Canned Roasted Red Peppers
 
  roast peppers
  brine
1 cup  (250 ml) water
1   level tablespoon kosher salt
1/2   level teaspoon citric acid monohydrate, food grade
  also known as sour salt. ph will be 3 - 4 using ph paper.
 
roast peppers 30 minutes at 375 degrees f. cool thoroughly in closed 
paper bag. skin, core and seed. cut flesh into suitable strips and 
place in sealable one-pint glass canning jars. 
prepare brine: to 1 cup (250 ml) water, add 1 level tablespoon kosher 
salt and 1/2 level teaspoon citric acid monohydrate, food grade. also 
known as sour salt. ph will be 3 - 4 using ph paper. 
add enough brine to fill jars. process in boiling water bath 35 min at 
sea level to 450 feet above. seal jar and allow to come to room 
temperature. 
i store mine in the refrigerator: they tend to get used up pretty 
fast. jars recycled from marmalade or preserves work fine for this if 
they have the safety snap-button feature on the lid. 
 
from: newsgroups: rec.food.preserving 
posted by: jerome freed, jjfr...@netreach.net 
source: http://www.pepperfool.com/recipes/canned/roasted.html 
 
-- 
(ID: 10697) Mirror: rec.food.recipes: Sat, Sep 27, 2003


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