This is the 10th month of the tigress can jam challenge. Since it’s October, I really thought we would be canning apples being that it’s Fall and all. But as the host mentioned, this is supposed to be a challenge so she chose peppers instead. Well it was definitely a challenge. I had a hard time coming up with something for this one because all I have left in my garden (besides herbs) are tomatoes and Jalapeños.
After searching through all my canning cookbooks, I went back to the trusty Ball Complete Book of Home Preserving to find a recipe. I finally decided on this tasty one.
It called for Red Bell Peppers and tomatoes.
I didn’t have enough Plum Tomatoes so I used a combination of Roma and Black Russian Tomatoes.
I used the red peppers and tomatoes, along with some garlic, onions and basil, to make…
Roasted Red Pepper Spread
The robust flavor of the roasted vegetables in this spread makes it perfect for toasted crusty breads. Use it instead of tomatoes to make bruschetta.
Makes: about five 8-ounce (250 mL) JarsRecipe from Ball Complete Book of Home Preserving
Ingredients
6 pounds red bell peppers1 pound Italian plum tomatoes
2 large cloves garlic (unpeeled)
1 small white onion
1/2 cup red wine vinegar
2 tablespoon finely chopped fresh basil
1 tablespoon granulated sugar
1 teaspoon salt
Directions
Under a broiler or on a grill at 425 degrees F (220 degrees C), roast red peppers, tomatoes, garlic and onion. I needed some roasted garlic for something else so I roasted extra.
Broil the vegetables, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots, about 15 minutes.
Remove from heat. Let garlic and onion cool. Place peppers and tomatoes in paper bags. Secure openings and let cool enough to handle, about 15 minutes.
Peel papery skins off garlic and onion. Finely chop garlic and set aside. Finely chop onion, measure 1/4 cup and set aside. Peel and seed peppers and tomatoes. Working in batches, place peppers and tomatoes in a blender or food processor fitted with a metal blade.
Puree until smooth
Prepare canner, jars and lids. Refer to the instructions at the National Center for Home Preservation.
In a large stainless steel saucepan, combine tomato and pepper puree, garlic, onion, vinegar, basil, sugar and salt.
Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat and boil gently until mixture thickens and mounds on a spoon, about 20 minutes.
Ladle hot spread into hot jars, leaving 1/2 inch (1 cm) headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot spread.
Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.
Remove canner lid. Wait 5 minutes, then remove jars, cool and serve.
I had some of the spread left after I filled the jars I had prepared so I put it in a smaller jar.
I used some of the extra red pepper spread on this Healthy Bread in Five Minutes Garlic Studded Baguette. Yum!
We're making jams or pickling every month in 2010. For more info, click on the button. Check out the October Can Jam Roundup to see what the other can jammers canned.
Happy Canning and Baking!
Cathy
Here are some of the references I use in my canning adventures.
