One of our favorite products is jarred marinated red bell peppers. They're convenient for recipes that call for roasted red peppers, and good to nibble on straight too.
Usually we just buy them at Trader Joe's, but if you can get a good deal on a lot of peppers, you can easily make and can your own.
It takes a while for red bell peppers to fully ripen into their redness, which I suppose is why they cost more than the green variety. Late August is a great time to find them at a reasonable price at a farmers market or the supermarket.
To make your own, just char the peppers in a broiler or over flame, remove the blackened skin and seeds, bottle with a boiled vinegar, lemon juice, olive oil marinade.
If you just want to use up the peppers quickly, you can skip the canning steps and just keep them refrigerated in their marinade (they'll last a couple of weeks in the fridge).
Or process the jars in a water bath if you want to store them in the cupboard or for a longer period of time.
More Canning Recipes for Summer Garden Vegetables
Marinated Roasted Red Bell Peppers
Recipe adapted from Eugenia Bone's fabulous canning book Well-Preserved and a marinated pepper recipe from University of Minnesota.
Bottled lemon juice has a consistent level of acidity which you need for this canning recipe. Do not use fresh lemon juice if you want this to be safe for canning.
4 pounds firm, fresh, clean red bell peppers
1 cup bottled lemon juice (see recipe note)
2 cups white vinegar (5% acidity)
1 cup extra virgin olive oil, plus more for roasting the peppers
2 cloves garlic, quartered
1 1/2 teaspoons salt
Prepare the jars:
If you are canning, place a steaming rack at the bottom of a large (12-quart) pot. Add 3 empty pint mason jars that you will be using for canning.
Fill the pot with enough water to cover the jars by 1 inch and bring to a boil. It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the recipe.
Because the jars will later be processed in a water bath for more than 10 minutes, you do not need to sterilize the jars if you plan on canning this recipe. The jars do need to be hot, however.
Wash the lids in hot, soapy water.Blacken the peppers:
Position a rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the surface of the peppers with a little olive oil (this will help them blister faster).
Preheat broiler on high. Place peppers either directly on the top oven rack, with a pan to catch the drippings on a rack beneath, or place on an aluminum-lined broiler pan (a cookie sheet will warp).
As the surface of the peppers blister and blacken, turn them with tongs so that they will blacken on all sides.
If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. Work carefully so that as soon as one section of a pepper is blackened, you turn it to work on a fresh side.
If you have an electric stove, heat a cast iron pan on high and place the peppers in the pan, allowing the peel to blister and blacken, turning so that all sides get blackened.
Remove the blackened peel:
When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. (The steam from the hot peppers will help dislodge the skins.)
Once the peppers have cooled enough to handle, work with them one by one over a plate, gently peel off the blackened skins.
Cut the peppers in half and remove and discard the seed pods, stems and all seeds.
Heat the marinade:
Heat the lemon juice, white vinegar, olive oil, garlic, and salt together in a saucepan until boiling.
Pack the jars:
Use tongs or a jar lifter to remove the jars from the boiling water. Distribute the peppers evenly among the jars. Pour the hot vinegar mixture over the peppers to cover (try to make sure some garlic gets in each jar).
Leave 1/2 inch head space between the peppers and the rims of the jars. Wipe the rims with a clean, dampened paper towel. Place the clean lids lids on and screw on the rings (do not tighten too tight).
At this point you can skip canning and simply store the cooled jars in the refrigerator for several weeks. If you want longer storage, proceed.
Process the jars in the water bath:
Place the filled jars in the boiling water on a rack. Boil for 15 minutes.
Let the jars cool in the pot for several minutes, then remove. Let cool completely. You should hear the jars "pop" as the lids seal.
If a jar does not seal, store it in the refrigerator and use up within a few weeks. Otherwise the jars should last 1 year.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||7%|
|Total Sugars 7g|
|Vitamin C 262mg||1,308%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|