Red peppers can be roasted and preserved for future use.
Roasted red peppers can be a delicious addition to both hot and cold meals. You can enjoy them with a fresh salad, or you can cook them into a stir fry. You can even enjoy roasted red peppers on a sandwich. The process of preserving roasted red peppers might not be as complicated as you think. With the right methods and preserving ingredients, you can be enjoying your preserved roasted red peppers in no time at all.
Instructions
1. Wash six to eight red peppers with baking soda and water. Preheat the oven to 350 degrees Fahrenheit.
2. Place the red peppers on a baking sheet and bake in the oven for around 45 minutes, checking occasionally. Remove the peppers when the skin turns black. Let the peppers cool off until you can touch them without a problem.
3. Peel off the skin. Cut through one side of the pepper and cut out the seeds and stem.
4. Slice the peppers into strips. Each strip should be about 1 inch wide.
5. Add preserving ingredients to a large pot. These ingredients include about 1/2 cup each of dry white wine, white vinegar, cider vinegar and coarsely chopped onion, along with a clove of garlic, 2 tbsp. of sugar, 1 tbsp. of oregano and 1 tsp. of pickling spice.
6. Place the pot over heat and let all the preserving ingredients come to a boil. Once it starts to boil, turn down the heat to a simmer. Continue cooking for five minutes.
7. Heat up another large pot of water while the preserving ingredients simmer. Submerge your canning jars into the water while it's still cold. Once the water is hot, let the jars heat through and remove them.
8. Fill the jars with the red pepper strips. Then fill with the heated preserving ingredients. Seal the jars and put them back into the pot of hot water. Let them sit for 15 minutes to complete the preserving process.
Tags: preserving ingredients, into water, roasted peppers, water while