Marinated Canned Bell Peppers have always been a favorite of mine, especially with mashed potatoes; classic. This is another canning recipe so you can make these now and enjoy them all winter long or at least for a couple of months if you are really obsessed with them.

Learn how to make marinated red bell peppers. They’re great side dish along mashed potatoes and good to nibble on straight too.

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This is my brother in law’s Mom’s recipe. I tried it a year ago at a party, jotted down the recipe, and then misplaced it. I’m still working on getting organized (if my husband reads this, he’ll probably roll his eyes. You see, he’s very organized and I’m, well, I’m working on it).

P.S. Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and infuse into the bell peppers. When properly canned, these peppers will keep up to a year at room temp.

Ingredients for Marinated Canned Bell Peppers:

5-6 lbs Red Bell Peppers, seeded and sliced
6 1/2 cups (1 1/2 liters) tomato juice (I used my mom’s homemade juice)
1/2 cup extra light olive oil
3/4 cup granulated sugar
3 Tbsp sea salt (use iodine free salt)
1/2 cup white vinegar

Home Canning Tools:

Learn how to make marinated red bell peppers. They’re great side dish along mashed potatoes and good to nibble on straight too.

Cleaning/Sterilizing Your Jars:

Preheat oven to 215˚F.
1. Wash all of your jars and lids with soap and warm water.

2. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids in a small pot to sterilize them.

Making the Syrup:

1. In a large pot or dutch oven, combine 6 1/2 cups tomato juice, 1/2 cup olive oil, 3/4 cup sugar, 3 Tbsp salt, and 1/2 cup vinegar. Bring syrup to a boil and simmer 10 min

marinated-bell-peppers

Making the Canned Bell Peppers:

1. In the meantime, slice your bell peppers into 1/2″ wide strips and add them to your pot. Cover and cook, stirring occasionally, until easy to poke through the skin side (20 -25 min). As your peppers soften, they will be covered with the liquid, just be patient and give it a stir every once in a while.

marinated-bell-peppers-1

2. Transfer your piping hot bell peppers to your jars using a canning funnel (it makes the job so much cleaner and easier). I filled the jar with mostly peppers and then filled in the spaces with syrup. Fill the jars to the top with 1/4-inch of space left at the top.

Marinated Bell Peppers-10

3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.

4. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate marinated peppers and enjoy within 3 months.

Current Canning Guidelines:

We updated the recipe in 2019 to reflect current canning guidelines which recommend boiling rather than the oven canning method. Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions.

Learn how to make marinated red bell peppers. They’re great side dish along mashed potatoes and good to nibble on straight too.

Recipe Tips: Wait at least 1 week before opening the canned bell peppers and enjoying to give the flavors a chance to meld and marinate. These properly canned peppers will keep up to a year at room temp. Yeah yeah!!

Are you canning anything this year?

Popular Canning Recipes:

Natasha's Kitchen Cookbook

Marinated Canned Bell Peppers Recipe

5 from 10 votes
Author: Natasha of NatashasKitchen.com
Learn how to make marinated red bell peppers. They’re great side dish along mashed potatoes and good to nibble on straight too.
Marinated bell peppers have always been a favorite of mine, especially with mashed potatoes. Classic. This is a canning recipe. Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and marinate. The peppers will last up to a year at room temp.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients 

  • 5-6 lbs Red Bell Peppers, seeded and sliced
  • 6 1/2 cups 1 1/2 liters tomato juice (I used my mom's homemade juice)
  • 1/2 cup extra light olive oil
  • 3/4 cup granulated sugar
  • 3 Tbsp sea salt, use iodine free salt
  • 1/2 cup white vinegar

Instructions

Cleaning/Sterilizing Your Jars:

  • Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil your lids.

Making the Syrup:

  • In a large pot or dutch oven, combine 6 1/2 cups tomato juice, 1/2 cup olive oil, 3/4 cup sugar, 3 Tbsp salt, and 1/2 cup vinegar. Bring syrup to a boil and simmer 10 min.

Making the Canned Bell Peppers:

  • In the mean time, slice your bell peppers into 1/2" wide strips and add them to your pot. Cover and cook, stirring occasionally, until easy to poke through the skin side (20 -25 min). As your peppers soften, they will be covered with the liquid, just be patient and give it a stir every once in awhile.
  • Transfer your piping hot bell peppers to your jars using a canning funnel (we bought this at Walmart and it makes the job so much cleaner and easier). We add mostly peppers and then fill in the spaces with syrup. Fill the jars to the top with 1/4-inch of space left at the top.
  • Screw the lids on enough to keep the seal in place but don't overtighten them since air bubbles need to be able to escape.
  • Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate marinated peppers and enjoy within 3 months.

