With plenty of peppers to use this summer I wanted to start canning them for further use. I love roasted bell peppers, so I tried out two methods to can them this week. One was the boiling water method which used oil , and then a pickled version of Roasted bell peppers. My favorite is the peppers packed in oil, but I’m still adjusting that recipe. It pretty much comes down to getting the ratio correct but since I don’t always have the same amount of peppers on my hands it’s constantly changing. With all the research I’ve done though it’s safe to say the ratio is a 1-2-1- 1 cup lemon juice, 2 cups vinegar, and 1 cup oil for about 4lbs of peppers. Simply adjust it to your amount to what you have, then continue to can, if you’ve never canned please do the research first so you do it safely.
The recipe I’m sharing today was in the Complete Ball book of home preservation,
4 garlic cloves roasted and removed from skin and then smashed
1 1/2 cups vinegar
1 1/2 cups cider vinegar
1 1/2 cup dry white wine
1/2 cup water
1 cup chopped onion
4 tsp pickling salt
1/2 cup sugar
20 bell peppers, any color will do I used red and yellow
Prepare canner , jars and lids. I used my Pressure cooker as I was busy canning other things as well but the easiest method would be the water boiling method.
In a large saucepan combine the ingredients except the peppers and sugar. While your cooking the mix on the stove roast your peppers in the oven until the skin of the peppers is nicely roasted. Let them cool then lift off the skins. Pack peppers into prepared jars leaving 1/2 from the top. Your mixture should be boiling by now, if not bring it to a boil and then add in sugar. Reduce heat while stirring and letting the sugar dissolve, boil gently for about 5 minutes. You may now start to ladle in the liquid into the jars covering the peppers. Remember to leave a 1/2 head space. Remove all air bubbles, wipe lid and screw on band. Hot Water bath jars for 15 minutes.
Always refer to a guide when canning!