44
ROASTED PEPPERS
Servings: 4 pints
Headspace: 1/2 inch
Time: 20 minutes / high pressure setting
Ingredients
3 green bell peppers
5 red bell peppers
4 yellow bell peppers
2 teaspoons salt
4 cloves garlic
1/3 cup white vinegar (4 1/2 teaspoons per jar)
8 sprigs fresh tarragon
Directions
Preheat oven to 400 ˚F. Put the peppers on a baking sheet. Place in the oven, turning frequently,
until they begin to turn black and the skin becomes blistered. Remove from oven, peel the
peppers and cut them in 1/2. Scrape out the seeds and pulp. Chop peppers into strips. Put the
peppers in a strainer and submerge in a saucepan of boiling water for 2-3 minutes. Remove and
immediately lunge into cold water. Fill each jar with equal portions of peppers, garlic, vinegar,
tarragon and salt. Fill the rest of the jar with boiling water leaving 1/2 inch of headspace. Cap
and seal. Place in canner with 2 to 3 inches of hot water.
Process for 20 minutes / high pressure setting.
Pressure Canning Recipes: VEGETABLES
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