Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Canning roasted peppers
How to home pressure can roasted peppers
Course
Side Dish
Cuisine
American
Keyword
Peppers
Prep Time
2
hours
hours
Cook Time
35
minutes
minutes
Total Time
2
hours
hours
35
minutes
minutes
Servings
1
varies
Calories
78
kcal
Ingredients
peppers
(fresh)
water
salt
(or a non-bitter, non-clouding salt sub)
Instructions
Wash peppers.
Remove cores and seeds.
Roast peppers using method of your choice.
Cut into quarters; small ones may be left whole.
Pack into quarter-litre (½ US pint) or half-litre (1 US pint) jars.
Leave 3 cm (1 inch) headspace.
Optional: a pinch of salt per jar.
Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: either size jar 35 minutes.
Nutrition
Serving:
250
g
|
Calories:
78
kcal
|
Carbohydrates:
15.1
g
|
Protein:
2.5
g
|
Fat:
0.8
g
|
Saturated Fat:
0.1
g
|
Sodium:
10
mg
|
Fiber:
5.3
g
|
Sugar:
10.5
g