Canned Roasted Peppers or Pimento

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READY IN:
50mins
YIELD:
8 pints per batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 F.
  2. Place whole peppers on an ungreased baking sheet and place in moderately hot oven for 8 to 10 min.
  3. or until skin blisters and browns.
  4. Remove from oven and place clean tea towel over peppers until completely cooled.
  5. Halve peppers and remove skins, stem and seeds.I use the tea towel to "scrub" off the skins.
  6. Flatten peppers and pack in hot clean pint jars.
  7. Add scant 1/2 tsp.
  8. canning salt to each jar.
  9. No additional liquid is neeed.
  10. Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure.

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