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Roasted Veggie Preserves

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PREP TIME
60 min
COOKING TIME
55 min
TOTAL TIME
595 min
SERVINGS
36 servings
Snack
Roasted Veggie Preserves
Ingredients
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 1/2 cups fresh green beans, cut into 1/2-inch pieces
  • 1 large white onion, finely chopped
  • 12 cloves garlic, pressed
  • 1 head broccoli, finely chopped
  • 1/2 head cauliflower, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cups finely chopped fresh mushrooms
  • 1/4 cup olive oil
  • 2 cups ketchup
  • 4 tomatoes, peeled and chopped
  • 3/4 cup white vinegar
  • 1 dash balsamic vinegar
  • salt and ground black pepper to taste
  • 1 (6 ounce) can pitted black olives, drained and coarsely chopped
  • 1 (5 ounce) jar pitted green olives, drained and coarsely chopped
  • 1 bunch fresh basil, chopped
  • 12 half-pint canning jars with lids and rings
Instructions
1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
2
Divide the green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms into several baking sheets and lightly drizzle with olive oil; gently mix to coat the vegetables evenly.
3
Roast the vegetables in the preheated oven until they are slightly browned and tender, taking about 30 minutes to achieve this, stirring occasionally.
4
Meanwhile, heat ketchup in a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally; then add the roasted vegetables, black olives, green olives, and basil. Continue to simmer until the vegetables are cooked through, adding an additional 5 minutes.
5
Sterilize your jars and lids in boiling water for at least 5 minutes to ensure they are clean and ready for use.
6
Fill the sterilized jars with the roasted vegetable mixture, leaving about 1/4 inch of space at the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles and ensure they are filled evenly. Wipe the rims of the jars with a moist paper towel to remove any food residue.
7
Place the lids on top of the jars and screw them on tightly.
8
Position a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water using a holder or lifting device. Leave about 2 inches of space between each jar.
9
If necessary, pour in more boiling water to bring the water level up to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
10
Once you've removed the jars from the stockpot, place them on a cloth-covered or wood surface, several inches apart, for 24 hours to allow the jars to cool completely.
11
After the jars have cooled, press the top of each lid with your finger to ensure that it is tightly sealed; if you apply enough pressure, the lid should not move up or down at all. Store the sealed jars in a cool, dark area.