Sweet peppers sauce for pasta
Production: 20 – 1 pint Jars
Preparation: 45 Minutes
Cooking: 2 Hours
Canning (pressure canner): 25 Minutes of processing under 11 lbs of pressure
Today, with our sweet pepper sauce, we are canning some great summer flavors so we can enjoy them during the cold season.
This 100% vegetarian sauce harmoniously combines the tastes of peppers, onions and tomatoes. It is ideal to brighten our winter tables. Chunks of crunchy vegetables remain well below the tooth even after months on the shelf.
This sweet pepper sauce is also perfect for busy people who are short of time but want to eat well. Simply cook the pasta to your taste, open a jar of sauce, heat it and voila. In less than 30 minutes you get a tasty dish of pasta that only need a nice loaf of bread and a good wine.
Brimming with tasty vegetables, this sauce is very easy to prepare and a perfect alternative to the often too salty industrial products available in supermarkets.
This sauce keeps well in the refrigerator for a few days, a few weeks in the freezer, but several months if you take the time to can it. Indeed preserved in this way it retains all its nutritional qualities and taste for at up to 12 months on a shelf.
We invite you to discover the pleasure of making your own homemade preserves and to embark on this adventure with the help of our free home canning guide that will explain in detail each step of the process.
Sweet Green peppers – 
Sweet Red peppers – 
Sweet Yellow Peppers – 
Orange peppers (sweet) – 
Plum Tomatoes (28 oz. can / 796 ml.) – 
Garlic cloves – 
Celery (sticks) – 
Tomato paste (13 oz. can) – 
Hot bird pepper – 
Olive oil – [1 cup] (250 ml.)
1- Finely chop the hot chillies and the garlic.
2- In a large saucepan heat 3/4 cup of olive oil, add the chilli and garlic. Cook one minute over medium heat.
3- Add the tomatoes and dried herbs. Mix well and simmer for 2 hours, stirring occasionally.
4- Wash, core and cut the sweet peppers into large cubes. Set aside.
5- Peel the onions, celery and cut into pieces (size similar to peppers). Set aside.
6- Cook the onions and celery in a little olive oil for about 3 minutes over high heat. Add to the sauce.
7- Cook the peppers in a little olive oil approximately 1 minute. Add to the sauce.
8- Add the tomato paste, bring to a gentle boil over medium heat and simmer for about 10 minutes.
9- Coarsely chop the parsley and add to the sauce.
10- Fill the jars, close them well and treat them for conservation.
– – – Home Canning process – – –
25 Minutes of pressure canning under 11 lbs of pressure