Making and Canning Roasted Yellow Bell Peppers

Yellow Bell Pepper
 1/2 Pint
1/2 lb.
 Pint
1 lb.
Boiling Water
 as needed
 as needed
Canning Salt
 1/2 teaspoon
 1 teaspoon
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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.

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the following page.
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