Canning Marinated Bell Peppers with Denali Canning

Name: Marinated Roasted Bell Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Denali Lids; Denali Rings; 4 pounds red bell peppers (or any type of sweet peppers); 1 cup extra virgin olive oil; 1/2 cup chopped onions; 2 cloves garlic chopped; 2 cups red wine vinegar; 1 cup bottled lemon juice; 1 tablespoon dried oregano leaves; 1 teaspoon sugar (optional for flavor)

Aug 23, 2022Aman Singh

Marinated Roasted Bell Peppers

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

25 minutes

Author:

Aman

Processing method: Water Bathing

Processing time: Process pints 15 minutes, quarts 20 minutes (adjust for altitude)

1,001- 3,000 ft. - add 5 minutes
3,001- 6,000 ft. - add 10 minutes
6,001- 8,000 ft. - add 15 minutes
8,001-10,000 ft. - add 20 minutes

Inspired by: Simply Recipes & Grow A Good Life

Ingredients

Denali Lids
Denali Rings
4 pounds red bell peppers (or any type of sweet peppers)
1 cup extra virgin olive oil
1/2 cup chopped onions
2 cloves garlic chopped
2 cups red wine vinegar
1 cup bottled lemon juice
1 tablespoon dried oregano leaves
1 teaspoon sugar (optional for flavor)

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Directions

Roasting gives the peppers a nice smoky flavor and sweetness by caramelizing the natural sugars in the fruit. In this recipe, the marinade is actually a flavorful pickling brine, making this recipe safe for preserving in a boiling water canner. Before we get into the peppers, you want to prepare your jars and lids. If you don’t know how to check out this blog.
Now when you choose your peppers pick out firm peppers with no blemishes, soft spots, or bruises. Get about 4 pounds of peppers. This recipe uses sweet red bell peppers, but you can safely replace the peppers with the same amount of another variety. Get your peppers & rinse well with plain water. Slice them in half, and remove the stems, seeds, and ribs.
To broil, position a rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat. Broil in a 400˚F oven until the skin blisters and separates from the flesh (about 8 minutes). Turn part way through, as they start to blacken, to roast evenly.
When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. (The steam from the hot peppers will help dislodge the skins.) Once the peppers are cool, remove the skins and cut them into strips.
Now it's time to make the marinating brine. Heat a tablespoon of olive oil over a medium heat and add in your chopped garlic and onions. Heat briefly until fragrant. Finally add the remaining olive oil, vinegar, lemon juice, dried oregano, and sugar (if using). Bring to a boil, and then reduce the heat to low, and keep warm until you are ready to use it.
Grab your hot jars and fill them with the peppers using a funnel, leaving ½ inch of headspace. Pour in your marinated mixture over the peppers and debubble. Wipe the rims clean, put on your Denali lids and rings.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 15 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!