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Homemade Canned Bell Peppers Recipe photo

Canned Bell Peppers Recipe

This Canned Bell Peppers Recipe is a vibrant way to preserve summer flavors! Enjoy sweet, flavorful peppers year-round in your favorite dishes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Condiment, Preservation
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 5-6 lbs red bell peppers seeded and sliced
  • 6 1/2 cups tomato juice (homemade is best)
  • 1/2 cup extra light olive oil
  • 3/4 cup granulated sugar
  • 3 Tbsp sea salt (use iodine-free salt)
  • 1/2 cup white vinegar

Equipment

  • Canning jars
  • Jar lids and rings
  • Large pot
  • Canning funnel
  • Kitchen tongs
  • Cutting board
  • Knife

Method
 

Instructions
  1. Step 1: Prepare the Jars - Start by sterilizing your canning jars and lids. Place them in a large pot of boiling water for about 10 minutes.
  2. Step 2: Make the Brine - In a large pot, combine the tomato juice, extra light olive oil, granulated sugar, sea salt, and white vinegar. Bring to a boil over medium heat.
  3. Step 3: Pack the Peppers - While the brine is heating, pack the sliced red bell peppers into the sterilized jars, leaving about 1/2 inch of headspace.
  4. Step 4: Pour the Brine - Once boiling, carefully pour the brine over the packed peppers, ensuring they are fully submerged.
  5. Step 5: Seal the Jars - Wipe the rims of the jars, place the lids on top, and screw on the rings until fingertip-tight.
  6. Step 6: Process the Jars - Place the jars in a large pot of boiling water, covering them by at least an inch, and process for 15-20 minutes.
  7. Step 7: Cool and Store - Carefully remove the jars, let them cool completely, and check that the lids are sealed properly before storing.

Notes

  • Choose fresh, firm bell peppers for the best results.
  • Experiment with different spices for added flavor.
  • Store in a cool, dark place for optimal shelf life.