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Monday, September 26, 2011

Canning Marinated Red Peppers - Yes it's safe!

I was browsing through my canning books from my MFP class and found a recipe I must have missed over and over. There it was, the answer to my sister's question. Can I make a jar of Italian marinated peppers that can mimic the flavor of the jars in the italian market. Since this recipe has a "oil" and "vinegar" as ingredients I had to read it a few times to make sure I wasn't reading it incorrectly. I decided to give it a try and see if the flavors will be close.... And they are! So good and would never buy store bought again!

Marinated Bell Peppers
Yellow and Red Bell Peppers
USDA Complete Guide to Home Canning

4 lbs firm peppers*
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)

Yield: About 9 half-pints
Procedure: Select your favorite pepper.
Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four

slits in each pepper, and blanch in boiling water or blister skins on tough-skinned hot peppers
using one of these two methods:

Oven or broiler method to blister skins – Place peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh.
Place peppers on burner for several minutes until skins blister.
After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make
peeling the peppers easier.) Cool several minutes; peel off skins.

Flatten whole peppers. Mix
all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each hot half-pint jar or 1/2 teaspoon per pint. Fill hot jars with peppers.
Add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process for 15 minutes in a water bath at a full rolling boil.


Yield: About 9 half-pints

* Note: It is possible to adjust the intensity of pickled jalapeño peppers by using all hot jalapeño peppers (hot style), or blending with sweet and mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeño peppers.
For medium style: Use 2 lbs jalapeño peppers and 2 lbs sweet and mild peppers.
For mild style: Use 1 lb jalapeño peppers and 3 lbs sweet and mild peppers.

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