Instructions

• Preheat the oven to 215°F (about 102°C). Wash jars and screw bands with soap and warm water. Place the jars (not the lids) upside down on the bottom rack of the oven for 20 minutes or until completely dry. Place the lids in a small pot of hot water and keep them hot (simmering) until ready to use.
• In a large pot or Dutch oven, combine 6 1/2 cups (1 1/2 liters) tomato juice, 1/2 cup extra light olive oil, 3/4 cup granulated sugar, 3 Tbsp sea salt (use iodine-free salt), and 1/2 cup white vinegar.
• Bring the mixture to a boil over medium-high heat, then reduce heat and simmer gently for 10 minutes.
• If your bell peppers are not already seeded and sliced, seed them and slice into 1/2-inch-wide strips. (The ingredient list calls for 5–6 lbs of red bell peppers, seeded and sliced.)
• After the syrup has simmered 10 minutes, add the sliced bell peppers to the pot. Cover and cook, stirring occasionally, until the peppers are tender and a fork or skewer easily pierces the skin side, about 20–25 minutes.
• Remove the pot from heat and keep the peppers and liquid hot while you prepare to pack jars.
• Using a canning funnel (or a ladle), transfer the hot peppers to the hot, dry jars. Pack mostly peppers into each jar and then fill the jars with the hot syrup so the peppers are covered, leaving 1/4 inch of headspace at the top of each jar.
• Remove air bubbles by sliding a nonmetallic spatula or bubble remover down the inside edge of each jar and pressing gently. Recheck headspace and add more hot syrup if needed to maintain 1/4 inch.
• Wipe the jar rims with a clean, damp cloth to remove any food residue. Place the lids on the jars and screw on the bands until fingertip-tight—secure but not overtightened (do not force them tight).
• Place the packed jars into a canning pot or large stockpot fitted for water-bath canning. Add enough water to cover the jars by 1–2 inches. Bring the water to a rolling boil.
• Once the water is boiling, process (boil) the jars for 15 minutes. After 15 minutes, turn off the heat and carefully remove the jars with a jar lifter. Set the jars upright on a towel or cooling rack and leave undisturbed at room temperature for 12–24 hours.
• After 12–24 hours you may hear the lids pop as they seal. After 24 hours, check seals by pressing the center of each lid—the lid should not move. If a jar did not seal, refrigerate that jar and use within 3 months. Store sealed jars in a cool, dark place.