MARINATED ROASTED RED BELL PEPPERS
Marisa McClellan “Food in Jars” book shows a smaller amt but same water bath time.
Makes 6 half-pint or 3 pints.
4 lbs firm, fresh, clean red bell peppers
1 c lemon juice concentrate
2 c white vinegar or mix in some red wine vinegar with it
1 c olive oil + additional for roasting the peppers
2 cloves garlic, quartered
1½ tsp salt (optional)
roasted red paprika pwd
dash of citric acid per jar
1. The day before canning marinate the bells in an Italian Salad dressing of sorts, or just vinegar and oil, more oil than vinegar.
2. Roast the bells on the BBQ or oven. Place peppers in paper bags or metal bowl, secure opening and let cool about 15 minutes or longer. Then peel and remove seeds then set in fridge.
3. Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.
4. Distribute the peppers and garlic evenly among the jars. Add citric acid per jar.
5. Ladle hot mixture into hot jars leaving a ½-inch headspace.
6. Debubble and recheck headspace.
7. Clean rims w/white vinegar, attach lids, and place in canner.
8. Process 15 minutes at sea level in boiling water bath. Adjust timing for your elevation
For all water bath canning, adjust for elevation as follows:
1,001-3,000 ft ~ increase time by 5 minutes
3,001-6,000 ft ~ increase time by 10 minutes
6,001-8,000 ft ~ increase time by 15 minutes
8,001-10,000 ft ~ increase time by 20 minutes
Turn off heat, remove lid of canner, let jars stand 5 minutes. Remove jars and set aside 12-24 hours. Check lids for seal, they should not flex when center is pressed.
As with all canning, allow jars to rest undisturbed for 12-24 hours. Remove rings/bands, check seals, wash and label jars then store in a cool dark dry place.
Recipe adapted from one in Eugenia Bone’s canning book Well-Preserved and a marinated pepper recipe from Michigan State.
ROASTED RED PEPPER SPREAD
Ball Complete Book of Home Preserving, copyright 2006 & 2012, pg 286
Makes about 5 (8 oz) half-pint jars
6 lb red bell peppers (about 14 med)
1 lb Italian plum tomatoes (about 5 med)
2 cloves garlic, unpeeled
1 small white onion
3/4 c red wine vinegar
2 Tbsp finely chopped fresh basil
1 Tbsp sugar
1 tsp salt
1. Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425°F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat. Place pepper and tomatoes in paper bags or metal bowl, secure opening and let cool about 15 minutes, or longer.
2. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside.
3. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
4. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
5. Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
6. Ladle hot spread into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim with white vinegar. Center lid on jar and apply band, adjust to fingertip tight.
7. Place jar in boiling water canner. Repeat until all jars are filled.
8. Process jars 15 minutes at sea level. Adjust timing for your elevation
For all water bath canning, adjust for elevation as follows:
1,001-3,000 ft ~ increase time by 5 minutes
3,001-6,000 ft ~ increase time by 10 minutes
6,001-8,000 ft ~ increase time by 15 minutes
8,001-10,000 ft ~ increase time by 20 minutes
Turn off heat, remove lid of canner, let jars stand 5 minutes. Remove jars and set aside 12-24 hours. Check lids for seal, they should not flex when center is pressed.
As with all canning, allow jars to rest undisturbed for 12-24 hours. Remove rings/bands, check seals, wash and label jars then store in a cool dark dry place.