Tender, sweet, and with just the right amount of heat. These Italian Roasted Red Peppers will be a delicious addition to all of your favorite recipes!
We are beginning to have sweet bell peppers in our garden and at our local farms. Bell peppers are delicious as a raw, crunchy snack or as a vessel to a spicy meal like my Spicy Stuffed Bell Peppers. However, when it comes to red bell peppers, roasted is our favorite!
Roasted red peppers can be used in a variety of recipes, such as a topping on sandwiches, salads, and pizza, mixed in warm and cold dips, as a creamy soup, or savory quiches. One of my new favorite ways to use these sweet peppers is in pasta dishes like my Roasted Red Pepper and Parmesan Orzo. The options are limitless!
Prepare for Canning:
To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up.
Place a clean kitchen towel on the counter space you intend to place your hot jars once removed from the canner.
Once your juice is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce.
Helpful Tips
Using the right peppers is key! It's important to use fresh bell peppers - avoid using any with soft spots or wrinkling. Instead, use peppers that are firm, glossy, and feel heavy for their size.
Peppers are a low acid food and should be pressured canned. Water bath canning is not a safe/approved method.
When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product.
Check the lids for proper sealing. Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner.
If you don’t have a pressure canner, or simply don’t wish to can these peppers, prepare as
directed and store in the fridge for up to two weeks.
Let’s Get Started!
Yield: 6 half pints
Ingredients
5 pounds red bell peppers, approximately 24 medium/large
½ teaspoon pink Himalayan salt, per jar
½ teaspoon dry Italian seasoning, per jar
1 teaspoon distilled white vinegar, per jar
4 black peppercorns, per jar
1 clove garlic, per jar
Pinch of crushed red pepper flakes, per jar (optional)
6 cups boiling water
Directions
Preheat oven to 450 degrees.
Wash peppers and slice them in half. Discard the seeds.
Place the peppers skin side up on a baking sheet.
Lightly coat the peppers with oil.
Bake in preheated oven for approximately 15-20 minutes or until the skins of the peppers have charred.
Carefully, remove the peppers from the baking sheet and add them to a large bowl. Cover the bowl with a tight-fitting lid then cover the lid with a kitchen towel.
Allow the peppers to steam for approximately 10-15 minutes.
Fill the pressure canner with 2-inches of hot water and bring to a simmer.
Prepare lids and jars. Add salt, Italian seasoning, vinegar, peppercorns, garlic, and crushed red pepper flakes to each jar.
Remove the kitchen towel and lid from the bowl of peppers.
Carefully, remove the skins from the peppers and discard.
Pack the peppers into the prepared jars, leaving a 1-inch headspace.
Add boiling water to each jar, ensuring to maintain 1-inch headspace.
Debubble the jars using a plastic or wooden tool, again ensuring to maintain 1-inch headspace. If more hot water is needed, debubble again.
Wipe the rims of each jar with a clean kitchen towel or paper towel with a little white vinegar.
Place canning lids and tighten rings to “fingertip tight”.
Using the jar lifter, carefully place each jar into the pressure canner.
Add the canner lid and secure following the manufacturer’s instructions.
Allow the canner to vent for 10-12 minutes before placing the weighted gauge on the vent.
Process for 35 minutes following the recommended PSI setting for your altitude.
At the end of the processing time, turn off the heat and allow the canner gauge to return to zero.
Carefully, remove the weighted gauge and allow any additional steam to vent.
Once the steam has vented completely, carefully open the canner and remove the lid.
Allow the jars to remain in the canner for 10 minutes before removing.
Using the jar lifter, remove the jars from the canner and place them on the prepared kitchen towel.
Allow the jars to cool completely for 12-24 hours.
Remove the canning rings and ensure each jar is sealed.
Clean the jars with a warm, soap dish cloth and wipe dry.
Label and store the jars in a dark, cool cabinet, basement, or cellar.
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