How to Can Italian Peppers in Oil

Can your own peppers in oil at home.

Preparing your own Italian peppers at home comes in handy when it's time to cook a homemade Italian dish. However, it's important that the peppers are preserved so they'll last a long time. Canning peppers in oil is a great way to preserve their flavor and to give them the unique Italian twist needed for your next pasta, pizza or sub sandwich.

Things You'll Need

• 3 glass jars
• 1 lb. peppers
• Knife
• 5 to 7 cloves garlic
• 3 tbsp. dried oregano
• 1 1/2 cups vinegar
• 1/3 cups water
• 1/3 tbsp. pickling salt
• ¼ cup olive oil
• Saucepan
• Funnel
• Towels
• Canner

Instructions

1. Rinse 1 lb. of peppers in water. Rub them with a towel to remove dirt and pat dry with another towel.

2. Use a knife to cut two lines into every pepper, one on each side. Remove the stems. This will help the seasoning absorb into the peppers.

3. Combine up to two garlic cloves and 1 tbsp. of dried oregano per jar. Place the peppers into the jars. They should be packed quite full.

4. Pour 1/3 cup of water, 1 1/2 cups of vinegar, 1/4 cup of olive oil and 1/3 tbsp. of pickling salt into a saucepan then heat it over the stove. Let the ingredients come to a rolling boil.

5. Cut the heat down until the mixture is at a simmer. Leave it at a simmer for five minutes or so.

6. Pour the liquid into the jars over the peppers. Be careful when pouring, as the mixture is very hot. Split the mixture evenly between all three jars. Screw the lids on the jars.

7. Place all three jars in a canner. Cover them with water and place the canner on the stove for 15 minutes.

8. Remove the three jars from the canner and allow them to cool on the counter. Once completely cooled, store the canned peppers in a dark cupboard or pantry.

References

• Colorado State University Extension: Making Pickled Peppers at Home