Spicy Roasted Pepper Dip, Canned
Now that you’ve made a ton of the Spicy Roasted Pepper Spread, there’s no way of course to eat all of it before it goes bad, and you don’t have to! If you have a couple of jars, you can preserve it and have it ready to go any time!
It’s not like we do not have the peppers or the eggplant during the winter available, but it is so much easier to make more at once and then just open the jar and eat it when you want to. It’s especially convenient when you want a quick snack between meals.
Spicy Roasted Pepper Spread – Canned
- jars & lids
- large pots
- 1 recipe of the Spicy Roasted Pepper Spread
How to can the Spicy Roasted Pepper Spread:
Place lids from the jars into a pot, cover it with water and simmer for about 20 minutes.
Sterilize the jars by placing them on a baking sheet and into a 350F oven for 20 minutes.
Bring a large pasta pot, or a regular pot with water to a boil. If the jars you are using are 5 inches tall, you want about 2.5 inches of water, because when you put the jars in, you do not want the water covering the jars. You might need 2 pots or more, depending on how many jars you have.
Using a canning funnel, fill the hot jars with the pepper mixture, leaving about 1/2 inch head space. Cover the jar with sterilized lids and twist closed, but not all the way. You want about 1/2 turn left. This will allow the extra steam to escape, but no water to enter into the jar.
If using a regular pot, drop a kitchen towel on the bottom of the pot, or a double layer of paper towel. Transfer the closed jars to the pot with water. The water should come just below the lid line. Cover the pot with a lid, and simmer on low for about 30-45 minutes. The pepper mixture inside the jars should be boiling. You will see bubbles come up slowly along the sides of the jars. If you did not twist the jars tight enough the rings might come off, pushing the pepper mixture out.
Remove the jars to a towel lined surface. Allow to completely cool.
Take the lid ring off and clean the jars and rings with soap and water. Wipe them dry. Put the lid ring back on and put away for storage.
Bon Appetite & Happy Pinning!
More Canning recipes:
- Crunchy Pickles – Amazing crunchy naturally fermented pickles.
- Canned Chanterelles – The best mushrooms.
- Tart Cherries – Delicious canned cherries recipe.
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Thank you for sharing this wonderful recipe! I hope you don’t mind if I ask where you got it? Is it a USDA tested recipe for canning? I really want to can this (ajvar) for my Albanian family, but I also want to make sure it is safe. Thank you so much!!!