Pimento Style Canned Red Bell Peppers

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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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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