Olive Oil Packed Roasted Peppers

My friends, Rae and Suzy, came down from St. Catharines's to visit recently and while they were here, we packed roasted peppers together.

You start by cutting both ends off, removing the core and seeds. Then, using a paring knife, slice the white ribbed pith from the inside. Slice, but not all the way through, the inside of the pepper so it lays flat but does not separate. Using tongs hold the peppers over a flame either on your stove or using an outdoor grill. Set them aside to cool.

Boil the jars, lids, and bands to sanitize and set out to cool. Fill 1/3 of the jar with certified high quality olive oil. Add 1 tsp fresh rosemary.


Scrape the blackened portions off the peppers and then slice into 1 1/4 inch wide strips. Layer in the jars, adding oil, rosemary, and 1 tbls of pickling salt. Wipe the jar edges off very well, lid and band tightly.

The packed peppers will keep in the back on the the bottom shelf of your fridge for six months. If you want them to keep longer on a pantry shelf, can them (water or pressure).