Pimento Style Canned Red Bell Peppers

• red bell peppers↗3 lbs
• salt↗1 teaspoon
• lemon juice or 2 teaspoons vinegar↗2 teaspoons
• water↗

Step-by-step instructions

1. 1

   Stem, seed and roast peppers in a 400* oven.

2. 2

   Cook until blistered and skin is separate from flesh of pepper.

3. 3

   Plunge into cold water, peel.

4. 4

   Cut into large chunks or slices.

5. 5

   Pack into hot jars leaving 1 inch head space.

6. 6

   Add salt and lemon juice to quart jars.

7. 7

   Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.

8. 8

   Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.

9. 9

   This recipe IS NOT suitable for water bath method of canning.