Instructions

1. Select 2 lbs. of good quality peppers. Your peppers should be crisp, fresh and free of any bruising or blemishes. Old peppers will not roast well and you will end up with foul-tasting peppers. Clean the peppers by removing the tops and seeds, slitting them open along one side to make sure you get all of the seeds out

2. Lay your peppers cut-side down on your baking sheet, rubbing the 2 tbsp. oil over the peppers and coating with the seasonings of your choice. You can put any seasonings you like on your pepper, but salt, black pepper and garlic powder complement most types of peppers very well.

3. Place the peppers under the broiler of your oven for 15 minutes, or until the skin becomes black and charred. Remove the peppers from the oven and place them inside a zip-top plastic bag, and zip it closed. Leave the peppers in the bag for 30 minutes to allow the skins to steam loose. Pull the peppers out of the bag and pull the skin off, setting the freshly cleaned peppers aside while you clean your jars.

4. Set your canning jars and lids in your stock pot and fill it with enough water to cover the jars. Set the pan on the stove and bring the water to a rolling boil, leaving the jars and lids in the boiling water for 10 minutes before turning the stove off. This sterilizes the jars and lids and prevents bacteria from invading your peppers.

5. Add 4 cups of vinegar, ½ cup olive oil, ¾ cup water and 1 tbsp. of salt to a medium sauce pan and allow it boil for five minutes on the stove. This is the liquid that will fill your canning jars, so you can add additional spices and seasonings to suit your individual tastes.

6. Remove one jar and lid from the water with the tongs and fill it with your roasted peppers, lining the peppers up vertically in the jar until it is packed full. Ladle the oil mixture over the peppers until the peppers are covered, placing the lid on the jar and screwing it on tightly. Repeat with the remaining jars until you have used up all of your peppers.

7. Gently place each filled jar into the basket of your canner, filling the canner with enough hot water to cover the jars. Cover the canner with the lid and turn the stove on, allowing the jars to boil in the canner for 20 minutes. The heat from the water will build up inside the canner and the pressure will seal the jars to prevent bacterial growth.

8. Turn the stove off and carefully remove the lid from the canner. Use heat-resistant oven mitts or gloves to pull each jar from the water, setting it in a cool, draft-free area. Leave the jars to cool overnight before checking for a proper seal. Press down on the center of the lid and release, watching for movement. If the lid moves or makes a popping noise, the jar did not seal properly and should be reheated. If there is no sound or movement, your roasted peppers are properly sealed and safe to eat.