Canned Roasted Peppers Or Pimento Recipes

CANNING ROASTED PEPPERS

Steps:

• Wash peppers.
• Remove cores and seeds.
• Roast peppers using method of your choice.
• Cut into quarters; small ones may be left whole.
• Pack into quarter-litre (1/2 US pint) or half-litre (1 US pint) jars.
• Leave 3 cm (1 inch) headspace.
• Optional: a pinch of salt per jar.
• Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: either size jar 35 minutes.

CANNED PIMENTOS

Steps:

• Cut peppers lengthwise in strips.
• Cover with boiling water for 5 minutes; drain.
• Bring vinegar, water and sugar to a boil in a non-aluminum pan.
• Simmer 5 minutes.
• In each 1/2 pint jar, put 1 clove garlic, 1/2 tsp oil, 1/4 tsp salt, fill with peppers and pour hot syrup over, leaving the appropriate head space.
• Process 25 minutes at 11 pounds pressure.

PIMENTO STYLE CANNED RED BELL PEPPERS

Steps:

• Stem, seed and roast peppers in a 400* oven.
• Cook until blistered and skin is separate from flesh of pepper.
• Plunge into cold water, peel.
• Cut into large chunks or slices.
• Pack into hot jars leaving 1 inch head space.
• Add salt and lemon juice to quart jars.
• Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.
• Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.
• This recipe IS NOT suitable for water bath method of canning.