Canning Roasted Pepper Food

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.

CANNING ROASTED RED PEPPERS

Steps:

• Preheat oven to 400 F.
• Line a baking sheet with parchment paper. Lay the peppers, skin up, on the baking sheet in one layer, spray the peppers with the oil and roast in the oven for 10 to 20 minutes until the skin starts to wrinkle and separate from the peppers.
• Remove the baking sheet from the oven and use a spatula to add the hot peppers to a Ziplock or produce plastic bag. Close the bag and let the peppers rest for 10 minutes or so.
• While the peppers are resting in the bag, fill your pressure canner with 2'' of water and set it on the stovetop. Turn the heat to high and bring the water to a simmer (180 degrees F). Wash your jars, lids, and rings and set them aside.
• Open the bag and let the peppers cool for a minute then peel your peppers. The skin should separate easily at this point.
• Add 1/2 teaspoon of salt to each pint jar or 1/4 teaspoon to each half-pint jar. If you like the taste of vinegar, you can add up to 1 1/2 teaspoons of vinegar to each jar.
• Pack the jars with peppers, making sure to leave 1'' headspace then add boiling water to each jar still making sure to leave 1'' headspace.
• Use the bubble remover to remove air bubbles. Then, use a clean paper towel to wipe the rim of each jar before centering the lid and closing the jar with the ring.
• Set your filled jars in the pressure canner on the rack. Close the canner and turn the heat to high. Let the canner vent for 10 minutes before placing the weight on the vent.If you are using a dial gauge canner, process the jars under 11 psi for 35 minutes. If you are using a weighted gauge canner, process under 10 psi for the same amount of time. Make sure to adjust processing time according to the table below if you live in altitudes above 1000 feet.
• Once the time is up, turn the heat off and let your canner cool slowly. When the canner has cooled completely, open the lid and let the jars rest in the hot water for 10 more minutes. Use the jar lifter to remove the jars and set them on a kitchen towel on the kitchen counter to cool for 12 hours undisturbed.
• Wipe jars, remove rings (cause they rust and stick), label and store in the pantry for up to 18 months.

CANNED ROASTED PEPPERS OR PIMENTO

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.

ROASTED RED PEPPER SPREAD (FOR CANNING)

Steps:

• Roast red peppers under broiler or on grill until skin is charred.
• Place in a paper bag and fold over the top of the bag.
• Let cool in bag 15 minutes.
• Roast tomatoes, garlic and onion under broiler or on grill for 10-15 minutes.
• Remove from heat and place tomatoes in a paper bag, fold over top and let cool for 15 minutes.
• Peel garlic and onion.
• Finely mince garlic and set aside.
• Finely mince onion: measure 1/4 cup and set aside.
• Peel and seed peppers and tomatoes.
• Puree in a food processor or blender.
• Combine all ingredients in a large saucepot and bring to a boil over medium heat, stirring to prevent sticking.
• Reduce heat and simmer until spread thickens.
• Ladle hot spread into hot half pint jars, leaving 1/4 inch headspace.
• Adjust two-piece caps and process 10 minutes in a boiling water canner.