Pimento Style Canned Red Bell Peppers

READY IN: 1hr 45mins
Recipe by Diana Adcock

This is a pressure canner recipe only-not suitable for water bath method.

Top Review by Andrea in NH

I can't believe that I forgot to rate this. I've made this twice and think that it is great. I never have piementos around when I need them. After I made them, I froze them as I don't have a presure canner. They were fine when I used them from the freezer. Thanks for sharing this.

Ingredients Nutrition


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

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