Quoted message said:From: Fausto Zoppi <[email hidden]>
Subject: Suggestions for preserving roasted red peppers?
This was on the preserving newsgroup quite some time back.
Roasted Red Peppers
Red Peppers 1 cup (250 ml) water 1 level tablespoon kosher salt
1/2 level teaspoon Citric acid monohydrate, food grade. Also known as sour salt.
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: rec.food.preserving Posted By: Jerome Freed, [email hidden]
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