uses), remove air bubbles, and wipe the rims.
Process for the time and pressure listed for your jar size, your gauge type (dial or weighted), and your altitude. These numbers differ by setup, so look them up in the NCHFP guidance for your canner and elevation.
Cool jars naturally, check seals after 12 to 24 hours, remove bands, and store in a cool, dark place.

If you have never used a pressure canner, read your canner’s manual first and practice with a simpler recipe.

Pickled pimento peppers for the fridge

For a quick pantry shortcut that does not involve canning, simmer roasted, peeled pimento pieces briefly in a brine of vinegar, water, a little sugar, and salt, pack into a clean jar, cool, and refrigerate. Use within a few weeks. It makes a bright, tangy addition to pimento cheese or sandwiches.

Some online sources say you can water bath can the vinegar-brine version. A shelf-stable acidified pepper needs a tested recipe with measured quantities and a tested process time, so unless yours has one from a source such as NCHFP, treat it as a refrigerator pickle. The same principle applies to pickled banana peppers and pepper relishes.

What not to do

Do not put roasted peppers in oil with garlic or herbs and store them at room temperature. Oil-packed, low-acid foods are a botulism concern; keep them refrigerated and use them quickly, or skip the oil.
Do not use an untested water bath time for plain roasted peppers. They need pressure canning or a tested acidified recipe.
Do not try to can pimento cheese itself. Cheese, mayonnaise, and dairy products are not safe to home can. Make the cheese fresh from your preserved peppers.
Do not skip headspace or time adjustments for altitude.

Keeping peppers firm

Home-canned roasted peppers will not stay as crisp as raw ones, but you can limit softening:

Start with fresh, firm peppers.
Do not over-roast; you want skins loosened, not flesh turned to mush.
Do not add extra processing time.
For pickled peppers, some tested recipes include a firming agent; use only what a tested recipe specifies.

Using home-preserved pimentos in pimento cheese

A basic pimento cheese is just a few ingredients: sharp cheddar, grated at home for better texture, mayonnaise, chopped pimentos, and seasoning such as a bit of cayenne and Worcestershire. Many cooks use roughly 3 cups of grated cheese to a few ounces of pimentos and a moderate amount of mayonnaise. Mix, taste, and adjust.

Drain and rinse jarred peppers before stirring in if they were pickled, and pat them dry so the spread does not turn watery. Pimento cheese is a fresh, mayonnaise-based food, so keep it refrigerated and eat it within a few days.

How to freeze pimento cheese spread

You can freeze it, but expect changes. Mayonnaise-based spreads can separate and turn slightly grainy when thawed, and the cheese texture may become crumbly. If you want to freeze, use an airtight container, thaw in the refrigerator, and stir well. Better still, freeze the pimentos and grated cheese separately and mix the spread fresh.

Improving store-bought pimento cheese

Stir in freshly grated sharp cheddar, a spoonful of your own chopped roasted pimentos, a dash of hot sauce or cayenne, or a bit of Worcestershire. Chopped pickled jalapeños, scallions, or crisp bacon also give it a lift. Let it chill for a bit so the flavors blend.