|Roasted Red Peppers|
Roast Peppers 30 minutes at 375 degrees F. Cool thoroughly in closed paper bag. Skin, core and seed. Cut flesh into suitable strips and place in sealable one-pint glass canning jars.
Prepare brine: To 1 cup (250 ml) water, add 1 level tablespoon kosher salt and 1/2 level teaspoon Citric acid monohydrate, food grade. Also known as sour salt. pH will be 3 - 4 using pH paper.
Add enough brine to fill jars. Process in boiling water bath 35 min at sea level to 450 feet above. Seal jar and allow to come to room temperature.
I store mine in the refrigerator: they tend to get used up pretty fast. Jars recycled from marmalade or preserves work fine for this if they have the safety snap-button feature on the lid.
From: Newsgroups: rec.food.preserving
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