Instructions:

• Start by washing the red bell peppers thoroughly. Cut them in half, remove the seeds, and slice them into strips. Aim for uniform sizes to ensure even cooking.
• In a large mixing bowl, combine the sliced bell peppers, tomato juice, extra light olive oil, granulated sugar, sea salt, and white vinegar. Stir everything together until the sugar and salt are dissolved and the peppers are well coated.
• Place your canning jars in a large pot of boiling water for about 10 minutes to sterilize them. This step is crucial for preventing spoilage.
• Using a funnel, fill each sterilized jar with the bell pepper mixture, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
• Place the lids on the jars and screw on the metal bands until they are fingertip-tight. Be careful not to overtighten, as this can prevent proper sealing.
• Place the filled jars back into the boiling water canner. Ensure the jars are covered by at least an inch of water. Process the jars for about 15 minutes. Adjust the time based on your altitude if necessary.
• After processing, carefully remove the jars from the canner using the jar lifter. Place them on a clean towel or cooling rack and allow them to cool completely. Once cooled, check to ensure the lids are sealed properly by pressing down in the center. If it doesn’t pop back, the jar is sealed!