Making and Canning Roasted Red Bell Pepper Sauce
A classic and easy sauce to make and
can at home, roasted red bell peppers
add a classy flavor to a dish. Try
finishing the sauce with Dijon style
mustard, which gives the roasted bell
pepper sauce a slight bite. This sauce
is also used to make Tomato Sauce
with Roasted Red Bell Peppers.
Ingredients:
 Dinner:
 Canning in 1/2 pint jars:
Red Bell Pepper
 1 large whole
 1 per 1/2 pint
Olive Oil
 1 tablespoon
 1 tablespoon per 1/2 pint
Dijon Mustard
 1 tablespoon
 For dinner recipe and finishing only
Lemon Juice
 For canning only
 1 teaspoon per 1/2 pint
1. Roast red bell peppers 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.
 3. Mix peppers, mustard (dinner
recipe only), olive oil and lemon
juice (canning recipe only) on
high speed in food processor
until smooth.

For canning: follow links and
instructions just below.

For canned sauce, add mustard
as a finish.
For canning use the following techniques:
Canning using hot pack method with 1” of 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
Click on: Roasted Red Bell Pepper Sauce for other delicious recipes with this sauce
Return to Main Table of Contents for other recipes and canning information
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© 2004 David G. Blackburn
CanningUSA.COM
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