#PepperParty: Canned Roasted Red Pepper

prize graphic blog (2)


Happy third and sadly, last day of our #PepperParty! We have the most amazing sponsors Divemex who are a fabulous produce company that specializes in gorgeous peppers. A little bit more about them (and why I’m so happy to be involved with this company) “The growers of Divemex specialize in greenhouse grown peppers  in state of the art facilities that facilitate the production of the highest  quality peppers in some of the safest facilities anywhere.  But most  importantly, as a Fair Trade Certified company, they have  an unwavering commitment to social responsibility that includes support for  families of their workers, health care for all employees and a child-free  environment.” You should do what I did and send them some Facebook love if possible. Today’s gorgeous prize is:

magazines copy $200 in Food Magazine Subscriptions, winner’s choice! The Rafflecopter is at the bottom of this post C:

I know-you so want to win-I wish I could too.

I think this year I’ve officially become a Canning Addict.  I just somehow feel the need to preserve what was a great summer filled with family and friends.

I’ve got jars and jars of treaties to enjoy the entire winter.  It’s a real tie between my roasted tomatoes and these peppers as to who is my favourite though.  I came upon a big box of peppers at my local Italian grocery store when I popped in there for another reason entirely and just couldn’t help myself.  A quick call to an Italian friend whose mom was a canning Goddess and I knew I had to get my jars in action.

I started with 2×8 quart baskets of red peppers.  I took the tops off and the insides out.  They got dosed with a bit of olive oil, whole cloves of peeled garlic and fresh, cracked pepper. Roast in the oven at 425 degrees until charring starts (oh, and the fire alarm goes off a few times) and everything is softened.  The two boxes ended-up giving me 6 cookie sheets worth of roasted peppers.


Let cool slightly and get everything else together.  To keep everything happy and healthy in the jars you need lots of acid.  That doesn’t sound very exciting but what it really means is a mix of vinegar, salt and olive oil heated up-delish!

To be on the total safe side-my sterilized jars also get a tablespoon of lemon juice.  From a bunch of reading on the net I’ve found that jarred lemon juice has a consistent acidity which you need for canning.

Fill your jars to the neck with pepper quarters and add hot vinegar and olive oil to the jars.  Your peppers need to be immersed in the vinaigrette. roastpep2

Add lids (only tighten the rings a tiny bit) and boil in a water bath for 20 minutes.  I put a trivet on the bottom of my pot to avoid the jars jangling and getting broken.  Take out of the water bath and a very pretty sound of the lids popping will happen.  You’ll be totally thrilled.

Want to see them all lined-up in the sunlight? I’ve got those lovely photos over on instagram.

 Serve with absolutely everything-especially my pumpkin pies from last week or a nice charcuterie plate.



Check out the other amazing pepper posts from my fellow partiers:


Roasted Bell Pepper Slow Cooker Soup by Cook the Story
Roasted Red Pepper Hummus Stuffed Peppers by What Jew Wanna Eat
Roasted Red Pepper Ravioli {with Bacon} by Chocolate & Carrots
Roasted Red Pepper Hummus by Frugal Antics of a Harried Homemaker
Texas Caviar by Juanita’s Cocina
Parmesan Soufflé with a Citrus Pepper Sauce by Culinary Adventures with Camilla
Baked Rigatoni with Italian Sausage and Peppers by Mother Thyme
Mini Meatloaf Sandwiches with Roasted Peppers, Caramelized Onions and Mozzarella by Cravings of a Lunatic
Shrimp & Garlic Rice Stuffed Peppers by White Lights on Wednesday
Canned Roasted Red Peppers by Jane’s Adventures in Dinner
Sauteed Bell Pepper Coconut Curry Soup with Coconut Crusted Tilapia by Food Snob 2.0
Steak Fajita Bell Pepper Boats from It’s Yummi!
Balsamic Chicken & Pepper Sandwiches by Mom’s Test Kitchen
Kielbasa with Peppers and Onions by {i love} my disorganized life
Bacon Chili with Peppers by poet in the pantry
Slow Cooker Ropa Vieja by Cooking In Stilettos
Red Pepper Sriracha Quiona Cakes by Quarter Life (Crisis) Cuisine
Peppers Stuffed with Everything Good by Healthy. Delicious.
Bell Pepper Slaw by The Redhead Baker
Crockpot Honey Garlic Chicken and Peppers by Take A Bite Out of Boca

#PepperParty: Canned Roasted Red Pepper
  • 2x8quart red peppers (quartered to roughly 4"x3")
  • 6 garlic bulbs (peeled)
  • ⅛ of a cup of olive oil
  • 2 cups vinegar
  • 2 teaspoon salt
  • 2 cups olive oil
  • 16 T. lemon juice
  1. Divide red peppes onto six cookie sheets (parchment lined), add 1 bulb of peeled garlic cloves to each cookie sheet and drizzle with ⅛ cup of olive oil. Roast at 425 for 45 minutes or until the peppers blister.
  2. In a large pot bring to a boil the olive oil, vinegar and salt.
  3. Sterilize 16x500ml jars and add 1 T. lemon juice to each. Fill with red peppers and then top with vinegar and oil mixture. Top with sterilized lids, boil in a water bath for 20 minutes and enjoy the sound of those tops popping.


a Rafflecopter giveaway


Related Posts Plugin for WordPress, Blogger...
It's only fair to share...Email this to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on YummlyShare on TumblrShare on Reddit


  1. says

    Er, seriously I am totally making ten thousand batches of these. I’ve only canned once so I’ll be careful to follow your advice so I don’t inflict illness on anyone. I am so paranoid about canning because I never learned how. I wish I could pop by for a lesson. I need to do this because we eat roasted peppers like most people eat snacks.

  2. says

    I have also heard that canning olive oil is a big NO. Also my knowledge is that vegetables should be used in a pressure canner, not a waterbath. I am a big time canner and would love to have roasted reds. Not saying you are wrong by any means, just wondering where you did your research? I would love to read up on it myself so I know for sure, because everything I have found suggests otherwise.

    • Jane says

      I’ll dig it in the next wee bit (having the week of all weeks) but if you have any doubts just use the higher ratio of vinegar to oil. If you are still in doubt-just use vinegar and forgo the oil all together.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: