Canning Roasted Peppers: Easy Step-by-Step Guide
Canning roasted peppers is a simple, flavorful way to preserve the taste of summer for year-round meals. This method uses just a few ingredients and a pressure canner, making it easy and safe for home cooks. Enjoy these tender, smoky peppers on sandwiches, salads, or antipasto trays, perfect for sharing at any gathering.
Ingredients
- 5 pounds red peppers cleaned, halved and seeds/stems removed (You culd also use any color or variety of pepper you choose)
- olive oil
- salt
- apple cider vinegar
Instructions
Step 1: Roast the Peppers
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Place pepper halves skin-side up in a single layer on the baking sheet.5 pounds red peppers
- Brush peppers with olive oil using a pastry brush.olive oil
- Roast for approximately 20 minutes, until skins are blistered and separating from the flesh. Do not brown the skins or your pepper will have brown spots which are fine but will make them look spotted in the jars.
Step 2: Steam and Peel
- Seal the baking sheet with aluminum foil and let them steam for 10 minutes.
- Uncover the peppers and let them cool slightly, then peel off skins and discard it.
Step 3: Prepare the Canner and Jars
- Fill pressure canner with 2 inches of water and start heating to 180°F.
- Wash jars, lids, and rings thoroughly. Set aside.
Step 4: Pack the Jars
- Add ½ teaspoon salt and 2 teaspoons vinegar per pint jar.salt, apple cider vinegar
- Pack peeled peppers into jars, leaving 1 inch of headspace.
- Pour boiling water into each jar to cover the peppers, still leaving 1 inch of headspace.
- Remove air bubbles using a non-metallic utensil.
- Wipe jar rims clean, place lids on, and screw rings on fingertip tight.
Step 5: Pressure Can the Jars
- Place jars on rack in canner. Lock the lid and heat on high.
- Let canner vent steam for 10 minutes, then place weight on the vent.
- Refer to the chart in the notes below for time and weight to process your jars.
After Pressure Canning
- Turn off heat and let canner cool naturally.
- Once pressure is released and lid removed, let jars sit in canner for 10 minutes.
- Remove jars using jar lifter and let cool undisturbed on a towel on the kitchen counter for 12 hours.
- Note* If you have a jar that does not seal properly you can place the peppers in a freezer safe container and cover with the liquid. Label and freeze for up to 3 months. Thaw over night in the refrigerator when you are ready to use them.
Storage
- Remove rings (prevents rust), wipe jars, label and date, and store in a cool, dark pantry.
- Keeps for up to 18 months.
- Refrigerate any unsealed jars and use within 1 week.
Notes
| Recommended process time for Red Peppers in a dial-gauge pressure canner. | ||||||
| Canner Pressure (PSI) at Elevations of | ||||||
| Style of Pack | Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Half-pints or Pints | 35 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Recommended process time for Red Peppers in a weighted-gauge pressure canner. | ||||
| Canner Pressure (PSI) at Elevations of | ||||
| Style of Pack | Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
| Hot | Half-pints or Pints | 35 min | 10 lb | 15 lb |
- Prep your canning area ahead so you can move smoothly from roasting to filling jars.
- A funnel and jar lifter make the job much easier. Don’t skip these tools if you have them.
- Forgetting to vent the canner for a full 10 minutes before processing can affect sealing. Set a timer so you don’t rush this step.
- Not peeling the peppers fully can leave bits of tough skin in your finished jars. If the skins are stubborn, give them an extra minute under foil to steam.
- Packing jars too tightly or too loosely. Gently press the peppers down, but don’t smash them. You want them to be covered by the liquid but still have a little room to move.
- Once your jars are fully cooled and sealed, store them in a cool, dark place such as a pantry or cupboard. Keeping them out of direct sunlight help preserve color and flavor. Properly canned roasted peppers can keep up to 12 to 18 months.
- Remove the canning rings, wipe down the jars to prevent rust, and label each with the date and contents for easy reference
- If you have a jar that didn’t seal, place it in the refrigerator and use it within 1 week.
- For any peppers you want to keep longer and aren’t sure about the seal, you can freeze them in their canning liquid in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before using.
