Marinated Canned Bell Peppers Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Course
Side Dish, Condiments
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Cuisine
American
Marinated Canned Bell Peppers Recipe
Description
In this recipe, red bell peppers are sliced and gently cooked in a simmering mixture of tomato juice, extra light olive oil, granulated sugar, iodine-free salt, and white vinegar. The cooking process softens the peppers until tender enough to be easily pierced, allowing the marinade to fully permeate the vegetable. The syrup combines vinegar’s acidity with the natural sweetness of sugar and tomato juice, balanced by oil to create a harmonious marinade.
The peppers are then packed hot into sterilized jars and topped with the cooking syrup, ensuring coverage and proper preservation. The careful sterilization of jars and lids by heating and boiling ensures a safe canning environment to prevent spoilage. This method yields bright red peppers that hold their shape while offering a soft, flavorful bite.
This canned bell pepper preparation requires at least one week of marinating before opening to let flavors develop fully. Once opened, peppers can be used as a topping, side dish, or ingredient in salads and sandwiches, providing a tangy accent. Maintaining clean utensils and storage in cool, dry conditions will extend shelf life after opening.
Ingredients
- 5-6 lbs bell pepper seeded and sliced, red
- 6 1/2 cups tomato juice 1 1/2 liters, homemade juice used
- 1/2 cup extra light olive oil
- 3/4 cup granulated sugar
- 3 Tbsp salt use iodine free salt, sea salt
- 1/2 cup white vinegar
Instructions
Cleaning/Sterilizing Your Jars:
- Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil your lids.
Making the Syrup:
- In a large pot or dutch oven, combine 6 1/2 cups tomato juice, 1/2 cup olive oil, 3/4 cup sugar, 3 Tbsp salt, and 1/2 cup vinegar. Bring syrup to a boil and simmer 10 min.
Making the Canned Bell Peppers:
- In the mean time, slice your bell peppers into 1/2" wide strips and add them to your pot. Cover and cook, stirring occasionally, until easy to poke through the skin side (20 -25 min). As your peppers soften, they will be covered with the liquid, just be patient and give it a stir every once in awhile.
- Transfer your piping hot bell peppers to your jars using a canning funnel (we bought this at Walmart and it makes the job so much cleaner and easier). We add mostly peppers and then fill in the spaces with syrup. Fill the jars to the top with 1/4-inch of space left at the top.
- Screw the lids on enough to keep the seal in place but don't overtighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate marinated peppers and enjoy within 3 months.
Notes
- Sterilize jars and lids thoroughly by heating jars in the oven and boiling lids before filling.
- Allow canned peppers to marinate unopened for at least one week to develop full flavor.
- Use iodine-free salts such as sea salt in the syrup to preserve flavor clarity.
- Fill jars tightly with peppers and cover with hot syrup, leaving about 1/4 inch at the top for sealing.
User Reviews
Overall Rating
5
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