Speaking of canning in oil, this is a recipe I've had hanging around for
quite a while, but never tried it. It's my opinion that 1/2 teaspoon
sour salt is equal to 2 tablespoons lemon juice (x12).

Anybody want to hazard a guess as to its safety in BWB? 35 minutes
seems like a LONG time to process a pint.

B/

-------- Original Message --------
Subject: Roast Red Peppers?
Date: Sat, 26 Oct 2002 15:29:09 -0400
From: Ginger >
Newsgroups: rec.food.preserving
References: gers.com>

I found this


Roasted Red Peppers
Roast Peppers 30 minutes at 375 degrees F. Cool thoroughly in closed paper
bag. Skin, core and seed. Cut flesh into suitable strips and place in
sealable one-pint glass canning jars.

Prepare brine: To 1 cup (250 ml) water, add 1 level tablespoon kosher salt
and 1/2 level teaspoon Citric acid monohydrate, food grade. Also known as
sour salt. pH will be 3 - 4 using pH paper.

Add enough brine to fill jars. Process in boiling water bath 35 min at sea
level to 450 feet above. Seal jar and allow to come to room temperature.

I store mine in the refrigerator: they tend to get used up pretty fast. Jars
recycled from marmalade or preserves work fine for this if they have the
safety snap-button feature on the lid.