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Saturday, August 18, 2012

Summer of Canning: Roasted Red Peppers with Lemon Juice

With all of the pepper roasting we have been doing this summer, it was only a matter of time before I'd get some of them into jars.  I chose this recipe because I like the flavor of red peppers with lemon, and we get to use the lemons from our trees!





Roasted Red Peppers with Lemon Juice

Ingredients:

  • 4 pounds red bell peppers, about 10
  • 1 cut fresh lemon juice
  • 2 cups white wine vinegar
  • 1 cup extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 2 teaspoons pure kosher salt




Directions:

Roast the peppers directly on a gas burner or under the broiler until blistered all over, turning them frequently with tongs.



Peel and seed the peppers, then rip them into large sections.

Prepare for water-bath canning:  wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.



In a wide, 6 to 8 quart perserving pan, combine the lemon juice, vinegar, oil, garlic and salt.  Bring just to a boil.

Ladle the boiling water from the canning pot into the bowl with the lids.  Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.  Drain the water off the jar lids.

Pack the roasted peppers into the jars and ladle in the hot liquid, leaving 1/4 inch headspace at the top.  Use a chopstick to remove air bubbles around the inside of each jar (remember, air can cause growth of undesirable microorganisms-bacteria, molds, and yeasts!).  Use a damp paper towel to wipe the 
 rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it is finger-tight.  Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.  Bring to a boil, and boil for 15 minutes to process.  Remove the jars to a folded towel, and do not disturb for 12 hours.





After 1 hour, check that the lids have sealed by pressing down on the center of each;  if it can be pushed down, it hasn't sealed and the jar should be refrigerated immediately.





Wow - these look and smell great - I'd like to try one now!

Do you like roasted red peppers?




Zentmrs
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5 comments:

  1. They look delicious! I like peppers in every form, but never thought of canning roasted ones. Thanks for sharing another way to preserve them!

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  2. They look delicious! Never paired red peppers and lemon.

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  3. How great! I have always wanted to learn how to preserve foods. Thanks for sharing on Foodie Friends Friday!

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