Canned Roasted Peppers
I would love to have a variety of peppers in small jars to use during the winter. I would separate sweet from hot varieties.
This recipe came from the “Modern” Guide to Home Canning and Instructions from the National Pressure Cooker Company.
Sounds like a great recipe for me to use with my supply of peppers that I get from the garden this summer.
50 min | 20 min prep 8 pints per batch
* 20 whole bell peppers (green, red and or yellow)
* canning salt
1. Preheat oven to 450 F. (might do this on the grill)
2. Place whole peppers on an un greased baking sheet and place in moderately hot oven for 8 to 10 min. or until skin blisters and browns.
4. Remove from oven and place clean tea towel over peppers until completely cooled.
5. Halve peppers and remove skins, stem and seeds.I use the tea towel to “scrub” off the skins.
6. Flatten peppers and pack in hot clean pint jars.
7. Add scant 1/2 tsp.
8. canning salt to each jar.
9. No additional liquid is needed.
10. Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure.
