Unlock the flavors: Canning Roasted Red Pepper Sauce - Ajvar

Sonya Learned to make Ajvar over 30 years ago when she worked for a Serbian Bakery. The old guy "Uncle" showed her how to make this amazing Roasted Red Pepper Sauce. They enjoyed eating it over eggs, on crusty bread and on meats. We have since used it to make an amazing Creamy Roasted Red Pepper Soup and Roasted Red Pepper Lentil Soup. It adds an amazing flavor to any dish and stores great canned up.

Makes: 4-5 half-pint jars (8oz)
Processing Time: 15 Minutes Hot Water Bath

INGREDIENTS
1 ½ lbs Eggplant
2 ½ lbs Red Peppers
1 Head Garlic
1/3 cup Olive Oil
2 tsp Salt
1 cup Apple Cider Vinegar (at least 5% acidity)

DIRECTIONS
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Preheat oven to 400°F. Lightly oil 2 baking sheets.

Slice eggplants hin and drizzle with a little oil or cut in half, place skin side up on a baking sheet, and pierce skin a few times.

Cut red peppers in half, seed them, place skin side up on second baking sheet. If desired, add optional hot red pepper. Roast together in oven until skin begins to char, about 20 minutes for peppers and up to 30 minutes for eggplant.

Remove peppers from the oven and place them in a covered bowl to steam skins loose. Let sit for 10 minutes. Peel skins off, discard skins.

Remove eggplant from the oven and let cool to the touch. Scoop eggplant flesh out, discarding seeds and skins. Using an immersion blender or a food processor fitted with a sharp blade. blend, eggplant, peppers, garlic cloves, salt and oil. Chop or puree on low, leaving the spread chunky or creating a smooth puree.

TIME TO COOK!
Scoop spread into a saucepan set over medium heat, add vinegar. Bring Ajvar to a boil, stirring constantly to eliminate splattering.

CAN IT!
Ladle hot Ajvar into a hot jar leaving ½ inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water. Repeat until all jars are filled.

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 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, Cool 12-24 hours. Check lids for seal, Label and Date Jars.

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