I'm from a Sicilian family and have made them for many years. If you want them softer microwave for a few minutes before broiling. Once peeled they would go in a jar with garlic and olive oil. We stored them in the refrigerator. We never cut the little blackened bits off. Adds to the flavor.

Hi Pam, those blackened pieces are what gives the peppers all their flavour. Sometimes if you use a little more oil on the skin it will generate more heat to blister and it will come off easier. Use a glass bowl and 2 layers of cling film to steam them immediately after taking from the oven. Leave to cool completely in tne bowl. All the best from the uk. 🇬🇧

My neighbor gifted me over a bushel of red peppers. I did 2 trays of stuffed peppers for the freezer. Blistered and canned 20 pints and sliced and froze the rest for fajitas. I don't want to look at peppers for a very long time LOL. Great video!!

I have a couple suggestions... Back In the day my Italian grandparents would put the whole entire pepper right on their stove top gas burner and roast it that way.. I still use that method as well as in the oven. Suggestion.. I leave my peppers whole while roasting in the oven. And I leave some of the blistering and char on my peppers when peeling for taste and appearance. Also you need to roast peppers at a higher temp... 500 degrees. Or you can just roast them right under the broiler from the very start..I love the broiler method! Roasting under the broiler for about 15 - 20 minutes turning the peppers as 2 to 3 times.. They come out beautiful. Once peppers are chared and blistered (tender too) and out of the oven, I immediately put peppers into a zip lock baggy.. or leave on the hot tray and tightly wrap in Saran wrap or foil a minium of 10 minutes up to 30 minutes.. 15 to 20 minutes does the trick. If doing the zip lock bag method...once the time is up, shake the bag really good, this helps loosen the skin and even gets some of the skin off! 👍 For any stubborn skin, try peeling under water. Once the skin is removed is when I slice and deseed my peppers... Not before. Easier this way. Once sliced and seeded, I season my peppers, put them in a jar with olive oil and minced garlic.. Sometimes with basil and a dash of a nice vinager /balsamic vinegar... Just a dash. I'm not much of a canner but they can be canned this way too.

Yesterday I finished making smoked paprika. I smoked 11 sweet red peppers in my smoker. I then put them in the dehydrator or about 5-6 hours. Ground in my coffee grinder and sifted. Ended up with 3/4 cup of deliciously smoky paprika. Those little blacked pieces add so much flavor!

Don’t cut the charred ends off they give great flavor. We do ours on the grill. Works great! They are wonderful on an Italian sausage sandwich.

Just a fun thing- i believe the 3 bump bottoms are male and have less seeds. The 4 bump ones the female with more seeds. ❤

Your timing of this videos couldn't have been better. I'm looking forward to doing this. We planted 88 pepper plants this year and plan to do a lot of pepper canning. Along with some salsa. Since we grew 75 onions and 30 tomato plants. I love your jewelry against that black shirt. It's kind of a Southwest Vibe.

When I was a little girl, I remember watching The Galloping Gourmet (Graham Kerr) with my Mama and aunties. I remember watching him stabbing the pepper with a fork and holding it over the gas flame. When it was charred, he placed them in a small paper bag and closed it to let the steam loosen the skins. The skins slipped right off. I keep meaning to give it a try!

I would have left the char! Its absolutely fabulous and adds so much flavor. I have made these and they are SOOOO Good on hot dogs and hamburgers too

The chuckwagon cook who showed me how to roast and peel roasted peppers. He roasted them over a gas/propane stove flame, then peeled them under running water. He added 1 step of then roasting them over flame again, but said they could be done in a cast iron pan. He was prepping them for Enchiladas...

Pam: Amen on the dressing chickens. One of the first things I told my husband when we married was "I was never dressing chickens again". When growing up we butchered 300 fryers every spring. I stood in up to my elbows chicken entrails for a couple of weeks every summer until I left home as that was my assigned part of the task of processing those chickens for the freezer.

I roast my hatch chiles on a hot hot hot grill whole, stem and all. I turn each pepper 2-3 times to blacken the entire pepper. Then the roasted pepper goes straight into an ice water bath. That's when the skin releases so easy. After I have skinned them (I don't pick off the little black spots that remain as that's flavor), I then split them from top to bottom removing the stem and rake out the seeds. Then into the jar. Using super hot heated grill and the ice water bath keeps the pepper crunchy when it goes into the jar. That's how we love them. I also dice a few for 4 ounce diced hatch peppers to add to rotel when I make that from our garden San Marzanos.

I freeze dry roasted peppers for the most amazing powder. I remove the seeds then roast whole turning during the roasting. I throw them in a bowl, cover and let them rest in their steam for easy peeling.

