Roasted Red Pepper Spread: A Canning Classic to Savor All Year

There’s a particular kind of magic that happens when you transform simple, vibrant produce into a shelf-stable treasure. For me, that magic is embodied in a jar of perfectly preserved roasted red pepper spread. I remember my grandmother, a woman whose kitchen was always humming with activity and fragrant with simmering goodness, pulling out jars of this ruby-red jewel from her cool, dark pantry. She’d serve it with crusty bread, a dollop of creamy cheese, or as a surprise flavor boost in her famous meatballs. Each spoonful was a taste of summer sunshine, a memory of warmth and abundance, and a testament to her skill in preserving the season’s bounty. It’s a recipe that connects me to my roots, a tradition I’m thrilled to share with you.

Recipe Overview

• Prep Time: 1 hour 10 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 40 minutes
• Servings: N/A (Yields jars)
• Yield: 2 1/2 pints
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This vibrant spread owes its depth of flavor to a thoughtful combination of fresh ingredients. The sweetness of the peppers, the tang of the tomatoes, and the subtle bite of onion and garlic create a perfectly balanced symphony.

• 6 lbs sweet red peppers (approximately 8 large peppers)
• 1 lb Roma tomatoes
• 2 cloves garlic
• 1 white onion
• 2 tablespoons minced basil (fresh is best for vibrant flavor)
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 cup red wine vinegar

Equipment Needed

To bring this delicious spread to life and ensure its safe preservation, you’ll want to have the following equipment on hand:

• Baking sheets or a grill
• A large paper bag (for steaming peppers and tomatoes)
• A food processor or blender
• A large saucepot
• Half-pint canning jars with lids and bands
• A boiling water canner or a large, deep pot with a rack
• A canning funnel (optional, but very helpful)
• A jar lifter (essential for safe handling of hot jars)
• A clean kitchen towel

Instructions

The process of creating this roasted red pepper spread is a labor of love, but each step is straightforward and rewarding. By following these instructions carefully, you’ll achieve a beautiful, flavorful spread that’s perfect for canning.

1. Roast the Peppers: Begin by roasting the sweet red peppers. You can do this under your oven’s broiler or on an outdoor grill. The goal is to char the skin until it’s blackened and blistered on all sides. This charring not only adds a wonderful smoky depth but also makes the skins easy to remove.
2. Steam the Peppers: Once roasted, immediately place the hot peppers into a paper bag. Fold over the top of the bag to seal it. Let the peppers cool in the bag for 15 minutes. The steam trapped inside will further loosen the skins, making them a breeze to peel.
3. Roast Tomatoes, Garlic, and Onion: While the peppers are steaming, move on to the tomatoes, garlic, and onion. Roast these under the broiler or on the grill for 10-15 minutes. Keep a close eye on them; you want them softened and slightly charred, but not completely mushy.
4. Steam the Tomatoes: Remove the roasted tomatoes from the heat and, like the peppers, place them in a paper bag, fold over the top, and let them cool for 15 minutes. This steaming process will help loosen their skins too.
5. Prepare Aromatics: As the tomatoes cool, peel the roasted garlic cloves and the onion. Finely mince the garlic and set it aside. Finely mince the onion, measure out 1/4 cup, and set that aside as well. Discard any excess minced onion.
6. Peel and Seed: Once the peppers and tomatoes are cool enough to handle, it’s time for the final prep. Peel the skins from the peppers and tomatoes. The skins should slip off easily. For the tomatoes, also remove the seeds. For the peppers, you can choose to remove the seeds and membranes if you prefer a milder flavor, or leave some in for a bit of added kick.
7. Puree the Vegetables: Place the peeled and seeded peppers and tomatoes into a food processor or blender. Puree them until smooth. You might need to do this in batches depending on the size of your appliance.
8. Combine and Cook: Transfer the pureed peppers and tomatoes to a large saucepot. Add the minced garlic, minced onion, minced basil, sugar, coarse salt, and red wine vinegar.
9. Simmer to Thicken: Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. Once boiling, reduce the heat and simmer. Continue to simmer, stirring frequently, until the spread thickens. This process allows the flavors to meld and the excess moisture to evaporate, achieving the desired consistency for canning.
10. Hot Pack and Can: Once the spread has reached your desired thickness, it’s time to fill your jars. Ladle the hot spread into hot half-pint jars, leaving 1/4 inch headspace. This headspace is crucial for a proper seal. Adjust the two-piece caps by screwing them on fingertip tight.
11. Process in Water Bath: Carefully place the filled jars into your boiling water canner. Ensure the water level is at least 1 inch above the tops of the jars. Process the jars for 10 minutes at a rolling boil.
12. Cool and Check Seals: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter. Allow the jars to cool undisturbed for 12-24 hours. You’ll hear the satisfying pops as the lids seal. Once cool, check that the lids are firm and haven’t flexed. Remove the bands, wipe the jars clean, and label them.

