PIMENTO STYLE CANNED RED BELL PEPPERS
Make and share this Pimento Style Canned Red Bell Peppers recipe from Food.com.
Provided by Diana Adcock
Categories Low Protein
Time 1h45m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Stem, seed and roast peppers in a 400* oven.
- Cook until blistered and skin is separate from flesh of pepper.
- Plunge into cold water, peel.
- Cut into large chunks or slices.
- Pack into hot jars leaving 1 inch head space.
- Add salt and lemon juice to quart jars.
- Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.
- Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.
- This recipe IS NOT suitable for water bath method of canning.
Nutrition Facts : Calories 356.7, Fat 4.1, SaturatedFat 0.8, Sodium 2352.8, Carbohydrate 83, Fiber 27.3, Sugar 57.5, Protein 13.5
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