PREP: 1 hour 30 minutes ROAST: 20 minutes at 425°FSTAND: 15 minutes PROCESS: 35 minutes COOL: 10 minutes MAKES: 6 pints

Roasted Sweet Peppers with Basil

What You’ll Need

8 lb. red, orange, and/or yellow sweet peppers

6 Tbsp. lemon juice

12 small sprigs fresh basil

12 cloves garlic, minced

1 Tbsp. salt

How to Make It

1. Preheat oven to 425°F. Cut sweet peppers in half lengthwise; remove stems and seeds. Place pepper halves, cut sides down, on foil-lined baking sheets. Roast 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around the peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off skins and discard.

2. Pack peppers into six hot sterilized pint canning jars, leaving a 1-inch headspace. To each jar add 1 Tbsp. lemon juice, 2 sprigs basil, 2 cloves minced garlic, and ½ tsp. salt. Pour boiling water into jars, maintaining the 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a pressure canner, at 10 lb. pressure for weighted-gauge canner or 11 lb. pressure for dial-gauge canner, 35 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 lb. pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner 10 minutes. Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

4. To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, 10 minutes (add 1 minute for each 1,000 feet of elevation).

PER 3 TBSP. PEPPERS: 56 cal., 1 g fat (0 g sat. fat), 0 mg chol., 201 mg sodium, 11 g carb., 4 g fiber, 2 g pro.

After steaming in foil, the pepper skins should be loose and ready to peel. Use a paring knife to loosen skin then gently pull it off.