Canning recipe
Pressure canning bell peppers and onions
A simple vegetable preserve made from bell peppers and onions. Great as a base for skillet meals, rice dishes, or stews.
35 min.
20 min.
16
8
Easy
Ingredients
2 kg red, yellow, or green bell peppers
800 g onions
2.5 l water
25 g salt optional
1 tsp sweet paprika optional
Do not add before canning:
large amounts of oil, cream, milk, flour, starch, rice, pasta, or ready-made sauces.
Preparation
2. Peel the onions and cut into strips.
3. Bring the water to a boil with the optional salt.
4. Pre-cook the bell peppers and onions in the hot water for 3 to 5 minutes.
5. Pack the hot vegetables into clean canning jars.
6. Cover with hot cooking liquid and leave enough headspace.
7. Wipe the jar rims clean and close the jars.
8. Process only in a pressure canner according to the device instructions and tested processing times for bell peppers and onions.
9. Heat thoroughly before eating or using in another dish.
Storage
Store in a cool, dark, and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When processed correctly in a pressure canner, it usually keeps for up to 12 months.
Safety note
Bell peppers and onions are low-acid foods and must not be canned in a water bath. Use only a pressure canner. Do not add thickeners, dairy products, or ready-made sauces before canning.