Canned Roasted Red Peppers In Wine Recipe & Tutorial
Make your own home canned roasted red peppers in a wine-flavored brine using boiling water bath to safely keep roasted peppers on your pantry shelf. Use for appetizers, salads, pizza toppings and more.
2poundssweet redyellow, or orange bell peppers (about 8 peppers)
1large clove garlicminced
1/2cupdry white wine
1/4cupfinely diced onion
1/2teaspoondried basilor Italian herb blend
Wash, seed, and cut peppers in half (large peppers may need to be quartered to rest flat). Roast, skin side up, in a single layer under a broiler until the skins bubble and blacken, moving around as needed to evenly broil.
Immediately add the blackened peppers to a large baggie or tightly lidded container, close, and let sit at least 15 minutes to let the skins soften.
Meanwhile, prepare four half-pint jars (wash and keep warm), lids and canner. Dice the onion and garlic.
Remove the peppers from the container to a cutting board, peel the skins off, and slice into strips. Add the strips to a bowl. *See Note for make ahead option.
Combine the remaining ingredients in a large saucepan and bring to a boil over high heat. Reduce heat and boil gently for 5 minutes.
Lightly pack the peppers into one jar at a time to within 1 to 3/4 inches of the top.
Pour the boiling brine over the peppers, leaving 1/2-inch headspace. Run a non-metallic spatula around the jar to remove air bubbles, being careful not to pack the peppers down. Re-check for 1/2-inch headspace, adding more brine as necessary.
Wipe rim clean and attach lid and ring. Place in canner rack. Repeat with remaining jars, lower rack into canner and bring to a roiling boil over high heat. Boil at a gently roiling boil (adjust heat if needed) for 15 minutes. Remove lid, turn off heat, and let jars sit in the canner for 5 minutes before transferring the jars to a towel-lined surface to cool.
Cool 24 hours, check lids for seal, and store in a cool spot. Use within a year to 18 months.
Makes 4 half pints.
*At this point you can cover and refrigerate the roasted peppers if needed overnight and continue with the recipe the next day. Make sure to bring the peppers back to room temperature before proceeding with the canning step.