Canned Marinated Roasted Red Peppers

When red peppers are on sale at the grocery store, I like to stock up and roast them for canning. Roasting peppers is so easy and when you do it in bulk, you'll save some money and always have some on hand!

Red peppers are one of my favorite vegetables and preserving them this way guarantees that I almost always have them ready for any meal. This version is 'marinated' in some vinegar and lemon juice which adds a nice touch of flavor but it doesn't overpower so you still get the full red pepper taste.

I'll put them in pretty much anything so if you're the same, jar up your own peppers to save you some bucks rather than buying the store-bought jars.

Canned Marinated Roasted Red Peppers Yields about 8 half pints Ingredients • 4 lbs red peppers (about 8-10 medium) • 1 c bottled lemon juice • 2 c white vinegar (5% acidity) • 1 c olive oil • 1/2 TB canning salt • Couple garlic cloves, sliced (optional) • 7 - 9 half pint mason jars with lids and bands Directions 1. Roast peppers in a 400° oven for 25 - 30 minutes, turning over once, until charred. (Or blister the skins on the open flame of a stove-top. See instructions here: http://www.pinchoflime.com/p/how-tos.html) 2. Place in a bowl, cover with a kitchen towel, and leave until cool enough to handle. While peppers are cooling, place clean, sterile jars and lids in simmering water to warm for use. 3. Peel skins off peppers (or rub with a towel) and remove seeds. Cut into quarters or desired pieces. 4. Mix lemon juice, vinegar, oil, and salt in saucepan and bring to boil. Turn off heat. 5. Have clean jars and lids in simmering water. Remove each jar as needed and drop in a couple garlic slivers, if desired. 6. Pack hot jars with peppers and ladle the vinegar mixture over the peppers leaving 1/2" headspace. 7. Remove air bubbles, wipe rims with a damp towel and place lids. Twist on bands and tighten to just finger-tight. 8. Process for 15 minutes in a boiling water canner. When time is up, turn off heat, remove canner lid and let sit in water for 5 minutes. 9. Take out of water carefully and set on a towel. Do not move jars for 12-24 hours. After 12 hours, check to make sure all have sealed. Store without the rings in a cool, dark place.