Expert Tips & Tricks

• Don’t Skip the Bag Trick: The paper bag steaming step is essential. It creates the perfect environment for loosening skins, making peeling a much less tedious task.
• Consistent Size: When mincing the garlic and onion, aim for a consistent, fine mince. This ensures they distribute evenly throughout the spread and cook down properly.
• Stir, Stir, Stir: During the simmering process, especially as it thickens, stirring is paramount. The sugars and solids can easily scorch on the bottom of the pot, imparting an undesirable flavor.
• Hot Jars, Hot Spread: For successful canning, it’s vital to use hot jars filled with hot spread. This temperature differential helps prevent jars from cracking and ensures a proper seal.
• Altitude Adjustments: If you live at an altitude above 1,000 feet, you’ll need to adjust your processing time. Consult a reliable canning guide for specific altitude adjustments.

Serving & Storage Suggestions

This versatile roasted red pepper spread is a pantry staple that elevates so many dishes.

• Serving: Enjoy it as a vibrant dip for crudités, a delightful spread for sandwiches and wraps, or a flavorful accompaniment to grilled meats, poultry, or fish. It’s also fantastic stirred into pasta sauces, used as a base for dips, or simply slathered on warm, crusty bread.
• Storage: Properly canned jars of roasted red pepper spread will last for at least 12 months in a cool, dark, dry place. Once a jar is opened, refrigerate any leftovers and consume within 10-14 days.

Nutritional Information

Here’s an approximate nutritional breakdown for a typical serving of this roasted red pepper spread. Please note that these are estimates and can vary based on the exact size and ripeness of produce used.

Nutrient	Amount per Serving (approx. 1/4 cup)	% Daily Value
Calories	420.4	–
Calories from Fat	37	–
Total Fat	3.7 g	5%
Saturated Fat	0.4 g	1%
Cholesterol	0 mg	0%
Sodium	988.9 mg	41%
Total Carbohydrate	82.8 g	27%
Dietary Fiber	25.9 g	103%
Sugars	57.4 g	229%
Protein	13.1 g	26%

Variations & Substitutions

While this recipe is perfection as is, feel free to explore some creative twists:

• Spicy Kick: Add a pinch of red pepper flakes or a finely diced jalapeño to the simmering mixture for a touch of heat.
• Herbal Infusion: Experiment with other fresh herbs like thyme or oregano for a different aromatic profile.
• Smokier Flavor: If you have smoked paprika, a teaspoon added during the simmering stage can enhance the smoky notes.
• Different Vinegar: While red wine vinegar provides a lovely tang, you could also experiment with apple cider vinegar for a slightly fruitier note.

FAQs

Q: Why do I need to peel the peppers and tomatoes?
A: Peeling the skins removes any bitterness and ensures a smoother, more palatable texture in your finished spread.

Q: How can I tell if my jars have sealed properly?
A: After cooling, the center of the lid should be concave (curved downwards) and should not flex when pressed.

Q: Can I use dried herbs instead of fresh basil?
A: You can, but reduce the amount to about 2 teaspoons of dried basil, and add it earlier in the simmering process to allow its flavor to infuse. Fresh basil offers a brighter, more vibrant taste.

Q: What’s the purpose of the sugar in this recipe?
A: The sugar not only balances the acidity of the vinegar and tomatoes but also aids in preservation and contributes to the smooth texture of the spread.

Q: My spread seems too thin. What can I do?
A: Continue simmering, stirring frequently, until the desired thickness is reached. Ensure you are cooking uncovered to allow moisture to evaporate.

Final Thoughts

There’s a profound satisfaction in filling your pantry with homemade goodness, and this roasted red pepper spread is a shining example. It’s a versatile condiment that bridges the gap between simple snacking and elevated cuisine. Whether you’re a seasoned canner or embarking on your first preservation project, this recipe is a rewarding journey. I encourage you to give it a try, and as you savor each jar throughout the year, I hope it brings you as much joy and deliciousness as it has brought me and my family. Serve it with a robust cheese board, alongside your favorite grilled vegetables, or as a surprise element in your next culinary creation. Happy canning!