Directions: |
Directions:Wash peppers.
Remove cores and seeds.
Roast peppers using method of your choice.
Cut into quarters; small ones may be left whole.
Pack into quarter-litre (½ US pint) or half-litre (1 US pint) jars.
Leave 3 cm (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 (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: either size jar 35 minutes. |
Personal
Notes: |
Personal
Notes: How to Roast Bell Peppers In The Toaster Oven
Start by slicing your peppers in half.
By halving the peppers (instead of keeping them whole) you won’t have to turn or flip them while they roast.
Next, seed them and remove the flavorless white ribs.
Then, gently press the pepper halves as flat and even as you can.
Don’t press too hard or you’ll burst the pepper’s cell walls. This will cause your peppers to lose a lot of their juicy flavor and make them dry.
You want to cook the peppers until their skins are wrinkled and bubbled with black spots.
For each cooking method below, the time is just a guideline.
Roasting: Adjust the cooking rack to the middle position, set the “Bake” function on your toaster oven and heat to 425°F. Place peppers inside and roast for about 12 to 20 minutes depending on the size of the peppers.
Broiling: Adjust the cooking rack to the top or middle position, place peppers in your toaster oven and select the Broil function. Broil peppers for about 8 to 10 minutes.
Once your peppers are ready, you need to steam them to loosen their skins for removal.
Some people use a paper bag or bowl covered with plastic wrap.
We like to skip the plastic wrap and use the container and lid we intend to store the finished peppers in instead.
You could also transfer them to a plastic bag to steam or a bowl covered with a plate.
Whatever method you choose, the key is stacking them on top of one another so the steam can loosen their skin.
Once the peppers have cooled enough to be handled (about 10 minutes) you can peel off and discard the skins.
Don’t try to get every last piece of skin off, a few roasted bits are okay.
Also, avoid rinsing the peppers with water, it will wash away all of their flavors too.
You can even mix the juices in the bottom of the bowl with a little oil and vinegar to make a tasty salad dressing!
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This recipe for canning roasted peppers is from