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Do these do well on pimento cheese?
Hi Joan, do you mean using them instead of pimentos when making pimento cheese? If so, sure, I think they would work great!
can i put them onthe grill to do this? i like the tase of the char. or do you think it wouldn’t go well with the marinade?
You need the acids of the lemon and vinegar. It’s what keeps it safely canned. Very important to use if you don’t pressure can the peppers.
Hi Viktoria, yes you can put them on the grill. You will want to wipe off the blackened bits before marinating them. There will still be plenty of the taste of char!
Can I just use olive oil .? Or do I have to add the vinegar and lemon.?
Hi Brian, you must add the vinegar and lemon if you intend to store the roasted peppers for any length of time. If you plan to eat immediately, you may use olive oil without the vinegar/lemon juice. I would recommend using a very high quality extra virgin olive oil.
I did your recipe and all the jars sealed great. Several days later all the jars started to pop. Why is this happening.
Make sure to wipe any oil from the jar rims. Oil will prevent jar lids from sealing and possibly from remaining sealed. Make sure you do not overfill the jars. When heating in the water bath the contents expand and oil may be forced from the jars, contaminating the lid and again preventing a seal or causing one to unseal.
Hi Annette, if the jars lids are popping up (instead of popping in), there’s a problem and I would throw out those jars. If the jars are making a large popping noise and the lids are now indenting in, that’s what they are supposed to do.
I’m fairly new to canning but I did notice that it took me extra work to get all of the trapped air out of these jars before I lidded them. I wonder if there is trapped air when you water bath, of that could be the problem
Hi, there is a tool you can buy in the canning section goes down the sides inside the jars really help with the air pockets. You can buy at Walmart, Amazon, just a few dollars.
Hi, I was wondering if I can substitute citric acid for the lemon juice? I think it would be 1/4 tsp per tbsp lemon juice so 4 tsp citric acid? If I do, do I need to replace the liquid in the recipe? Thanks
Hello Valerie, I don’t know the answer to this one.
Did anyone half and seed prior to roasting? Seems it would be easier to deal with then after cooked.
Hi Cheryl, the outside of the bell pepper needs to be almost completely blackened, which is easier to do without drying out or overcooking the inside if the pepper is whole.
I have begun halving and seeding before broiling and it is quite a bit easier for me. Also there is less tearing of the blackened peppers when trying to get seeds out of them. Just watch the broiler a little more closely.
if my lids have not popped, can I put the jars back on water to “reseal” them?
Hi Anahi, if the jars have cooled several hours and they still have not popped, I would re-do the canning. Empty the jars into a pot. Bring to a hard boil for 10 minutes. Pour out into clean, sterilized canning jars with 1/2-inch head space. Wipe the rims clean with a dampened paper towel. Use new, clean lids. Water bath for 15 minutes.
I really want to try this so for shopping purposes, how many peppers approx is 4 pounds? I am guessing 12-14?
Hi Susan, it all depends on the size of the peppers. Hard to say.
I bought 14 huge peppers. All that work and it only made 2 jars. Large 700 ml jars but still. Prob will not do this again
It is something best done if you grow your own and then preserve them. You would need to plant about 12 plants to get a decent amount for preserving. This should give you about 5 jars.
I was wondering what size bottle of lemon juice you used. Thanks
Hello Deborah. 1 cup equals 8 ounces. So, you’ll need at least an 8-ounce bottle of lemon juice.
Hi there, I followed your recipe but ended up with a lot of left over marinade, so I roasted more peppers to use up the marinade – and with all the peppers, it worked out to about 8 pints. i followed the instructions for water bath preserving them, but I’m worried that maybe the proportions will be off since I spread the marinade into more jars. What do you think?
I had the same issue – lots of extra marinade and I’m out of peppers. Perhaps I packed the jars too full? Otherwise the directions were super easy to follow!
Hi Marni, as long as you are covering the cooked bell pepper strips with the marinade in the jars, you’re fine.
I prepared this recipe last night but realized after the process was finished ” I forgot to add the salt!” Did I ruin them?
Hi Cindy, no, you didn’t ruin them. They just won’t be as flavorful as they would be if you had added salt. Remember to sprinkle salt on them when it comes time to eat them.
Can I use any kind of vinegar or just white ty
You could use apple cider vinegar, as long as it is 5% acetic acid.
I have a question… I have done a lot of canning this year and it seems that the only jars that have not kept their seal was the red peppers.. Does anyone know how this might effect the red peppers or should I just toss them out because of them popping their seals?
When canning I have found this to help wet paper towel whip off top of rim followed by dry paper towel make sure tops are dry especially with oil, remember the seal on the inside is rubber and oil and rubber definitely don’t work well together will just repel. Hope this helps!!!
Hi Terry, with a low acid food such as red bell peppers, even in the marinade, if the seal is popped I would toss it. A water bath can help the jars seal better in the future. Did you water bath them? If you did, and they still haven’t kept their seal, that’s not a good sign. The exception in canning is with high sugar foods like jams. The sugar alone will kill the bacteria. But in this case, all you are going on is the acid.
Can I half the recipe? I’m using chili peppers & want to include seeds/ innards for the heat.
Hi Carol, Yes, you can halve the recipe. I also suggest looking at our pickled jalapenos recipe if you are planning on preserving chili peppers.
Hi! I just canned three pint jars of my home grown peppers using this recipe. I can’t wait to try them! I did have some leftover marinade; perhaps I packed the peppers tighter like when you pickle them. I was wondering if I could save the marinade for a later batch? My grandma reuses her pickle brine by refrigerating it then bringing it to a boil before use, and I was wondering if I could do the same with this marinade. Hoping to make some more!
Hi Aubrey, sure, just chill the unused marinade and reboil when you want to can again.
I did exactly as the recipe called to do, I went to put the first jar in and the bottom of my jar broke off and I had peppers and garlic and olive oil floating in my water bath. ahhhh! so I was kind of nervous to do the other jars. Do you think I did something wrong or was it a fluke? this is the first time I ever had that happen to me. Any suggestions?
Hi Gail, that does happen sometimes, even to the most experienced canners. It’s a mess! It might be due to a flaw in the jar. Or perhaps the side of the jar was touching a hot part of the pan instead of being suspended by a rack. It’s usually a temperature difference that can cause the cracking. If you put hot glass into cold water it may crack. If you put a cold glass into hot water it may crack. Make sure you are using good quality mason jars.
I just tried this recipe. I followed the instructions very closely, however a tiny amount of liquid leaked out while they were boiling. All of the jars seem well-sealed, so I can’t figure out which one leaked. (I did 6 half pints). The tops are popped in, and no liquid comes out when I turn them upside-down. Should I be worried? I’m giving them as Christmas gifts, but re-canning them would be A LOT of work.
No worries if the jars are well-sealed. ~Elise