Notes

Tip: Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and marinate.
Course: Condiments, Side Dish
Cuisine: American
Keyword: Canned Bell Peppers
Skill Level: Easy/Medium
Cost to Make: $

Signs of Spoiled Canned Food:

With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:

  • the jar is leaking, bulging, or swollen
  • the jar looks damaged, cracked, or abnormal
  • the jar spurts foam or liquid upon opening
  • the canned food is discolored, moldy, mushy, slimy, or smells bad

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Luda
    September 18, 2022

    Hi does the process time for the water bath increase or decrease if I’m living in battleground Washington?

    Reply

    • Natashas Kitchen
      September 19, 2022

      Hi Luda, I’m assuming you’re asking this due to elevation? We live in Idaho at 2500 ft elevation. I recommend using local guides for elevation differences for canning.

      Reply

  • Jody
    September 1, 2022

    Found this recipe a year ago and my family just loves this! Thank you for sharing!

    Reply

    • Natasha's Kitchen
      September 1, 2022

      Yay, thanks for sharing that with us! I hope you and your family will enjoy all the recipes that you will try from my website.

      Reply

  • Connie Hays
    October 25, 2021

    Oh my word!!!!! I just tasted the batch I canned about 2 weeks ago using V8 juice. This may be the best Thing I’VE ever put in my mouth!!!! Headed out tomorrow to get another crate to do it again!!!! Thank you!!!!!

    Reply

    • Natashas Kitchen
      October 25, 2021

      That’s so great! It sounds like you have a new favorite, Connie!

      Reply

  • Regina
    August 5, 2021

    There is not enough acid in this recipe to safely can by water bath. You should consult the source you cite in your recipe. nchfp

    Reply

  • Karolina
    July 12, 2020

    Hi Natasha! Super thrilled about trying out this recipe. Saw many people requesting your mom’s tomato juice and i’m here with the same question:) could you share it please???

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Hi Karolina, we haven’t canned tomato juice in awhile but I will definitely keep that in mind when we are harvesting this years tomatoes 🙂

      Reply

  • jessica
    September 17, 2019

    What do you mean” cover with 1-2 inches of water”, like jars should be totally submerged in the water?

    Reply

  • Helen
    September 21, 2018

    Hi can you share a tomato juice recipe, please? I saw a lot of requests for it, but didn’t see the actual recipe.

    Reply

    • Natashas Kitchen
      September 22, 2018

      Hi Helen! That will have to be on a to do list! Thanks for the great idea!

      Reply

  • Karen
    February 24, 2018

    Is there any way you would share your mothers tomato juice recipe, that you mention in this recipe, please? Thank you!

    Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      Hi Karen, we haven’t canned tomato juice in awhile but I will definitely keep that in mind when we are harvesting this years tomatoes 🙂

      Reply

  • Lana
    June 13, 2017

    I feel like adding minced garlic to this recipe will give it a special kick!

    Reply

    • Natasha's Kitchen
      June 13, 2017

      That’s a great suggestion Lana! Please let me know how it worked out!

      Reply

  • Ari
    December 13, 2016

    Natasha-
    Could i use tomato sauce instead of juice?

    Reply

    • Natasha
      natashaskitchen
      December 13, 2016

      Hi Ari, I haven’t tried that so I can’t really say, but I love how well it works with tomato juice that I probably would not experiment with sauce – the sauce may be too thick and it may alter the flavor.

      Reply

  • Inessa
    October 17, 2016

    Can i use green peppers?

    Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      Hi Inessa, I have always used red peppers because I feel they have the best flavor. I think it could work with green peppers though. If you test it out, let me know what you think of it! 🙂

      Reply

  • Natasha Konovalchuk
    August 13, 2016

    Is there any way to make these so there would be no skin on them?

    Reply

    • Natasha
      natashaskitchen
      August 13, 2016

      It isn’t necessary in this recipe as the skins soften with canning and they also help the strips of peppers to keep their shape, but I suppose if you wanted to that you could blanche the peppers ahead of time to be able to peel the skins.

      Reply

      • Natasha Konovalchuk
        August 13, 2016

        Ok thanks!

        Reply

      • Mary
        August 26, 2017

        Try roasting them, remove skins and then do the rest. Would not need to leave in sauce to cook as long, as they are now partially cooked and will also cook more in the oven or water bath canner.

        Reply

        • Natasha
          natashaskitchen
          August 26, 2017

          Thank you for sharing your method! 🙂

          Reply

  • Vera
    July 6, 2016

    Hi,

    Do I need to add a water in the oven?Thank you!

    Vera

    Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Hi Vera, you do not need water in the oven. I placed the jars in that pan to make it easier to take them in and out of the oven 🙂

      Reply

  • Natasha
    September 16, 2015

    Hi Natasha do u have a recipy for canning cabbage? Thanks

    Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      I only have marinated cabbage that holds well for a long time in the refrigerator, but not at room temperature. Which kind are you looking for?

      Reply

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