My mom is northern Italian and my Mother-in-law is a southern Italian. For the entire 26 years of my marriage, I had roasted peppers in the fridge. Almost every meal I served some peppers. You did an excellent job cleaning and roasting the peppers. I sometimes added some olive l and a splash of wine vinegar. That is where it stopped for me. I would never even consider cooking them in water. That would be like me putting margarine on a baked potato, lol. I respect anyone who does, I always believed we all have our own taste. What we did was roast them until they were very soft and we never cut off the dark, that just gave them more intense flavor. Excellent video as usual...

Another heads up.. Do not use oil if going directly underneath the broiler.. Can start a grease fire.. It will spit and splatter grease. Don't need the oil anyway. If you do use, watch closely. It's happened to me.

Is there a reason for cutting off the scorched edges? Those edges add flavor!!

To all those wondering if you have to remove skin.. No you don't... How much you leave on or take off is up to you and your family. I do suggest taking some skin off. Definitely leave some of the char and blistering for flavor and appearance. Color absolutely equals flavor! And roast whole. Under the broiler is great.. or in a 500 degree oven!!

Lol, when you see how much they are in the store be prepared. Here in Michigan they are anywhere from 6.99-8.00 8oz jar.

These peppers are so good on a sandwichesand! I worked in a restaurant and in summer, we would have a roasted vegie sandwich with cheese melted on so so good with peppers. The peppers were almost like a condiment. Thanks, now I want to try!

I just put mine whole under the broiler to blister then put them in a pot and cover so they sweat. Skins come right off and juices collect to toss with them

I always always say when cooking.. Color is flavor and it truly is. ❤️

I roast jalapeño peppers whole and then dehydrate them whole. I do not peel them. I drop them in soups , stews, etc.

Roasted Red Peppers are delicious in homemade hummus! At my H‑E‑B they were $1.68 each yesterday but they were huge ones. I don’t have an outdoor garden so I need to find a local farmer’s market to see if I can find a better deal to can some up. Thank you for this video!

I can anaheim chilis in half pints. I also char them on my gas stoptop. I don't worry about cutting off "burnt" pieces. It's all great flavor.

Unbelievably timely! Just yesterday I roasted 3 sheet pans of various kinds of peppers for a salsa recipe. The entire process was laborious, but peeling the peppers was the worst! Your instructions and excellent demonstration may encourage me to try again, but using similar sized peppers-only. Tfs!

Pam, I wonder if one really has to remove the charred pieces. When I buy the jars in the store they are charred🤷🏻‍♀️

In my Mexican kitchen, those “burnt” parts are flavor!

Hi Pam From a chefs perspective.. We tend to use a butane torch or gas gun..Make the skin go as black as you dare then let them sweat in a bag and wash off the charred black.. The gas gun is a lot quicker as well.. Use a metal oven tray with something under it to protect your counter.. Just what the doctor ordered ..Just great to see this!! Kindness both of your ways..Lochness Scottish Hihghlands..

We love red pepper and portabella sandwiches. I plan to do this in the fall thanks! Good luck on the weight loss.

my in laws always roasted them whole on the gas stove using tongs to turn them, then plunge them into cold water to slip the skins off (just like tomatoes). if you want to replicate that with slices you could use a creme brulee torch... also dont throw away all the browned bits!!!! those are the best parts!

I love roasted red pepper pasta, so thanks for showing this! Now I gotta go out and get some pepper seedlings :). I'm gonna have to try to grow them from seed next year.

My Nonna always roasted them whole and put them in a paper bag to cool a bit and the skins would peel right off

My Father-in-Law taught me to use a heavy pot with damp tea towel in the bottom (Hot water on the towel) After the peppers have been scorched put them in the pot with the hot towel over them, cover with the lid. Let them steam for a little while before trying to peel them. He also suggested using bacon grease. I have an enamel Dutch oven that is perfect for that.

We roast ours on the bbq until they blister and blacken. Then they go into a paper bag to steam for a bit. We've only done a couple peppers at a time to make one jar. I've been wondering if there was a tested recipe for canning them. I am going to get some of these on our shelf. And also give a few jars to my sis who loves them. Thanks for sharing your roasted red pepper adventure.

They are so pretty. I have some that I pickled and pressure canned last year. I just love them on hamburgers which give them great flavor. I also freeze dry them for snacks and they are so yummy. Like candy. When freeze drying them, one does not have to peel or anything. Another tip I learned for peeling is after you put them in oven at high' temp of broil you can freeze them and then take them out as needed and the peels come off very easy. Peppers have a high Vit. C content.

