Making and Canning Roasted Red Bell Peppers
Red Bell Pepper

weights are always approximated..
 1/2 Pint

1/2 lb.
 Pint

1 lb.
Boiling Water
 as needed
 as needed
Canning Salt
 1/2 teaspoon
 1 teaspoon
Pressure Canner Processing
 35 minutes
 40 minutes
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We use this easy recipe and procedure to can most most peppers at home.
Be careful to work with gloves when handling hot peppers!
1. Roast peppers as done using a red bell
pepper above, over the stove turning every 5
minutes until blackened. For large quantities,
roast in the oven at 450° F for 45 minutes,
turning once.

Place in brown paper sack to steam until
cool for about 45 minutes.
 2. Skin will be very loose. Peel, remove core
and seeds.

For canning, follow instructions below.
Always use perfect peppers for canning!
For canning use the following techniques:
Canning loosely with 1” of headspace, and then pour over boiling water maintaining 1"
headspace.
Processing with a Pressure Canner for 35 minutes at 10 pounds.  
For elevations above 1,000 foot level see Altitude Time Adjustments.  
After processing, remove from boiling water and place the jars on a towel, separated by
1” to cool naturally as quickly as possible.
Labeling and Storing
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© 2006 David G. Blackburn
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