Roasted Red Pepper Spread

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Preserving Method: Water Bath Canning

  1. ROAST red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425°F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
  2. PLACE pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
  3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  4. COMBINE pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
  5. LADLE hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Roasted Red Pepper Spread | Red Pepper Spread Recipe - Ball® Recipes is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Love this and Quick Question I made this pepper spread yesterday and love it. Had some right after finishing. And I agree that it looks terrific int eh jars. Quick Question since I'm new to canning. The recipe says to expect 5 jars and I actually got 7. Is this reasonable or should I worry that something went wrong? I weighed both the peppers and the tomatoes before hand, and I cooked things down for 20 minutes. Thanks!
Date published: 2015-09-10
Rated 5 out of 5 by from Great multi-purpose recipe First, it's beautiful canned! We use it as a pizza sauce, veg dip, on paninis, in pasta. Awesome!
Date published: 2015-08-06
Rated 5 out of 5 by from Fantastic! This recipe is an absolute winner. I did add a little corn starch to thicken it.
Date published: 2015-07-15
Rated 5 out of 5 by from Fabulous with Crusty French Bread Look forward to making this every year. I use Cajun Bells in lieu of ordinary Red Bells to spice things up a bit!
Date published: 2015-07-11
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