Canning Pimento

By

Mythi

CANNING PIMENTOS

Select ripe, sound peppers. To remove skins, put whole peppers into boiling water 12 to 15 minutes or place in a moderately hot oven to 6 to 8 minutes. Dip quickly into cold water; peel, stem and cut out seeds. Flatten pimentos. Pack into hot jars, leaving 1/2 inch head space.
Add no liquid. Adjust caps. Process pints 40 minutes; quarts 45 minutes in boiling water bath; or process pints and quarts 10 minutes at 5 pounds pressure.

Pimentos can be put up in baby food jars if you have the old kind that lid screws on. They can be pressured in the smaller pressure cooking pot at 5 pounds pressure for 10 minutes. If some do not happen to seal, put them in the freezer until ready to use.

These are just like the bought ones- only much better tasting. I have used all of the methods mentioned above BUT I really prefer freezing them in the small jars as I am sure they are okay.

By Nance (Guest Post)

Since pimento is like red bell pepper, why don't you use a canning recipe for those? Should be similar.