Pimento Style Canned Red Bell Peppers

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

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


  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.


Most Helpful

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.

Andrea in NH April 06, 2006

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