Canned Roasted Peppers Or Pimento Recipes
CANNING ROASTED PEPPERS
How to home pressure can roasted peppers
Provided by Healthy Canning
Categories Side Dish
Time 2h35m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 250 g, Calories 78 kcal, Carbohydrate 15.1 g, Protein 2.5 g, Fat 0.8 g, SaturatedFat 0.1 g, Sodium 10 mg, Fiber 5.3 g, Sugar 10.5 g
CANNED PIMENTOS
Make and share this Canned pimentos recipe from Food.com.
Provided by gran9879
Categories Low Protein
Time 1h15m
Yield 2 pints
Number Of Ingredients 8
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.
Nutrition Facts : Calories 717.7, Fat 11, SaturatedFat 1.6, Sodium 2361.5, Carbohydrate 146.3, Fiber 13.4, Sugar 128.8, Protein 7.3
CANNED ROASTED PEPPERS OR PIMENTO
I love to mix a variety of peppers in each jar. I do separate sweet from hot varieties. These peppers add pleasing color and incredible taste to any recipe. This recipe came from the "Modern" Guide to Home Canning and Instructions from the National Pressure Cooker Company. At the date it was published the cost of a copy of this 90 page manual was 30 cents!
Provided by Aroostook
Categories Vegetable
Time 50m
Yield 8 pints per batch
Number Of Ingredients 2
Steps:
- Preheat oven to 450 F.
- Place whole peppers on an ungreased baking sheet and place in moderately hot oven for 8 to 10 min.
- or until skin blisters and browns.
- Remove from oven and place clean tea towel over peppers until completely cooled.
- Halve peppers and remove skins, stem and seeds.I use the tea towel to "scrub" off the skins.
- Flatten peppers and pack in hot clean pint jars.
- Add scant 1/2 tsp.
- canning salt to each jar.
- No additional liquid is neeed.
- Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure.
Nutrition Facts : Calories 59.5, Fat 0.5, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 13.8, Fiber 5.1, Sugar 7.1, Protein 2.6
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