Wednesday, March 16, 2011

Roasted Peppers & Onions


Roasted Peppers & Onions

Ingredients

7  Pounds mixed color bell peppers halved and seeded
7  Pounds mixed color onions peeled and quartered
2  Tablespoons basil
2  Tablespoons rosemary
2  Tablespoons lemon zest
1/8  Cup fresh lemon juice
4  Bay leaves
4  Tablespoons minced garlic
1/4  Cup balsamic vinegar
4 Tablespoons sugar
2 Tablespoons salt
1 Tablespoon black pepper

  •  Preheat oven to 425
  •  Place bell peppers cut side down in baking pan with at least 1 inch walls to pan (I took me a couple batches of peppers to process all of them)
  •  Bake in preheated oven for 25 minutes
  •  Flip sides and return to oven for another 25 minutes
  •  Depending on color and desired charring it can go for one more 25 min flip and cycle (Your choice)
  • Places roasted halves in clean pot to stand in own juices
  •  Place onion quarters in baking pan with at least 1 inch walls to pan
  • Bake in preheated oven for 25 minutes
  •  Flip sides and return to oven for another 25 minutes
  •  Depending on color and desired charring it can go for one more 25 min flip and cycle (Your choice)
  • Combine roasted peppers to onions and make sure to scrape all drippings together with veggies.
  • Add all other ingredients mixing carefully
  •  Immediately fill hot pint jars with mixture leaving 1/2" head space.
  •  Remove trapped air bubbles.
  •  Wipe jar then adjust two piece caps.
  •  Process jars in pressure canner at 10 pounds pressure for 1 hour and 50 minutes.


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1 comment:

  1. This looks great. Wish I thought of this last year I had 100 plus lbs of peppers. Can you pack with some olive oil as well?

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