Roasted Red Peppers with Lemon Juice

Directions

1. Roast the peppers directly on a gas burner or under the broiler until blistered all over, turning them frequently with tongs.
2. Peel and seed the peppers, then rip them into large sections.
3. Prepare for water-bath canning: wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
4. In a wide, 6 to 8 quart perserving pan, combine the lemon juice, vinegar, oil, garlic and salt. Bring just to a boil.
5. Ladle the boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
6. Pack the roasted peppers into the jars and ladle in the hot liquid, leaving 1/4 inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar (remember, air can cause growth of undesirable microorganisms-bacteria, molds, and yeasts!). Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it is finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 15 minutes to process. Remove the jars to a folded towel, and do not disturb for 12 hours.
7. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed and the jar should be refrigerated immediately.