Canned Roasted Peppers with Garlic (Without Chemicals or Preservatives)

Ingredients:

• 10 large red bell peppers (or any sweet peppers)
• 6 cloves of garlic, sliced
• 1 cup white vinegar (5% acidity)
• 1 cup water
• 2 tablespoons sugar
• 2 teaspoons salt (non-iodized)
• 1 tablespoon olive oil (optional)
• Sterilized glass jars with lids

Equipment:

• Large baking sheet
• Grill or oven
• Large pot for boiling water (for canning)
• Tongs
• Clean kitchen towels

Instructions:

1. Roast the Peppers:
   • Preheat your oven to 450°F (230°C) or heat a grill to medium-high.
   • Place the peppers on a baking sheet or directly on the grill. Roast until the skins are charred and blistered, turning them occasionally to roast all sides evenly. This will take about 20-25 minutes in the oven or 10-15 minutes on the grill.
   • Once charred, place the peppers in a bowl and cover with a clean kitchen towel or plastic wrap. Let them steam for 15 minutes—this helps to loosen the skins.
2. Peel the Peppers:
   • Once cooled, peel off the skins, remove the stems, and discard the seeds. You can rinse them briefly under cold water to remove any remaining seeds, but avoid rinsing too much to retain the flavor.
   • Slice the peeled peppers into strips.
3. Prepare the Garlic:
   • Slice the garlic cloves thinly.
4. Prepare the Brine:
   • In a medium pot, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
5. Pack the Jars:
   • Place a few slices of garlic at the bottom of each sterilized jar.
   • Pack the jars tightly with the roasted pepper strips, layering with more garlic slices as you go. Leave about 1/2 inch of headspace at the top of the jars.
   • If you like, you can add a drizzle of olive oil over the peppers.
6. Add the Brine:
   • Pour the hot brine over the packed peppers, ensuring the peppers are completely submerged. Leave about 1/2 inch of headspace.
   • Wipe the rims of the jars with a clean, damp cloth to remove any residue.
   • Seal the jars with sterilized lids and rings.
7. Process the Jars:
   • Place the sealed jars in a large pot of boiling water, ensuring they are fully submerged.
   • Process the jars in the boiling water for 15 minutes (adjusting for altitude if necessary).
   • Carefully remove the jars with tongs and place them on a towel to cool. You should hear a “pop” sound as the jars seal. If any jars don’t seal properly, refrigerate and use those first.
8. Storage:
   • Store the sealed jars in a cool, dark place. These canned roasted peppers should last up to 2 years if properly stored.

Enjoy:

• Once opened, store the jar in the refrigerator and consume within a few weeks. These peppers are perfect for salads, sandwiches, pasta, or as a flavorful side dish.

This method avoids the use of artificial preservatives, relying on vinegar and proper canning techniques to ensure long-term preservation.