roasted red peppers

I got given a a whole canning system.. and by this I mean, a huge pot, some tongs, a funnel, magnetic lid lifter and some canning jars, it’s not something that I would have bought myself, but I’ve always been intrigued by canning but put off by the thought that its probably “a long complicated, annoying process that takes too much time.”

Well…. its not really that big of a deal.. so you have to sterilize the jars (5 mins boiling) then process them according to recipe. Most cases 15 mins, remove with tongs, cool on racks. BUT from what I’ve tried so far… totally worth the effort, these are the best roasted peppers I have ever tasted. So get canning!

Roasted Peppers (adapted from here)

4 lbs mixed peppers (about 8 – 10 large)

1 cup bottled lemon juice

2 cups white wine vinegar (5% acidity)

1 cup olive oil

2 cloves garlic sliced

1 1/2 tsp salt

First you need to remove the skins from the peppers. To do this they need to be charred off, if you have gas,  the easiest way is to turn on all the burners and put 2 or 3 peppers directly on top of each burner… rotating to evenly blacken the skin. Remove to either a zip lock bag or bowl covered with clingfilm to steam of the skins.  If you have electric stove,  place peppers on a baking sheet directly under the broiler and rotate evenly to blacken.  When cool enough to handle peel, remove seeds and stems and pull or cut into strips.

Heat lemon juice, vinegar, oil, garlic and salt in a saucepan over medium heat until just boiling.

Evenly pack the peppers into clean sterilized jars. Pour marinade over, removing any air bubbles with a knife, leaving 1/2 – 3/4 inch head space in the top of each jar,wipe clean and seal.

Process in a water bath for 15 mins.. turn off heat and leave another 5 mins in the water.  Remove, cool and let rest 5-6 hours before using. Store in a cool, dry place for up to a year.

photo 2

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