How to Preserve Bell Peppers in Olive Oil

Updated April 17, 2017

Canning is an exciting hobby that can preserve foods picked fresh from your garden or create delicious marinated vegetables that you can give to family and friends as gifts. When using an olive oil preservation method it is important to follow a recipe exactly to ensure that there is no growth of bacteria and that the peppers you preserve are delicious and safe to eat.

Heat your oven's grill and place the rack at least 7 inches from the heat source. Take a baking tray and line peppers on the sheet. Set them under the grill and char them for 20 minutes, turning frequently to ensure they cook evenly and without burning. Remove peppers from the oven and allow them to cool fully before proceeding. Place a large pot on the stove with water and bring to a boil.

Place a saucepan on the hob and combine lemon juice, vinegar, garlic, salt and olive oil. Heat until the mixture begins to boil using medium heat.

Place three pint-sized and sanitised jars on a towel on a level surface. Simmer lids and rings in hot water to soften the rubber and make them easier to place on the jars.

Pack each jar with an equal amount of bell peppers. Pour the lemon and olive oil mixture over the peppers using a ladle or spoon. Take the butter knife and push down the peppers and remove any bubbles that may have appeared during the pouring process. Leave a half inch to three quarters inch of space between the marinade and the top of the jar. Use a clean towel to wipe the rims of the jars and then place the lids and seals on tightly.

Add the jarred peppers to your hot water bath and boil for 15 minutes. Remove from the heat and allow jars to remain in the water for an additional 5 minutes. Remove jars, placing them on a clean towel or surface and let them stand for 4 to 6 hours. Ensure the seals have their top jar buttons down (the small circle located on the top of the jar's seal) and store the jars in a cool, dry place or give to family and friends for a gift.


Ensure that you follow directions properly when preserving items in oil to avoid serious health risks such as botulism. Clean jars with caution after filling with oil and ensure that no oil has touched the rubber seals of your jars prior to sealing, as the oil can corrode the rubber and expose contents of the jar to air --- and to the risk of botulism and other contamination.

Things You'll Need

  • 1.81kg. bell peppers
  • 1 cup lemon juice, bottled
  • 2 cups white wine vinegar, 5 per cent acidity needed
  • 1 cup olive oil
  • 2 garlic cloves, sliced
  • 1 ½ tsp salt
  • Canning jars, 1 pt. each
  • Canning rings and lids
  • Baking tray
  • Tongs
  • Saucepan
  • Bowl
  • Spoons
  • Butter knife
  • Large pot
  • Towel
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About the Author

Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.