Preserving Method: Water Bath Canning

Makes about 5 (8 oz) half-pint jars or 10 (4 oz) jars

The roasted vegetables in this spread have a wonderful robust flavor that can be enjoyed on toasted crusty breads. We recommend using it instead of tomatoes to make your favorite bruschetta.

You will need

• 6 pounds red bell peppers (about 12 large)
• 1 pound Roma tomatoes (about 10 medium)
• 2 large cloves garlic, chopped
• 1/4 cup chopped white onion (about 1 medium)
• 2 tablespoons minced basil
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1⁄2 cup red wine vinegar, 5% acidity

Directions

1. PREP Wash peppers, tomatoes, and basil under cold running water; drain. Roast peppers under a broiler at 425°F until skins wrinkle and char in spots, turning peppers over to roast evenly. Remove peppers from broiler and place in a paper bag; secure bag closed; cool 15 minutes. Roast tomatoes, garlic, and onion under a broiler at 425°F for 10 to 15 minutes. Remove vegetables from broiler. Place tomatoes in a paper bag; secure bag closed; cool 15 minutes. Peel garlic and onion. Chop garlic; set aside. Chop onion; measure 1⁄4 cup chopped onion; set aside. Cut off peel from peppers; remove stems and seeds. Cut peppers into quarters. Cut off peel from tomatoes and core. Cut tomatoes into quarters. Purée peppers, tomatoes, garlic, and onion using a food processor or food mill.
2. COOK Combine all ingredients in a large saucepan. Bring mixture to a boil over medium-high heat, stirring to prevent sticking. Reduce heat to a simmer (180°F); simmer until mixture thickens, stirring frequently.
3. FILL Ladle hot spread into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
4. PROCESS Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.