Wash peppers.
Remove cores and seeds.
Roast peppers
Cut into quarters
Pack into 1/2 pint) or 1 pint) jars.
Leave (1 inch) headspace.
Optional: a pinch of salt per jar.
Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs weighted gauge, 11 lbs
dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: either size jar 35 minutes.
From https://www.healthycanning.com/canning-roasted-peppers/
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