Yes, you can leave the skins on. There's no way you can peel those thin-skinned ones and have anything left.
I would encourage pickle crisp too to keep them as firm as possible, but they won't be like the store-bought ones.

Deanna

Thank you! This is my first month canning, and I'm so excited about it...and extremely apprehensive! Guess what I'm doing tomorrow?

Never heard of peeling peppers for canning. Did NCHFP say that ? hmmmm.

Anyway, I have a few Peperoncini and Shishito that would like to pickle. Maybe I'll mix in some HHW too.

The directions for peeling peppers are optional. Some years they have really thick skins (unappetizing to me), and the blistering technique works fine for those.

Just finished canning the pickled peppers from the NCHFP
recipe (yielding 9 pints). The recipe called for 7 lbs of mixed peppers, 5 cups vinegar, 1 cup water. After packing the 1st 5 jars, I ran out of the vinegar mixture, so I measured out another "batch" so I could process the remaining 4 pints. Does this mean I did something incorrectly? The jars look pretty full, so I'm not quite sure what I did wrong.

Posted by malna NJ 5/6 (My Page) on
Wed, Oct 1, 14 at 15:00

The directions for peeling peppers are optional. Some years they have really thick skins (unappetizing to me), and the blistering technique works fine for those.
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Yeah , I know about blistering in oil, on flame.... But I cannot comprehend "PEELING" raw peppers, being suggested by such an organization that we are supposed to follow their instruction to process foods.