Preserving the rich, smoky flavor of roasted peppers is a fantastic way to enjoy them year-round. This homemade recipe for Canned Roasted Peppers with Garlic is free from chemicals and preservatives, allowing you to savor the pure, natural taste of these delicious vegetables. Perfect for adding to sandwiches, salads, or enjoying as a simple side dish, these peppers are easy to make and even easier to enjoy.
Ingredients:
- 10-12 large red bell peppers (or a mix of red, yellow, and orange)
- 6-8 cloves of garlic, thinly sliced
- 2 cups of extra virgin olive oil
- 1 cup of white wine vinegar (5% acidity)
- 2 tablespoons of sea salt
- 1 tablespoon of sugar (optional)
- Sterilized glass jars with lids
Method:
- Roast the Peppers:
- Preheat your oven to 450°F (230°C).
- Wash the peppers thoroughly and place them on a baking sheet lined with parchment paper.
- Roast the peppers in the oven for about 25-30 minutes, turning them occasionally until the skins are blistered and charred.
- Alternatively, you can roast the peppers over an open flame on a gas stove, turning them until the skin is evenly charred.
- Peel and Slice the Peppers:
- Once the peppers are roasted, remove them from the oven and place them in a large bowl. Cover the bowl with a lid or plastic wrap to let the peppers steam for about 10-15 minutes. This will make peeling the skin easier.
- After steaming, peel off the charred skin, remove the seeds and stems, and slice the peppers into strips.
- Prepare the Garlic and Oil Mixture:
- In a medium saucepan, combine the extra virgin olive oil, white wine vinegar, sea salt, and sugar (if using).
- Add the sliced garlic cloves to the mixture and bring it to a gentle simmer over low heat. Let it cook for about 5 minutes to infuse the oil with garlic flavor. Be careful not to let the garlic brown.
- Pack the Jars:
- While the oil mixture is still warm, start packing the sterilized jars with the roasted pepper strips.
- Layer the peppers neatly, ensuring there are slices of garlic evenly distributed throughout each jar.
- Pour the warm olive oil and vinegar mixture over the peppers, making sure they are fully submerged in the liquid. Leave about 1/2 inch of headspace at the top of each jar.
- Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to remove any oil or vinegar that might prevent a proper seal.
- Place the sterilized lids on the jars and screw the bands on tightly.
- Process the Jars:
- To ensure long-term preservation, process the jars in a boiling water bath.
- Fill a large pot with water and bring it to a boil. Place the sealed jars in the pot, ensuring they are fully submerged. Boil for 10-15 minutes.
- Carefully remove the jars from the water and let them cool completely on a towel or cooling rack. As they cool, you should hear a popping sound, indicating that the jars have sealed properly.
- Store and Enjoy:
- Once the jars are fully cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed correctly.
- Store the sealed jars in a cool, dark place. The canned roasted peppers can be enjoyed for up to a year, but once opened, they should be refrigerated and used within a week.
Why This Recipe Works:
- No Chemicals or Preservatives: This recipe relies on natural methods of preservation—such as vinegar, salt, and proper canning techniques—without the need for artificial chemicals.
- Flavorful and Versatile: The combination of roasted peppers and garlic in a rich olive oil mixture creates a delicious, versatile ingredient that can be used in a variety of dishes.
- Simple and Natural: By using basic, natural ingredients, you maintain the integrity and flavor of the peppers, ensuring a healthy and tasty addition to your pantry.
These Canned Roasted Peppers with Garlic are perfect for adding a burst of flavor to any meal. Whether you’re spreading them on a sandwich, tossing them in a salad, or serving them alongside your favorite dishes, this chemical-free recipe will bring a touch of homemade goodness to your kitchen.