1. Boil a large pot of clean water.
2. Add water to your pressure canner, per directions for your particular model (usually 2-3 inches). Heat on medium to medium-high.
3. Prepare lids and rings by simmering in a small pot of water over low heat.
4. Fill canning jars loosely with diced green chiles.
5. Top off each jar with hot water from the separate pot, allowing a 1-inch headspace.
6. Remove air bubbles.
7. Wipe jar rims.
8. Add lids and rings, and place jars in the pressure canner.
9. Process for 35 minutes at 10 pounds of pressure.

Still new to pressure canning? Here are more detailed instructions:

1. When all the filled jars are placed in the canner and the water level is properly adjusted, close the pressure canner and secure the lid.
2. Leave the vent open, turn the heat to medium-high, and bring the water to a boil.
3. Allow steam to escape from the vent for 10 minutes, and then add the weight. Make sure the “10” is at the bottom.
4. Watch the pressure gauge. When it reaches 10 pounds, adjust the heat to maintain 10 pounds of pressure for 35 minutes.
5. After 35 minutes, turn off the heat and allow the canner to cool for about an hour.
6. When the pressure gauge has returned to zero, remove the vent and allow all the steam to escape.
7. Next, remove the lid very carefully, tilting the lid away from you so that it protects your face from any additional steam.
8. Give the jars a few minutes to adjust to the pressure change.
9. Finally, remove each jar with a jar lifter and place on a kitchen towel. I like to line a flat bottomed tray with a kitchen towel, so that I can move the entire batch of jars without disturbing them as they cool.
10. After 12-24 hours, test the lids by pushing down in the center. If the lid pops up and down, it did not seal properly and should be stored in the fridge and consumed within a week.
11. Remove the rings from all the sealed jars, wipe down the jars, and label each one before storing in a cool, dark place for about 12 months.