View cart background image
Free Shipping Over $49

Roasted Peppers

Source: Preserving Fruits and Vegetables
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  35 Minutes
  Yields 5 1-quart jars
Serve this colorful mixture with broiled or grilled meat, or baked eggplant. Or, drains the peppers and cover with olive oil for an antipasto dish.
6 green bell peppers
10 red bell peppers
8 yellow bell peppers
5 teaspoons salt
5 cloves garlic
2/3 cup white vinegar
10 sprigs fresh tarragon
Preheat the oven to 400 degrees. Put the peppers on a baking sheet. Place in the oven, turning the peppers frequently, until they are black and the skin blistered. You may use the broiler or frill for this process.

Remove the skin of the peppers and cut in half. Scrape out the seeds and pulp. It helps to do this under running water. Cut the roasted peppers into strips or squares. Put this colorful mixture into a strainer and submerge in a saucepan of boiling water for 2-3 minutes, long enough to soften slightly. Plunge immediately into cold water.

Fill each of the five clean, hot jars with 1 teaspoon of salt, 1 clove of garlic, 2 tablespoons of white vinegar, and 2 sprigs of tarragon. Then divide the pepper mixture equally among the five jars.

Fill each jar with boiling water, leaving 1/2 inch headspace. Release the air bubbles in the jars by jiggling a non-metal spatula around the inside. Clean the rims and seal.

Place in a pressure canner and process at 5 lb pressure for 10 minutes. At high altitude, increase the pressure as is specified by your canner's manufacturer. Allow the pressure gauge to reach 0, then remove the jars from the canner and cool. Remove the screw bands after 24 hours. Check the seals, then label if desired.

CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.

Completed vegetables and fruits must always be stored in a dry, dark, cool area. Lids corrode in damp atmospheres; loss of food color occurs from too strong light; and jars break if frozen. Always label jars with the contents and the date.

Serving size = 1/2 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 5 1-quart jars
Calories: 21
Sodium: 292mg
Fiber: 1g
Carbohydrates, Total: 5g
Protein: 1g
% Cal. from Fat: 0%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.