Canning Roasted Peppers

We love fire roasted peppers, especially roasted red peppers. They add such a fantastic flavor to any pasta or soup dish they are added to. They are great tossed with sautéed chicken, fish or vegetables. I use the oil from the peppers to sauté lots of things, it is infused with that great roasted flavor. Two bushels of peppers made 9 quarts with just enough leftover for supper. It took me almost 3 hrs to core and slice the 2 bushels.

Servings: 7 quarts     Prep time: 5 hrs more or less     Cooking time: 1 hr roasting,15 min canning
    Cooling time: 2 hrs more or less
Utensils: 7 quart jars with lids and rings, 7 quart canner, lifting ring, cutting board, paring knife, chef's knife, scrap bowl, large washing bowl, large pot, plastic gloves, measuring spoons, paper towels

Canned Roasted Red Peppers
1 ½ bushels of fresh peppers - red, green, yellow or mixed
1 ¾ tsp citric acid
1 ¾ tsp minced garlic
1 cup white vinegar
3 ½ tsp sea salt
½ gal olive oil or canola oil

Directions

This requires several large pots or pans, it is best to work in small batches. Wash all peppers. Remove cores, seeds and any bad spots. Cut into approximately 4 pieces each. Toss with enough oil to lightly coat. Working is batches, grill approximately 3 min on each side or place in an oven under the broiler until the skin starts to blister. Remove to a large pot.

Sterilize jars and lids. Start heating the canner water. In each jar put 2 tab vinegar, ½ tsp salt, ¼ tsp citric acid and ¼ tsp minced garlic. Stir to mix. (I prefer to do each jar separately because vinegar, oil and salt do not mix well and if you are not very careful one jar will get all the oil and another all the vinegar. This method puts an exact amount in each jar.) Pack the jars tightly with peppers be sure to wear plastic gloves. Fill to the top of the neck with the oil. Make sure the jar mouth is clean of all oil or the lids will not seal. Place the lids and rings on the jars. Be sure you wash your hands before handling the lids. Place the jars in the boiling canning bath. Add enough water to cover the tops of the jars. Bring back to a boil and start timer. Keep at a very low boil for 15 min. Remove jars to counter let cool at room temperature. You should hear the lids pop as they suck down. When cooled the lids should be concave. If they are domed your jars did not seal.

Place any leftover peppers in the refrigerator. They will keep several days. If you have any jars which did not seal. Place in the refrigerator when cooled they will keep several days.

Alternative Recipe Ideas

  • Add onions either roasted or not roasted.
  • Can in pints for more ease of use for small families, although they will keep in the refrigerator after opening for several days.
    • Canning Roasted Red Peppers Canning Roasted Red Peppers

    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com

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