Fagor Cookbook Cookbook - Roasted Peppers

44

ROASTED PEPPERS    

Servings: 4 pints

Headspace: 1/2 inch

Time: 20 minutes / high pressure setting

Ingredients

3 green bell peppers

5 red bell peppers 

4 yellow bell peppers 

2 teaspoons salt

4 cloves garlic

1/3 cup white vinegar (4 1/2 teaspoons per jar) 

8 sprigs fresh tarragon

Directions 

Preheat oven to 400 ˚F. Put the peppers on a baking sheet. Place in the oven, turning frequently, 

until they begin to turn black and the skin becomes blistered. Remove from oven, peel the 

peppers and cut them in 1/2. Scrape out the seeds and pulp. Chop peppers into strips. Put the 

peppers in a strainer and submerge in a saucepan of boiling water for 2-3 minutes. Remove and 

immediately lunge into cold water. Fill each jar with equal portions of peppers, garlic, vinegar, 

tarragon and salt. Fill the rest of the jar with boiling water leaving 1/2 inch of headspace. Cap 

and seal. Place in canner with 2 to 3 inches of hot water. 

Process for 20 minutes / high pressure setting.

Pressure Canning Recipes: VEGETABLES