How to Jar Roasted Peppers

Roasting brings out the flavor of both hot and sweet peppers. The peppers add depth and texture to cooked dishes and cold recipes, such as salads. Some pepper varieties, such as green chiles, only develop their full flavor after roasting. Roasting the peppers in bulk and storing them for later use saves time in the kitchen by eliminating at least one step during food preparation. Glass canning jars and those made for freezer storage provide a suitable and durable storage container for the peppers.

Things You'll Need

• Bowls
• Ice
• Jar
• Towel

Instructions

1. Place the freshly roasted peppers in a bowl. Fill another larger bowl with ice. Sit the bowl of peppers inside the bowl of ice to completely cool the peppers.

2. Pack the peppers in a pint-size jar. Leave 1/2 inch of space between the top of the peppers and the rim of the jar.

3. Wipe the jar rim with a clean cloth. Tightly screw the lid onto the jar.

4. Place the jarred peppers in the refrigerator. Use refrigerated peppers within three days of roasting.

5. Store the jar in the freezer for longer storage. Store frozen peppers for four to six months. Thaw the peppers in the fridge for 24 hours before using.

Tips & Warnings

• Add olive oil, garlic and other seasoning to roasted sweet peppers before refrigerating. Add spices and oils to frozen peppers immediately before use.

• Use freezer-safe jars or containers. Standard canning jars might crack when frozen.

• Canning roasted peppers for long-term pantry storage requires a pressure canner, as a water bath canner doesn't reach high enough temperature to ensure food safety.

References

• University of Illinois Extension: Peppers
• Colorado State University Extension; Processing Chile Peppers; June 2009