By canning local and seasonal produce, you reduce transport emissions, provide the most nutrient dense fruits and vegetables all year round, and utilize a more sustainable method by using glass jars with metal rings that can be reused over and over again.
Enjoy this delicious canned red bell pepper in fresh and flavorful tomato purée with rice, pasta or simply plain as a side dish. These ingredients are packed with vitamin C, Lycopene, and potassium!
Ingredients: * The measurements are up to your discretion and depend on how many pints you wish to make.
Red bell peppers
Tomato purée
Garlic cloves
Canola oil
Seasonings and herbs- salt, basil, parsley, oregano to taste
Ball one pint canning jars
How to:
Wash and cut the peppers in half. Remove seeds and quarter peppers (this will ensure minimal food waste.) Place quartered peppers in pan with canola oil and lightly fry on both sides until the peppers are fork tender. Remove the peppers from the heat and place into a tin or dish until all peppers are fried.
Prepare and wash the jars and rings, then set aside. Add a clove of garlic to each jar. Place peppers in the jar. One pint should hold about six pieces. Pour the tomato purée in a large saucepan and bring to a boil. Add the seasonings and herbs to taste. Remember to go light on the oregano because it can overpower the other flavors. Once the sauce is ready, ladle over the jars of peppers, but remember to leave a 1/2 inch headspace and close with the lid and ring.
Finish by processing the jars using the Ball canning guidelines and enjoy!
