Directions:
- Stem, seed and roast peppers in a 400* oven.
- Cook until blistered and skin is separate from flesh of pepper.
- Plunge into cold water, peel.
- Cut into large chunks or slices.
- Pack into hot jars leaving 1 inch head space.
- Add salt and lemon juice to quart jars.
- Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.
- Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.
- This recipe IS NOT suitable for water bath method of canning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.18 Kcal (273 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 591.6mg | 25% | |
| Potassium | 302.05mg | 6% | |
| Total Carbs | 13.78g | 5% | |
| Sugars | 10.28g | 41% | |
| Dietary Fiber | 3.4g | 14% | |
| Vitamin C | 273.1mg | 455% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 115.6mg | 642% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 18.94 Kcal (79 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 171.89mg | 25% | |
| Potassium | 87.76mg | 6% | |
| Total Carbs | 4g | 5% | |
| Sugars | 2.99g | 41% | |
| Dietary Fiber | 0.99g | 14% | |
| Vitamin C | 79.3mg | 455% | |
| Vitamin A | 2mg | 227% | |
| Iron | 33.6mg | 642% | |
| Calcium | 4.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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