Pimento Style Canned Red Bell Peppers
- Reviews 1
Ready In: 1 hr 45 mins
Yields: 1 quart
Ingredients
- 3 lbs red bell peppers
- 1 teaspoon salt
- 2 teaspoons lemon juice or 2 teaspoons vinegar
- water
Directions
- Stem, seed and roast peppers in a 400* oven.
- Cook until blistered and skin is separate from flesh of pepper.
- Plunge into cold water, peel.
- Cut into large chunks or slices.
- Pack into hot jars leaving 1 inch head space.
- Add salt and lemon juice to quart jars.
- Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.
- Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.
- This recipe IS NOT suitable for water bath method of canning.
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