Pimento Style Canned Red Bell Peppers
"This is a pressure canner recipe only-not suitable for water bath method."
- Ready In:
- 1hr 45mins
- Ingredients:
- 4
- Yields:
-
1 quart
ingredients
- 3 lbs red bell peppers
- 1 teaspoon salt
- 2 teaspoons lemon juice or 2 teaspoons vinegar
- water
directions
- Stem, seed and roast peppers in a 400* oven.
- Cook until blistered and skin is separate from flesh of pepper.
- Plunge into cold water, peel.
- Cut into large chunks or slices.
- Pack into hot jars leaving 1 inch head space.
- Add salt and lemon juice to quart jars.
- Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.
- Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.
- This recipe IS NOT suitable for water bath method of canning.
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Reviews
-
I can't believe that I forgot to rate this. I've made this twice and think that it is great. I never have piementos around when I need them. After I made them, I froze them as I don't have a presure canner. They were fine when I used them from the freezer. Thanks for sharing this.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
