Canning Recipe: Marinated Roasted Bell Peppers
adapted from Simply Recipes
This recipe makes your roasted peppers even more delicious and preserves them to eat all year round. If you don’t want to can, you can stop before the processing step and store your peppers in the fridge to eat within 3 weeks.
- 1 cup bottled lemon juice
- 2 cups white vinegar
- 1 cup olive oil
- 2 cloves garlic, quartered
- 1 1/2 teaspoons salt
- 4 pounds bell peppers, roasted (see instructions here)
- 3 pint-sized canning jars
Heat a large pot of water for canning (water should cover the pint jars by at least an inch). While it heats, prepare marinade: in a large saucepan, combine lemon juice, vinegar, olive oil, garlic, and salt. Bring to a boil.
Dip jars and lids in boiling water to sanitize. Distribute the roasted peppers evenly between the sanitized jars. Pour the hot marinade over, leaving 1/2 inch head space. Wipe rims clean, then place on lids and rings (do not tighten rings too tight).
Place jars in the boiling water for canning. Boil for 15 minutes. Allow to cool in pot for a few minutes, then remove to cool completely. Jars lids should pop down, showing the can is sealed. Sealed cans can be stored at room temperature for a year. If any jars fail to seal, place in the refrigerator and use within 3 weeks.
Makes 3 pints.