Marinated Canned Bell Peppers Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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.
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.
Recipe Notes
Tip: Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and marinate.