Pimento Style Canned Red Bell Peppers
This is a pressure canner recipe only-not suitable for water bath method.
Steps
Stem , seed and roast peppers in a 400 oven.
Cook until blistered and skin is separate from flesh of pepper.
Plunge into cold water , peel.
Cut into large chunks or slices.
Pack into hot jars leaving 1 inch head space.
Add salt and lemon juice to quart jars.
Cover with boiling water leaving 1 / 2 inch head space , wipe rims and seal.
Place in pressure canner and process 35 minutes for pints , 40 minutes for quarts.
This recipe is not suitable for water bath method of canning.
Ingredients
red bell peppers, salt, lemon juice, water