This recipe preserves blanched bell peppers in jars so you can make stuffed peppers in winter when fresh peppers are unavailable. Using only water and salt keeps the method simple and preserves the peppers’ natural flavor.
Blanch the peppers in boiling salted water for 3 minutes, then transfer them immediately to ice water.
Once cool, nest the peppers inside one another and pack them tightly into clean jars.
Close the lids and boil the jars in a large pot for 45 minutes, keeping them fully submerged.
Remove the jars from the pot and let them cool at room temperature. Store them in a cool, dark place.
When sterilizing jars in boiling water, keep them completely submerged to reduce the risk of spoilage.
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