Preserve your abundance of red peppers by canning them in marinade.
Simply Recipes / Elise Bauer
One of our favorite products is jarred marinated red bell peppers.
They’re convenient for recipes that call for roasted red peppers and good to nibble on straight, too.
Simply Recipes / Elise Bauer
Bottled lemon juice has a consistent level of acidity which you need for this canning recipe.
Do not use fresh lemon juice if you want this to be safe for canning.
Add 3 empty pint mason jars that you will be using for canning.
Simply Recipes / Elise Bauer
Fill the pot with enough water to cover the jars by 1 inch and bring to a boil.
Simple Tip!
The jars do need to be hot, however.
Elise Bauer
Wash the lids in hot, soapy water.
Rub the surface of the peppers with a little olive oil (this will help them blister faster).
Preheat broiler on high.
Elise Bauer
When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover.
(The steam from the hot peppers will help dislodge the skins.)
Cut the peppers in half and remove and discard the seed pods, stems and all seeds.
Use tongs or a jar lifter to remove the jars from the boiling water.
Distribute the peppers evenly among the jars.
Leave 1/2 inch head space between the peppers and the rims of the jars.
Wipe the rims with a clean, dampened paper towel.
Place the clean lids lids on and screw on the rings (do not tighten too tight).
At this point you could skip canning and simply store the cooled jars in the refrigerator for several weeks.
If you want longer storage, proceed.
Place the filled jars in the boiling water on a rack.
Boil for 15 minutes.
Let the jars cool in the pot for several minutes, then remove.
You should hear the jars “pop” as the lids seal.
If a jar does not seal, store it in the refrigerator and use up within a few weeks.
Otherwise, the jars should last 1 year.
