A friend of mine came across a good deal on red peppers and wanted to roast them and can them in olive oil with some garlic. I have never done anything like this but have heard that you do not want to store garlic in olive oil for food safety reasons. But has anyone processed red peppers in olive oil to make them shelf stable? If so, would you kindly share the time that you processed them.
Any feedback will be helpful.
Any feedback will be helpful.