Roasting red peppers enhances the sweetness of the pepper.
Making your own roasted red peppers at home is a good way to preserve the bounty of your summer and fall harvest. It is also a cost-effective method, as making your own preserved roasted red peppers is significantly less expensive than purchasing them from a store. There are several options for storing your roasted red peppers, depending on how quickly you will be using your peppers and how many peppers you have to store.
Sealed Container
Keep your roasted red peppers with a mix of vinegar and water in a sealed, non-reactive container in your fridge. Non-reactive container options include glass jars, plastic food storage bins and glazed ceramics. Storing your roasted red peppers in this manner is simple, and ensures easy access to your roasted red peppers as you need them. Red peppers stored in this manner will last between 10 and 14 days in the refrigerator. Store your peppers in a ratio of one-to-four parts vinegar to water. Adding in extra herbs such as fresh basil or dried coriander seeds will add extra flavor to your peppers. The flavor will intensify the longer you leave your peppers in the mixture.
Freezing
Freezing roasted red peppers in a water-and-vinegar mix is the second easiest way of preserving roasted red peppers. Place the red peppers in a food-grade plastic container or in plastic freezer bags. Leave as little room for air as possible in either of the two containers to reduce the likelihood of freezer burn. Remember that the water will expand when it freezes, so do not overfill either. Roasted red peppers stored in this manner will keep for up to six months. Store your roasted peppers in a one-to-four ratio of vinegar to water. You can add spices to the mixture such as salt or herbs to add additional flavor.
Pressure Canning
Pressure canning requires the use of a pressure canner, which can be a worthwhile investment if you are an active canner. Pressure canning preserves the roasted red peppers at higher temperatures, reducing the likelihood of botulism, and also reducing the amount of vinegar required. Use 1 tbsp. of vinegar for every quart of roasted red peppers. Pressure-canned peppers can be stored for several years in a cool, dark space.
Water Bath Canning
Water bath canning is one way to preserve roasted red peppers for a longer period of time. Water bath canning reaches sufficiently high temperatures for the canned peppers can be stored in a cool, dark place without refrigeration for up to one year. When water bath canning, you must have a high enough acidity level so you reduce the risk of having botulism in your red peppers. Use a one-to-four ratio of vinegar to water when water bath canning roasted red peppers. Properly pack the peppers in their vinegar and water solution in sterilized canning jars. Submerge the jars in boiling water and boil them in a water bath canner for the appropriate amount of time, depending on the size of your jar. For pint sized glass jars, boil the peppers for a minimum of 15 minutes.
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