canning/ roasted marinated red pappers

[muzette7]

Ok this is my most requested item from all my friends. It is somewhat of a pain in the rear to make, which makes me see whay roasted peppers cos so much at the store.

This will make about 4 pint jars.

18 to 20 large red bell peppers
2 c. olive oil
1 1/2 c. white vinager
1 clove garlic for each jar plus 2 extra
1 T. pickling salt
1/2 t. red pepper flakes
2 basil leaves per jar


Add garlic clove to each jar.

Roast peppers on grill or broil untill black all around. Place peppers in paper bag or large covered stock pot and let rest at least 20 min. To clean the peppers cut top off, and slice in half. Lay flat on cutting board and run a dry washcloth and it will take the black skin right off. This is the most labor intensive part. Slice cleaned pappers into large bite sized sections and pack tightly into jars.

Heat oil, vinager, remaning garlic, salt and red pepper flakes. Simmer 5 min.

Carefully (hot oil...duh) fill each jar with oil mixture leaving 1/2 in headspace. Wipe jar rims clean to remove any traces of oil. Cap seal and process in hot water bath for 20 min. Let flavors marry for 14 days before using.

[Wizard]

Sounds good. Thank you.

[californiahappy]

Thanks!!! Sounds great!!!!!

[amjabo1]

I've been wanting that recipe for so long. Thank you. Can you tell me approximately what the shelf life is for the jars once they are processed?

[muzette7]

Well I could not tell you to be exact, because mine never make it through the winter. My old man eats them like candy. If you make them once, you will understand why they are so pricey in the store. I buy the peppers because I just cant grow nice red ones. 1 case of peppers will make 4-5 small jars.