A few years ago I started looking for a recipe to safely can roasted sweet peppers that would allow me to preserve my homegrown peppers. I mostly can with a water-bath canner and the recipes that are safe to can this way are pickled, which I usually found a bit strong, vinegar-wise.
I eventually found this recipe, which is wonderful because the use of wine offsets the flavor of the vinegar that’s needed for safety (the recipe came from a library book on preserving, which of course I didn’t write down – it might have been Small Batch Preserving).Well, I think it’s the wine- I’m not sure if that’s the reason or not, but I do know these are great and I’m very glad when I have enough peppers to make a batch.
Brian? Not so much, since he thinks roasted peppers are “slimy.” Whatever. I use these on pizza, sandwiches, in salads, and in my favorite easy bread/cracker spread.
Step-by-step instructions to can Roasted Red Peppers in Wine:
Note: I will refer you often to my “Canning 101″ post for the details on jars, lids, and the like for water-bath (or boiling water) canning.
1. Start with 8 large, ripe, sweet peppers- red, yellow, or orange. Wash, cut them in half, and seed them. Lay them on a broiler pan, skin side up, either in halves or quarters if they are very large and in a single layer (this recipe makes 4 1/2-pint jars. I was doing a double batch in these pictures).
2. Broil until the skins start to bubble and blacken. I don’t know how long, actually, I just keep looking until I see even blackening, turning some of the peppers as needed. This is one of the few times in cooking we want to burn the food.
3. Immediately transfer the peppers to a ziplock baggie or tight-lidded container. Close the container and let them sit for at least 15 minutes for the skins to soften and be easier to peel.
4. In the meantime, finely dice enough onion to make 1/4 cup. Set aside.
6. Remove the peppers from the baggie and peel off the skins. Slice the peppers into strips for easier packing into the jars. Fill a bowl with the peeled, sliced peppers.
Note: Sometimes I have to split this two parts over two days. If so, I put the peeled & sliced peppers in a storage container in the fridge until the next day and let the peppers warm to room temperature before proceeding with the recipe.
7. Stir together 1/2 cup dry white wine, and 3/4 c. cider vinegar in a medium sized saucepan. Add 1 large clove garlic, minced, 1 tablespoon sugar, 1 teaspoon pickling salt, and 1/2 teaspoon dried basil, and the reserved onion.
8. Bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.
9. Pack the peppers into one clean, warm jar at a time, 1-inch to 3/4-inches from the top.
10. Pour the boiling solution into the jar, making sure to include some of the onion, garlic, and basil, leaving 1/2″ headspace.
11. Remove air bubbles with a non-metallic spatula, running it all around the edge. Check headspace again, and add more solution if necessary to keep the 1/2-inch headspace (or take some out- which ever is needed after settling the peppers in the solution).
12. Wipe the rim with a clean cloth, dampened in a bit of warm water, to remove any solution or debris that clung to the rim.
13. Attach lid and ring, tightening the ring just until fingertip tight (not too tight) and transfer to the canner rack. Repeat with the remaining jars.
14. Lower the canning rack into the warming water making sure the jars are covered by 1 inch. Turn heat to high, and when the water comes to a roiling boil, start timing 15 minutes. You will need to adjust the heat to keep the water at a good boil, but not too hard. I always continue to check throughout the timing to make sure it is still boiling well.
15. When the timer goes off, remove the lid, turn off the heat and set the timer for 5 minutes. Remove the jars to a towel-lined surface after the 5 minutes (this step has been added in the last few years- it’s supposed to help ensure a good seal).
16. Let cool on the towel for 24 hours, then remove the rings for storage, and check the lids for a good seal (I always try to gently pull it off with my fingers to check for the seal) before labeling and storing.
It’s always best to try and use home-canned food within a year. That’s my goal, although occasionally we will eat something 1-1/2 years old, though usually only something like juice or chutney- pretty high-acid things.PRINT
Roasted Red Peppers In Wine
- 8 large red bell peppers
- 1 large clove garlic, minced
- 1/2 c. dry white wine
- 3/4 c. cider vinegar
- 1/4 c. finely diced onion
- 1 Tb. sugar
- 1 tsp. canning salt
- 1/2 tsp. dried basil
- Wash, seed, and cut peppers in half. Roast, skin side up, in a single layer under a broiler until the skins bubble and blacken. Immediately remove to a baggie or tightly lidded container, close bag/container and let sit at least 15 minutes to let the skins soften.
- Prepare 4 1/2-pint jars and lids (wash and keep warm) and canner.
- Remove the peppers to a cutting board, peel the skins and slice into strips.
- Combine the remaining ingredients in a medium-sized saucepan and bring to a boil over high heat. Reduce heat and boil gently for 5 minutes.
- Pack the peppers into one jar at a time to within 1 to 3/4 inches of the top.
- Pour the boiling solution over the peppers, leaving 1/2-inch headspace. Run a non-metallic spatula around the jar to remove air bubbles and settle the peppers into the wine solution. Re-check for 1/2-inch headspace.
- Wipe rim clean and attach lid and ring. Place in canner rack. Repeat with remaining jars, lower rack into canner and bring to a roiling boil over high heat. Boil at a gently roiling boil (adjust heat if needed) for 15 minutes. Remove lid, turn off heat, and let jars sit in canner for 5 minutes before removing to a towel-lined surface to cool.
- Cool 24 hours, check lids for seal, and store in a cool spot. Use within a year.
Makes 4 1/2-pints.