Canning Recipe: Marinated Roasted Red Peppers

Marinated roasted red peppers are incredibly versatile, used as a topping pizza or focaccia. Added to salads, a delicious sandwich or omelette filling. Blending a jar of these with some canned artichoke hearts, garlic, and parmesan makes an absolutely delicious spread. Combining slices of these peppers with capers, garlic, Italian tuna or anchovies to eat with a fresh slice of crusty bread is a decadent, simple and delicious lunch.

Canned Marinated Roasted Red Peppers

You can use red bell peppers, if that's what is available in your area, but keep an eye out for heirloom varieties that are sweeter and more flavourful. Sheppard peppers are available at stores in Canada in the fall and work very well in this recipe. Stay away from yellow, orange, purple or green as the colour doesn't hold up well in the jar.

I find the easiest way to get through the "blister and peel" process is under the oven broiler or using a large outdoor grill.

In the oven, set your rack on the top first or second slot. High enough to be close to the broiler without the peppers touching the broiling element. Preheat the broiler, line your baking sheet with foil. Cut the peppers in half lengthwise and scoop out the seeds and cores. Place peppers cut side down on the baking sheet and broil for 4-8 minutes, or until the skin is blackened all over.

On the grill, heat to high heat. Put whole peppers on the grill rack, turning regularly to blacken the skin evenly.

When this stage is complete, place blackened peppers in a large bowl, and cover the bowl with plastic wrap. Leave peppers on the counter to cool, 10-20 minutes. The skins should slide off the peppers. If any skin remains, trim off with a paring knife. Skin that remains on the peppers will be tough and bitter.

You can store the peppers in the refrigerator overnight before canning. The peppers may extrude some liquid, just add to the jars as well. Make sure to bring the peppers to room temperature before canning.

Canned Marinated Roasted Red Peppers

www.foodathome.ca

Makes 6 pint jars

Ingredients:

8 pounds sweet red peppers

2 cups white vinegar

1/2 cup lemon juice

1/2 cup white wine vinegar

1/2 cup olive oil

1 tablespoon fresh oregano

6 garlic cloves, peeled

6-1 inch wide strips lemon zest

2 tablespoons kosher salt

1. Prepare the peppers by roasting and peeling. Cool, removing the stem, seeds and skin. Set aside.

2. Prepare your jars and lids by sanitizing them. Get your water bath canner ready.

3. Combine the vinegars, lemon juice, garlic and oil in a saucepan and bring to a simmer, then remove from the heat and set aside, covered.

4. Add 1/2 teaspoon oregano, 1 garlic clove and 1 strip of lemon zest to each jar. Divide the peppers evenly among the jars, fitting them in snugly. Keep 1 inch of headspace.

5. Whisk the oil and vinegar mixture well and funnel into jars. Using a knife or chopstick, remove any air bubbles. Wipe the rims of the jars well with vinegar to remove any oil residue. Place lids and rings on the jars and finger tighten the rings.

6. Process in a water bath canner for 15 minutes. Let the jars cool, undisturbed for at least 12 hours.

Canned Marinated Roasted Red Peppers ready for the pantry