It's easy skin them. After roasting place in glass bowl cover with cling wrap. Cover with cloth and let set 30 min

Oh I wish I had seen this last week when I had 5kg to process. I ended up half dehydrated and half sautéed and frozen.

Red peppers get so sweet when roasted.

Thank you! We like putting roasted red peppers on our pizza!

They look great & thank you for the video. Too much work for me though. I don't have that kind of patience.

They are beautiful.. I am canning plain beets today for my mom.. she likes them canned plain and then will pickle after she opens them.. Great video ⚘️ thanks

I use gas fire or plumber's torch to burn off the pepper skin. I rinse them under water and then I cut them

Thank you so much for this video, as I had been wondering if I could do this!

I'm very interested in what you think of them once you use them. I was so excited when I canned mine....then I wasn't. They were awful, no body, papery, and bitter. I'm hoping you have better luck.

You do not need to trim off the scorched parts of the peppers. You only need to ensure that the skins, seeds, and ribs have been removed. The darker parts of the flesh are the “Roasted” part of the roasted red peppers. The carmalization of natural sugars adds to the over all flavor. FYI

Exactly what I wanted to learn next. Perfect, thank you.

I can my green chilies. I poked holes in my peppers, roasted in oven on upper rack. After they blister i put in ice water and peel. Haven’t sprayed with oil before. Fyi cannot do this if peppers have been frozen beforehand. I have been thinking about roasting red peppers and now I must give it a try!

You always look so nice. When I can or bottle I definitely don’t look so great.

This is great! I roast my peppers whole then put them in a paper bag while they cool down so that i can handle them. The skin comes off easily. Then i core and slice them.

So, if you take the roasted peppers from the oven and put them in a Tupperware type container, they steam really well. We do Anaheims all the time and this year we have a ton of bell peppers in the garden - hard to let them get read lol - and this is how we do it - makes it easier to get the skins off.

I roast them on a pan covered in foil. 400 degrees. When they char turn them until all charred. When they come out of the oven I seal the foil to steam until you can handle them. Charred part makes them so tasty.

Yum! They can be a pain but so good! Great job!

I wonder if the peppers could be in various stages of ripening. They would look awesome with the greens, oranges, yellows, and reds!

Awesome on a pizza, as part of a tomato relish for meatloaf, pasta, salsa etc.

Hi Pam and Jim, great video! I didn't expect to see your "hole in the wall" again quite so soon! Good luck with your refrigerator!🙂

I roasted my Anaheim peppers on my wood fire grill, then put them on paper plate with another paper plate on top, then slipped the stack into a plastic bag, and l set it out to steam inside. Yes, the trick is to make sure they blister.😊

Beautiful bell peppers!

Those look beautiful! I've seen some rub the peppers with a clean dishcloth after they have steamed to remove most of the skin and leave some of the char. That may be easier and give you incentive to make more. Looking forward to seeing what you use them for.

Great timing - we have so many Italian Jimmy Nardello sweet red peppers in our garden, and I was just wondering about roasting & canning them. I have dehydrated some already. I do have experience in roasting peppers, we love them on pizza. Wasn't sure if they should be packed in oil or water.

I grill mine whole out on the bbq grill then cool then peel then take the seeds out.. goes super quick

Thank you for doing this! I have been wanting to grow and can pimentos as they are SOO expensive. Now I know how. I believe they are just a variety of sweet red pepper.

Ty

We love these on sandwiches, pizza, omelettes/scrambled eggs, dips/spreads, and bagels. Definitely a lot of work, but so yummy!

Good video. Thanks. I will definitely try this. Your videos always teach me things. Two things though. One, I put my peppers from the oven to a brown bag to steam (in the sink because the bottom will give out). I thought plastic bags leach chemicals when they are hot. You could also use a dish with a lid. And two, there's flavor in the brown. I don't cut that off.

I char mine till they’re black, skins come off easy and super flavorful

I roast bell peppers often... as with some other commenters I purposely leave some charred bits on for flavor and appearance. It doesn't take long at all to peel them. I either roast on my bbq grill or in the oven under the broiler then put in a baggie or something as they cool.... easier peeling. I enjoy your videos. Thanks!

Really look pretty. I know they will be good.

Thank you for doing this one. We buy Mezzetta Roasted Red Bell Peppers, which I believe are in oil but I could be wrong. We couldn’t find them during the pandemic they run about $3.50 a jar.

they look beautiful and tasty 🙂🌼🌻

I personally love frozen food and freezing things. I never thought tomatoes would work out but the Roma tomatoes I harvested last year lasted me well enough and didn't turn too acidic frozen as I'd expected (I froze them whole, including the skin, before I had tried freezing chopped or sauce but it would get a bit too acidic). The downside of freezing is the dependency we get on reliable power. If you have a house/apartment where it's safe to run a generator without problems (or solar with batteries) it must be better. I wonder how well they dehydrate (peppers, tomatoes dehydrate nicely even if they take forever to be done). Your peppers look gorgeous! And you didn't soak them in oil or vinegar like many of the ones we buy already preserved.

