Roasted Bell Pepper Canning Recipe

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Roasted bell peppers are a culinary delight, bringing a sweet, smoky flavor that elevates any dish they are added to. Whether you’re a seasoned chef or a home cook, these vibrant peppers can transform your cooking with their rich, caramelized taste. Roasting bell peppers concentrates their natural sugars, enhancing their sweetness and adding a subtle smokiness that’s irresistible. Not only do they taste amazing, but they are also incredibly versatile. From salads and sandwiches to pasta and pizzas, roasted bell peppers can be used in countless ways.

Let’s explore the process of canning roasted bell peppers, ensuring you have a ready supply of these delicious vegetables year-round. We’ll cover a simple method for preserving them in jars with water after roasting in the oven, maintaining their flavor and texture perfectly. You’ll also find a few culinary uses for your home-canned roasted bell peppers, showcasing their ability to enhance a variety of dishes.

Culinary Uses

  • Salads: Add sliced roasted bell peppers to your salads for a burst of color and flavor. They pair wonderfully with greens, tomatoes, cucumbers, and a light vinaigrette.
  • Sandwiches and Wraps: Layer roasted bell peppers in sandwiches and wraps for a sweet, smoky addition. They complement meats, cheeses, and other vegetables beautifully.
  • Pasta Dishes: Incorporate roasted bell peppers into pasta dishes for added depth. They work well in both creamy and tomato-based sauces.
  • Pizza Toppings: Use roasted bell peppers as a topping for homemade pizzas. Their sweetness balances savory ingredients like sausage, mushrooms, and olives.
  • Appetizers: Serve roasted bell peppers with hummus, bruschetta, or crostini for a delicious appetizer. They can also be stuffed with cheeses and herbs for an elegant hors d’oeuvre.

There are many fun ways to enjoy your home canned roasted bell peppers in meal creation. One of my family’s favorites is a Roasted Bell Pepper Pasta dish which makes mealtime quick and delicious.

Preserving Roasted Bell Peppers in Jars

To preserve your roasted bell peppers, start by roasting them in the oven until their skins are charred and blistered. After roasting, peel off the skins and remove the seeds. Place the peeled peppers in sterilized jars, filling them with water to cover the peppers completely. Add a pinch of salt for flavor (optional), and ensure there are no air bubbles by running a headspace measuring tool around the inside of the jar. Seal the jars with lids and process them in a pressure canner for the recommended time based on your altitude and jar size.

By following this method, you can enjoy the wonderful taste of roasted bell peppers any time of the year.

Roasted Bell Peppers Canning Recipe

Makes approx. 9 pints or 18 half-pints

Ingredients

  • 10 pounds green bell peppers
  • 2 tablespoons olive oil
  • sea salt and cracked black pepper

Instructions

  1. Preheat the oven broiler to 500°F/260°C.
  2. Using a paring knife, slice the bell pepper in half and remove the stem, core and seeds. Using the knife’s tip, gently cut a slit in the skin of each half to help the heat penetrate the pepper.
  3. Place the pepper halves skin-side up on the cookie sheet. Drizzle the peppers with olive oil and dash with salt and pepper.
  4. Place the cookie sheet on the top oven rack and broil for 5 minutes. Open the oven and turn the cookie sheet, and broil for an additional 2-3 minutes or until the skin of the peppers has become slightly blackened. Remove the sheet from the oven an place on a cooling rack until peppers are cool to the touch.
  5. Using your fingers or kitchen tongs, remove the charred blackened skin off the peppers. You may remove all of the skin or keep the softened green skin intact. Feel free to slice the peppers or keep them halved.
  6. Pack the peppers into jars, leaving a 1-inch headspace. Cover with hot water, filling to 1-inch headspace. Using your headspace measuring tool, remove any trapped air pockets and add additional water if necessary to maintain the 1-inch headspace.
  7. Wipe the jar rims with a washcloth dipped in vinegar. Add the lids and rings and hand tighten.
  8. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process pints and half-pints for 35 minutes.

Be sure to recognize when exposing bell peppers to heat they will soften. Like most foods, when cooked, they no longer have a crunchy texture. This is common when cooking with any pepper and most vegetables.

Having a fun recipe on hand so you may use the fruits of your labor will spur fun cooking ideas and recipes, making preserving more enjoyable and creative.

Happy Canning!
xo
Diane, The Canning Diva®

Roasted Bell Pepper Canning Recipe

Recipe by The Canning Diva
5.0 from 1 vote
Servings

9 pints or 18 half-pints

servings
Prep time

10

minutes

To preserve your roasted bell peppers, start by roasting them in the oven until their skins are charred and blistered. After roasting, peel off the skins and remove the seeds. Place the peeled peppers in sterilized jars, filling them with water to cover the peppers completely. Add a pinch of salt for flavor (optional), and ensure there are no air bubbles by running a headspace measuring tool around the inside of the jar. Seal the jars with lids and process them in a pressure canner for the recommended time based on your altitude and jar size.

Ingredients

  • 10 pounds 10 green bell peppers

  • 2 tablespoons 2 olive oil

  • sea salt and cracked black pepper

Instructions

  • Preheat the oven broiler to 500°F/260°C.
  • Using a paring knife, slice the bell pepper in half and remove the stem, core and seeds. Using the knife’s tip, gently cut a slit in the skin of each half to help the heat penetrate the pepper.
  • Place the pepper halves skin-side up on the cookie sheet. Drizzle the peppers with olive oil and dash with salt and pepper.
  • Place the cookie sheet on the top oven rack and broil for 5 minutes. Open the oven and turn the cookie sheet, and broil for an additional 2-3 minutes or until the skin of the peppers has become slightly blackened. Remove the sheet from the oven an place on a cooling rack until peppers are cool to the touch.
  • Using your fingers or kitchen tongs, remove the charred blackened skin off the peppers. You may remove all of the skin or keep the softened green skin intact. Feel free to slice the peppers or keep them halved.
  • Pack the peppers into jars, leaving a 1-inch headspace. Cover with hot water, filling to 1-inch headspace. Using your headspace measuring tool, remove any trapped air pockets and add additional water if necessary to maintain the 1-inch headspace.
  • Wipe the jar rims with a washcloth dipped in vinegar. Add the lids and rings and hand tighten.
  • Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process pints and half-pints for 35 minutes.

Notes

  • Be sure to recognize when exposing bell peppers to heat they will soften. Like most foods, when cooked, they no longer have a crunchy texture. This is common when cooking with any pepper and most vegetables.

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