Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Bemis Andrea

Author:Bemis, Andrea [Bemis, Andrea]
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-03-13T16:00:00+00:00

Roasted Red & Yellow Peppers

MAKES ABOUT 3 PINTS

4 pounds mixed red and yellow bell peppers

1 cup bottled lemon juice (see note from Canned Tomatoes recipe)

2 cups white wine vinegar (6% acidity)

1 cup extra-virgin olive oil

1 clove of garlic, sliced

2 teaspoons kosher salt

EQUIPMENT

3 (1-pint) canning jars with new (never before used) lids

First, sterilize the jars by preparing a boiling water bath in a large pot. Place the jars in the water (they should be fully submerged) for 15 minutes, then remove them with tongs, carefully pouring the water from each one back into the pot, and place them upright on a towel-lined counter to cool. Place the lids in a small saucepan, cover them with water, and bring them to a simmer. Keep them at a low simmer until you are ready to use them.

Roast the peppers directly on a gas burner, under a broiler, or on an outdoor grill until they are blistered all over, turning them frequently with tongs. Place them in a bowl, cover them with a towel, and let them steam for 15 minutes. Peel and seed the peppers, then rip them into large sections.

In a wide, 6- to 8-quart preserving pan, combine the lemon juice, vinegar, oil, garlic, and salt. Bring the mixture just to a boil.

Pack the roasted peppers into the jars and ladle in the hot liquid, leaving ½ inch headspace at the top. Gently tap the jars on the towel-lined counter to release any air bubbles before using a wooden chopstick to dislodge any remaining bubbles.

Wipe the jar rims with a clean towel, apply the lids and rings, and process the jars in a boiling water bath for 15 minutes, making sure the water covers the jars by 1 inch. Transfer the jars to a towel-lined countertop and let cool for 12 hours. The lids should begin to ping—the sound of the seals forming—soon after the jars have been removed from the pot. The center of the lids will become concave once they’re sealed. If any of the jars don’t seal, place them in the fridge and use within 2 weeks. Otherwise, store the sealed jars in a cool, dark place for up to 1 year.

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