Roasted Red Peppers




4 Large Cloves Garlic, Skins Removed And Mashed – See Method Below

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

1/2 Cup Granulated Sugar

2 Tablespoons Dried Oregano

4 Teaspoons Pickling Or Canning Salt

20 Medium Sweet Red Roasted Peppers

~ Red Bell Or Shepherd Roasted, Peeled, Seeded, Deveined And Cut Lengthwise Into Serving Pieces – See Method Below

Preparation Of Peppers And Garlic

Roast Peppers And Garlic Cloves Over Hot Grill At 425 Degrees Fahrenheit

Or Under The Broiler Until They Are Charred Turning To Roast On All Sides

Place In A Glass Bowl Covered With Plastic Wrap Until They Are Cool Enough To Handle – About 15 Minutes

Lift Off Pepper Skins

Squeeze The Roasted Garlic Cloves To Remove From Peel Then Mash

Roasted Red Peppers Method

In Large Stainless Steel Pot Combine The Roasted Garlic, White Vinegar, White Cider Vinegar, White Wine, Water, Onion, Sugar, Oregano And Salt

Bring To A Boil Over Medium-High Heat, Stirring To Dissolve The Sugar

Reduce Heat And Boil Gently For 5 Minutes, Until The Garlic And Oregano Flavours Have Infused The Liquid

Place The Room Temperature Peppers Into Jars Or Containers To Within 1 Inch From The Top

Ladle Hot Pickling Liquid In To Cover The Peppers, Leaving ½ Inch Headspace

Remove Air Bubbles With The Handle Of A Wooden Spoon Poked Gently Down Each Jar Or Container

Allow To Cool Then Cover With Lid

The Peppers Can Be Stored In Jars With Lids Or A Large Sealed Container In The Refrigerator For Up To 3 Weeks

These Yummy Roasted Red Peppers Can Used In Pastas, On Sandwiches And Antipasto Plates.

Roasted Red Peppers Canning Method

Prepare The Canner – Fill With Water And Bring To A Boil While Preparing The Roasted Red Pepper Mixture

Ladle Room Temperature Peppers Into The Hot Jars To Within 1 Inch From The Top

Ladle The Hot Pickling Liquid Into The Jars To Cover Peppers, Leaving ½ Inch Headspace

Remove Air Bubbles With The Handle Of A Wooden Spoon Poked Gently Down Each Jar

Wipe The Rims Of The Jars Before Topping With Warmed Canning Lids – Gently Heat Lids In A Pan Of Hot Water To Soften

Secure Lids With Screw Band To Fingertip Tighten – Do Not Over Tighten

Place All Jars In Canner – Ensure The Tops Of The Jars Are Covered With Water

Return The Canner To A Boil And Process For 15 Minutes

Turn Off Heat And Remove Cover

Let Rest For 5 Minutes Then Remove The Bottles To The Counter

Do Not Tighten The Screw Bands At This Time

Leave Jars To Cool For Overnight

The Following Morning Tighten The Screw Bands

Sealed Lids Should Curve Downward

Note: Canned Roasted Peppers Should Be Kept In A Cool, Dry Place And Consumed Within One Year

Canning Products And Equipment

Canning How To Tips

Pin It on Pinterest

Share This
Scroll to Top