Marinated Roasted Red Peppers Canning Recipes

CANNING ROASTED RED PEPPERS

Steps:

• Preheat oven to 400 F.
• Line a baking sheet with parchment paper. Lay the peppers, skin up, on the baking sheet in one layer, spray the peppers with the oil and roast in the oven for 10 to 20 minutes until the skin starts to wrinkle and separate from the peppers.
• Remove the baking sheet from the oven and use a spatula to add the hot peppers to a Ziplock or produce plastic bag. Close the bag and let the peppers rest for 10 minutes or so.
• While the peppers are resting in the bag, fill your pressure canner with 2'' of water and set it on the stovetop. Turn the heat to high and bring the water to a simmer (180 degrees F). Wash your jars, lids, and rings and set them aside.
• Open the bag and let the peppers cool for a minute then peel your peppers. The skin should separate easily at this point.
• Add 1/2 teaspoon of salt to each pint jar or 1/4 teaspoon to each half-pint jar. If you like the taste of vinegar, you can add up to 1 1/2 teaspoons of vinegar to each jar.
• Pack the jars with peppers, making sure to leave 1'' headspace then add boiling water to each jar still making sure to leave 1'' headspace.
• Use the bubble remover to remove air bubbles. Then, use a clean paper towel to wipe the rim of each jar before centering the lid and closing the jar with the ring.
• Set your filled jars in the pressure canner on the rack. Close the canner and turn the heat to high. Let the canner vent for 10 minutes before placing the weight on the vent.If you are using a dial gauge canner, process the jars under 11 psi for 35 minutes. If you are using a weighted gauge canner, process under 10 psi for the same amount of time. Make sure to adjust processing time according to the table below if you live in altitudes above 1000 feet.
• Once the time is up, turn the heat off and let your canner cool slowly. When the canner has cooled completely, open the lid and let the jars rest in the hot water for 10 more minutes. Use the jar lifter to remove the jars and set them on a kitchen towel on the kitchen counter to cool for 12 hours undisturbed.
• Wipe jars, remove rings (cause they rust and stick), label and store in the pantry for up to 18 months.

MARINATED ROASTED RED PEPPERS

Steps:

• Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
• Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
• In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

MARINATED ROASTED PEPPERS

Steps:

• Peppers: Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; the steam trapped in the bowl will enable "carryover cooking." Let rest to loosen skin, 15 minutes.
• Pepper is ready to be peeled when there's condensation under the plastic. Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half; discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
• In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (You can store the peppers in a lidded container in the refrigerator for up to 5-7 days.)