Roasted bell peppers make a nice addition to salads and pastas, and are a healthy snack too. You can buy roasted bell peppers by the jar at many grocery stores. But you can also roast bell peppers yourself. Whether you intend to use up the roasted peppers within a week or want to keep them for months, the way you store your roasted bell peppers make all the difference in how long they last and what they look and taste like.
Instructions
1. Decide on the number of canning jars you need. Depending on the number of roasted peppers you have and size of jars you are using, you can use one or multiple jars. Account for leaving a 1/2 inch head space in each jar.
2. Place a steaming rack in a large pot. Fill the pot about halfway with water and bring the water to boil.
3. Dip the canning jars and their lids in the boiling water.
4. Make a solution by adding two parts white vinegar to one part olive oil and one part bottled concentrated lemon juice in a saucepan. Bring the solution to boil.
5. Divide the roasted, cooled, seeded and sliced among the canning jars. Fill the jars with the hot vinegar, oil and lemon juice solution leaving a 1/2 inch space at the top.
6. Place the lids and their rings on the filled jars. Make sure not to tighten the rings.
7. Put the filled jars in the boiling water and boil for 15 minutes. Every jar needs to be fully immersed in at least one inch of water. You should hear a "popping" sound as the lids seal.
8. Store sealed roasted pepper jars in the pantry. If any of the jars don't seal properly, store in the refrigerator and consume within two or three weeks.
Tags: bell peppers, canning jars, bell peppers, bell peppers make, boiling water, filled jars