Canning and Preserving Roasted Red Peppers.
Preserved Roasted Red Peppers / Red Pepper Coulis. Additional Note: for Sweet Red Pepper Preserves: Remove seeds from 12 red peppers (plain or roasted) & chop medium fine. Add 1 tablespoon of salt, let sit for 3 hours. Drain, add 1 pint vinegar & 3 to 4 cups sugar. Cook until thick. Fill sterilized jelly glasses & seal.