I’ve been reading all kinds of books about canning (as you can see by the “What I’m Reading” section to the right). While reading through, Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal FoodsI found a recipe for roasted red peppers. Instead of roasting the peppers in the oven, I decided to roast them over a fire out back.
There’s just something wonderful about roasting peppers and tomatoes over a fire. It gives them a wonderful smoky flavor that you just can’t beat.
I roasted some jalapeños and some red peppers, both regular red peppers and red pimento peppers. Last year I froze my fire-roasted poblano peppers and we enjoyed them chili and on pizza all winter long.
This year I decided to can them following the recipe from Well-Preserved. One piece of advice if you decide to do this, make sure you allow at least 1 inch of headspace, that she advised in the book isn’t enough. And make sure you only fill the jar 3/4 of the way with peppers, she says “the peppers expand a bit during processing”, but that’s a bit of an understatement, they expand quite a bit!

from Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
4 pounds red peppers (8-10 medium peppers)
1 cup bottled lemon juice (I used organic)
2 cups white wine vinegar (I used organic)
1 cup olive oil
2 medium garlic cloves, sliced (I used small whole homegrown cloves)
1.5 teaspoons salt (I use Real Salt)

Roast peppers in oven or over fire (to roast in oven, place peppers on baking sheet on rack about 7 inches from broiler in oven). Broil peppers, turning them often with tongs so that they blister all over. Let peppers stand in bowl with cover until cool enough to handle. Remove the charred skin, cut in half and remove core, stem and seeds.

Combine lemon juice, vinegar, olive oil, garlic and salt in saucepan and heat just to boiling over medium heat.

Have ready 3 scalded pint jars and their bands (to scald dip in boiling water). Simmer lids in small pan of hot water to soften rubber.

Pack peppers into the jars and pour the marinade over them (only fill jars 3/4 of the way full with peppers). Using a butter knife, pop any air bubbled in the jars. See that the garlic is evenly distributed. Be sure to leave 1/2 to 3/4 inch of headspace (I would recommend 3/4), or the seal might fail. Wipe the rims, put on lids, and screw on bands.

Process the peppers in a waterbath canner for 15 minutes. Turn off the heat and allow the jars to sit in the water for 5 minutes, then remove to a towel lined counter or cooling rack. Allow to cool, check seals and store in a cool try place for up to 1 year.
I haven’t cracked open a jar of these yet, I’m letting them marinade for a few weeks before I do. I think they sound delicious for sure. I’m considering doing the same thing with eggplant as well.

Any delicious recommendations for how to use roasted red peppers?

Tagged with:

17 Responses to Fire Roasted Red Peppers

  1. Mangochild says:

    I *adore* roasted red peppers. One of my prefered ways to eat them (other than straight off the open flame!) used to be in a flatbread wrap with pureed/spiced eggplant. The flavors seem a natural pairing. I think I’ll still like them in a soft corn tortilla. Another one is in soup – roasted red pepper soup is perfection, and in my mind rivals fresh tomato soup – a hard bar to pass!
    .-= Mangochild´s last blog ..Preserving Time: Exhausted – and where should the jars go now? =-.

  2. Daphne says:

    Yum. I love roasted red peppers. My favorite thing to do with them is put them in hummus or cheddar dips. I love them in sandwiches. And they make great sauces for pasta or chicken. I’d give you a recipe if I had any, but I tend to just throw things together.
    .-= Daphne´s last blog ..On Making Apple Butter =-.

  3. Renee says:

    I add them to cornbread to eat alongside chili!
    .-= Renee´s last blog ..Happy Birthday to My Little Einstein! =-.

  4. Nancy Settel says:

    oh I am of to buy more red peppers today. This sounds amazing. In the Blue Book of canning there is an incredible recipe for red pepper spread. I have made about 20 pints of it so far.Great on sourdough bread with goat cheese and roasted eggplant. nancy settel

  5. Beautiful.

    Do you like the book overall? I noticed there were many negative reviews on Amazon.

    Have you considered sharing your image on the Amazon site? Up next to the photo of the books they now have a “share your own customer images” link where you can upload yours and write a little blurb about your opinion of the book. You can even link back to your website.

    My daughter occasionally does this when she’s trying out a new cookbook. It has been a good way to get new exposure to her cooking blog.

    • Susy says:

      I’ve thought about sharing the image – but in the fine print you hand over rights to the image to Amazon, which I’m not really comfortable doing.

  6. Dan says:

    The look lovely! I roast peppers on our gas burner, it seems to take while even on our huge burner and smells up the house. I should try on an outdoor fire next time! Great shots.
    .-= Dan´s last blog ..Finally some gardening! =-.

  7. Louise says:

    The peppers look delicious. Thank you for the recipe; I have a bunch of red peppers that need processing, and your recipe is just what was needed. We make a homemade pizza just about every week here, so the peppers will come in handy. Some of the other suggested ways to enjoy them sound really good too, and I am going to try them all; thanks everyone! I have processed peppers both in the oven and on the grill, and you are so correct. The flavor of the grilled peppers is so much more enjoyable.

  8. KitsapFG says:

    Love roasted red peppers. The ball blue book has a recipe for roasted red pepper spread. Heavenly. A gourmet crisp cracker, a little cream cheese or fromage blanc and some of the roasted red pepper spread… nothing can compare.

  9. Bren says:

    We are going to try your recipe today! Sounds like just what we were looking for. Beautiful photos and good suggestions also. Thank you!

  10. MAYBELLINE says:

    Arroz con pollo.
    .-= MAYBELLINE´s last blog ..Sweet Peas =-.

  11. Sandy says:

    Now I know what to do with my peppers! Looks great!

  12. I use mine on pizza with roasted eggplant an onions…sooooo good!
    .-= the inadvertent farmer´s last blog ..Playing in the Mighty Columbia River =-.

  13. […] amount. The peppers were all getting red, which is what I’ve been waiting for to make a batch of fire roasted peppers. Last night I made 4 loaves of zucchini bread, a batch of squash blossom sauce, and I put three […]

  14. Kat says:

    Did you ever try this with grilled/roasted eggplant? I’d like to try it, but not sure how that would go over, as I can’t find any recommendations for canning eggplant….

  15. Theresa says:

    I made these earlier this week and used a regular boiling water bath for them, as stated in your directions (“Process the peppers in a waterbath canner for 15 minutes”). I just read on a different website that peppers can only be safely canned used a pressure canner. Is this true?

    Please clarify, now I’m paranoid.


    • Susy says:

      Actually these peppers are technically pickled since you use vinegar instead of water so they’re safe to water bath can. I actually got the recipe from a recently published canning book so it’s not even an old recipe. I’ve made them for many years with no issue whatsoever.

Leave a Reply

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