Canned Roasted Peppers | Homemade Pepper Preserves for Winter

Roast the peppers on the stovetop or in the oven until charred all over. Place them in a covered container to steam for ten minutes, then remove the skins and seeds.

Cut the peeled peppers into strips and toss with the crushed garlic, vinegar, and salt.

Pack the mixture firmly into sterilized jars, drizzle a thin layer of olive oil over the top, and loosely close the lids.

Important: Place the jars in a pot of water and, once it boils, process for about twenty-five minutes. Tighten the lids, turn the jars upside down to cool, and store in a cool, dark place.