Canned Roasted Peppers or Pimento
Capture the rustic charm of homemade preservation with this recipe for Canned Roasted Peppers or Pimento, a flavorful staple for your pantry. This easy-to-follow guide walks you through the art of roasting and peeling red bell peppers or pimentos to perfection, locking in that smoky, caramelized essence. Preserved in a tangy vinegar brine with a touch of sugar and salt, these peppers make a versatile addition to countless dishes—add them to sandwiches, salads, or pasta, or enjoy them straight from the jar. With minimal prep time and a few simple ingredients, this recipe is perfect for anyone looking to savor the taste of peak-season peppers year-round. Plus, the detailed canning instructions ensure a safe and long-lasting seal, so you can enjoy homemade goodness whenever you wish.
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Recipe Information
Ingredients
- 6 large Red bell peppers or pimentos
- 4 cups Water
- 2 cups White vinegar (5% acidity)
- 1 tablespoon Granulated sugar
- 1 teaspoon Kosher salt
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil for easy cleanup.
Wash the red bell peppers or pimentos thoroughly. Place them on the prepared baking sheet in a single layer.
Roast the peppers in the oven for 20-25 minutes, turning them every 5-7 minutes, until the skins are charred and blistered on all sides.
Remove the peppers from the oven and immediately transfer them to a large heatproof bowl. Cover the bowl tightly with foil or plastic wrap and let the peppers steam for 15 minutes. This will make the skins easier to peel.
Once the peppers are cool enough to handle, peel off the charred skins. Remove the stems, seeds, and membranes. Slice the peppers into strips or leave them in large pieces as desired.
Meanwhile, in a medium saucepan, combine the water, white vinegar, sugar, and salt. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Sterilize 2-3 pint-sized canning jars and their lids by placing them in boiling water for 10 minutes.
Pack the peeled and prepared peppers into the sterilized jars, leaving 1/2 inch of headspace at the top.
Pour the hot vinegar brine over the peppers, making sure the peppers are completely submerged and leaving 1/2 inch of headspace.
Run a clean knife or skewer around the inside of each jar to release any air bubbles. Wipe the jar rims with a clean, damp cloth and secure the lids to fingertip-tightness.
Process the jars in a boiling water canner for 10 minutes (adjusting for altitude as necessary). Make sure the jars are fully submerged in water by at least 1 inch.
Carefully remove the jars from the canner and let them cool undisturbed for 12-24 hours. Check the lids for a proper seal (the lids should not flex when pressed).
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal properly and use within 1 week.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 50.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
