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Canned Roasted Red Peppers w/Lemon Juice

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  • Canned Roasted Red Peppers w/Lemon Juice

    Canned Roasted Red Peppers w/Lemon Juice:
    Makes about 3 pint jars.

    Roast red peppers in oven broiler or over charcoal briquets on a outside grill.Then prepare them for canning.

    4 bell peppers(about 10)
    1 c.bottled lemon juice
    2 c.white wine vinegar(6% acidity)
    1 c.extra virgin olive oil
    2 (or more)cloves garlic,sliced
    2 tsp.pure kosher salt

    Prepare all canning essentials & equipment,have it at ready.

    In a wide 6-8 quart preserving pan,combine the lemon juice,vinegar,oil,garlic & salt.Bring just to a boil.

    Pack the roasted peppers into the jars & ladle in the hot liquid,leaving 1/2" headspace from the top of the jar.Use a chopstick to remove airbubbles around the inside of the jars.Wipe off rims of jars,then place the lids & bands on & tighten.Place jars into water bath canner,covering jars w/water by at least 1."Bring water back to a boil & boil for 15 minutes to process.

    Remove jars from canner to a folded towel & dont disturb for 12 hours.Then check for seal,if there isnt a good seal, then place in refrigerator immediately.Label the sealed jars & store in a dark,cool place.