Roasted Peppers & Onions

Roasted Peppers & Onions

Ingredients

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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

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•  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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