What is it about roasted red peppers that give that luxury feel. It instantly takes a dish up a notch. Hummus, pastas, soups even basic grilled cheese – I love the taste smokiness and ease of prep of reaching into a jar. Even better when you know you made the jar yourself.
When I started canning I wondered if it was possible to home can peppers. Logically there had to be a way – they were in glass jars sitting at the grocer. The solution Pickling (marinated in white wine and spices) or Pressure canning (just pure smoky roasted pepper flavour) You can preserve all that smoky roasted goodness you want into pretty little jars at home with a little know how. I have include one recipe for each so you can take you can pick your perfect pepper pick- So scroll to see both –
Keep scrolling to see Picked Pepper recipe…
Home Canned Roasted Peppers – Pressure Canned Method. – adapted from Bernardin home canning guide.
This is a water pack recipe so no extra ingredients and supper healthy.
- Roasted Peppers (hot or sweet)
- Wash roasted peppers.
- Remove cores and seeds.
- Roast peppers using method of your choice.
- Cut into quarters; small ones may be left whole.
- Pack into quarter-litre (1/2 US pint) or half-litre (1 US pint) jars.
- Leave 3 cm (1 inch) headspace.
- Optional: a pinch of salt per jar.
- Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: either size jar 35 minutes.
** how to roast peppers : Grill on low heat until skins starts to blacken and skin will be wrinkled. Place in covered container or paper bag and let cool until cool enough to handle and peel skins.
** Oven Method : line rimmed baking sheets with parchment Set aside. Wash, stem, seed the peppers. Put cut side down. Roast at 375 F for about 25 to 30 minutes, until the skin begins to char. Remove from oven, let cool in covered container or paper bag for about 10 to 15 minutes or until cool enough to handle safely. The skin will be wrinkled.
Pickled Peppers – Recipe found in Ball Book
- 20 medium sweet red peppers, such as red bell or Shepherd
- 4 large cloves garlic
- 1-1/2 cups white vinegar
- 1-1/2 cups cider vinegar
- 1-1/2 cups dry white wine
- 1/2 cup water
- 1 cup coarsely chopped onion (about 1 large)
- 1/2 cup granulated sugar
- 2 Tbsp dried oregano
- 4 tsp Ball® Salt for Pickling and Preserving
- Roast peppers and garlic cloves over hot coals, on a grill or under the broiler until charred, turning to roast all sides. Once the skin of the peppers wrinkle and char and garlic has charred spots, remove from heat. Place peppers in a covered bowl until cool enough to handle, about 15 minutes, then lift off skins. Slice peppers lengthwise into strips. Squeeze roasted garlic cloves to remove garlic from peel.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine roasted garlic, white vinegar, cider vinegar, white wine, water, onion, sugar, oregano and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes.
- Pack peppers into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover peppers leaving a 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.