Preserving Roasted Red Peppers - Methods?
I really enjoy roasted red peppers and I'd like to find some way to preserve them through the winter and spring. I'm talking about they types you get in little glass jars in delis and markets. These are the kind you make by roasting on a grill until the skin is black and then you seal them in a container to let them "steam", and then peel the charred skin off.
Anyhow, I know they'll keep for a few weeks in the 'fridge in olive oil, but I'd like to find a way to keep them much longer.
I've seen some canning recipies, but most use vinegar in the jars and I'm worried that will change the roasted flavor to a pickled flavor.
I have a recipe that came with my canner that has them packed in water, but that's the only place I've seen only water used, so I'm wondering if that's not a good way to go.
I've also read that you can freeze them, but I'm worried that they will lose their texture when they are thawed.
What's the best way to preserve roasted red peppers for 6 or 12 months, and have them taste like they just came off the grill?
Does the vinegar method change the taste too much?
Does the water-only method really work?
How do the frozen ones hold up after thawing?