Air fry green chiles at 400 degrees for 12 minutes. Flip them all over and cook for another few minutes.
Peel, remove seeds, chop if needed.
Sterilize mason jars and lids
Boil water for filling jars
Prepare the pressure canner. Add the canning rack to the inner removable pot. Fill pot up to the fill line (3 quarts) with hot water
Fill jars half full of water and add to canner
Remove the pressure valve and put the lid on
Select Pressure Canning setting, enter your process time (35 minutes) and click the arrow. It will now warm the jars for around 20 minutes.
Get ingredient ready
Now its time to fill the jars one at a time.
Discard the water. Add green chiles to jars leaving 1" headspace
Pour in boiling water. Add 1/4 tsp salt (8 oz jar). Leave 1" headspace.
Remove any bubbles. Wipe off rim, add lid and ring. Only tighten until you feel resistance. Put back in canner.
Repeat for all jars.
Put on lid, click arrow to go to next step. It will now vent until the temperature gets reached.
Once it's ready to can it will beep for you to add the pressure valve back on. Press the arrow once its on to proceed to the canning phase.
About approximately hour and a half after the canning process is over, it will beep 10 times and the Done icon will light up. Hold down the Cancel X button for 3 seconds. Confirm the air vent lock has dropped. Then you can open up the green latch can be unlocked.
Remove the jars and sit them on a towel upright. Allow to cool down naturally for atleast 12 hours and no more before 24 hours before testing to make sure the jars sealed correctly. If it fails to can correctly I'll immediately put in the refrigerator. If I'm doing another round of canning within a day or so I'll try canning it again.
Be sure to label each jar including the date of canning