Pimento Style Canned Red Bell Peppers - cooking recipe

Ingredients

3 lbs red bell peppers
1 teaspoon salt
2 teaspoons lemon juice or 2 teaspoons vinegar
water

Preparation

Stem, seed and roast peppers in a 400* oven.
Cook until blistered and skin is separate from flesh of pepper.
Plunge into cold water, peel.
Cut into large chunks or slices.
Pack into hot jars leaving 1 inch head space.
Add salt and lemon juice to quart jars.
Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.
Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.
This recipe IS NOT suitable for water bath method of canning.