Steaming helps I use my airfryer n they steam after timer n I just leave them then use back of knife to peel off

I would weigh doing this on the cost or abundance of the peppers. Dollar tree has a very good option that I use in many different ways. I agree with other comments regarding cutting off the charred pieces. You want those for flavor.

I use the store bought version to make pimento cheese and it has a lot more taste than pimento. We live 30 minutes from Augusta Ga and I got the idea from a man who made and sold sandwiches at the Masters golf tournament every year. Now I want to can some! Thanks for this good info.

I did Ajvarski red peppers - 400 deg and kept an eye on them a bit. Skin came off in 1-2 sheets per pepper half. I sprayed with cooking oil first. Perfection and super easy. Going to put in jars in oil maybe with a bit of roasted garlic clove. Maybe

If you have a gas stove put the whole pepper on to the flame and char the outside once charred put them in a paper bag to sweat the skins will come off more easily

here in north centsl ks. the priced just went up on bell peppers AGAIN in past year!

Very nice ❤❤❤❤

Thank you for doing my homework. I heard that presure cooker dont safely can food.

Pretty on a shelf a❤

I would just slightly trim off the rounded edge and have them as a snack if you think they are a problem. I would only trim off some of the blackened skin. It enhances the flavor and the appearance. Put your roasted peppers in a PAPER bag. Don’t eat things that involved heated plastic. 😮 When you take them out from the paper bag put them in a clean dish towel and just rub some of the blackened part off. Salt? I would. Your jewelry is fantastic. I have a lot of big necklaces, too. I love them.

Putting the peppers in an airtight container after roasting, makes them steam in their own heat. Makes the skins slip right off.

Hi great information again. I've been thinking as to what to do with bell peppers once I start growing my garden but this is interesting to see how to can them. However like I said I'm from Trinidad what we did back home is that weed rub little oil on them like olive oil I'm a put it right into the Fireside is what you call here like a campfire, once his roasted with the skin and all it tastes really great especially in recipes the flavor just seems to burst. I wonder if there's another way to preserve them besides in water? Does anyone know? Thank you again blessings❤

I would think you could blister on the stove like others do. I've seen Rachel (Hispanic) at Rachel cooks with love use a gas stove and an electric stove with a rack on the burner.

Try making Roasted Red Pepper and Swiss Cheese sandwiches. Delicious! I use Mayo but any dressing would work as well.

Thank you. But you want those scorched, burnt edges for the taste. Check out Cowboy Kent Rawlings for roasting peppers. We make our own roasted Pimento peppers for Pimento Cheese. God Bless and stay safe.

Great recipe. I’ve had better luck peeling when I’ve left the pepper whole the steam inside when whole really help for them to slip right off

Our peppers are loaded, this might be a necessary alternative this year.

I wonder if you pack the jars tight like you do green beans to allow for the shrinkage that happens when you canned them if you’d have less space in the bottom otherwise I look gorgeous and I wonder if you can do it with green bell peppers, an orange, bell peppers, or make a mixture that might be beautiful

I'm an older guy, been cooking all my life. But there are so many things to try! My first attempt was not as successful as yours---- they were mushy. I wish I had seen this video earlier--- removing seeds after roasting was tedious!

I made these today and yes the peeling is “that” bad. Lol

About the four chambers, I go for the three chambers because they are the boys and have many less seeds. If the cutting is more important to you go for the four. I just hate all the messy seeds😊

I blister my peppers on my gas barbecue grill. Goes quick and you need to watch and turn.

After 50 years in the industry, we always kept the chared sections. that is were to roasted flavor comes from. I fully agree with fairytail_after_dark.

What source did you use to know to process for 35 mins? I know you process longer due to your altitude and I watch you all the time. Just wondering if you used the Ball Blue book for this?

Would you please show us a video on how to can broth

I usually blister my peppers on the bbq grill and then put them in a plastic bag to sweat. I have never canned them before. I can’t wait to try this recipe! BTW- where did your refrigerator go? Do they have to replace it? 😮

Hi Pam, Is it possible to can them with the skins on?

I would like to use the peppers for my pimento cheese, would chopping the peppers before processing work also? 2nd ? I didn’t see you add salt, did I miss this step?

Do you happen to have a book on pressure canning with recipes? Or any recommendations or authors to look for?