Very difficult to tell. Peppers themselves contain a litte acid, and this usually will decrease slightly after they are roasted and skinned. If you have added other items like onions, garlic, or dried pepper powder, the 1/2 cup of vinegar may not be enough. Also, was the wine vinegar at 5% acidity? If so, it should be up to you, or someone on the forum. For now, refrigerate all of the jars just in case. They are sealed, and would probably be OK of they are stored in the fridge. When I make a roasted pepper spread, I also add a little citric acid, and make use of Balsamic vinegar instead of the wine vinegar

The recipe is from the BBB, page 80. Many members on the Harvest forum have made it. The recipe did call for 1 small onion diced and a couple of cloves of garlic. I did place the jars in the refrigerator last night.

Anyone else have any thoughts on this?

Bump...

I made it before and my husband loves it ! Mine was thick, too. I don't remember it making more than it said, but it was a couple years ago.
Do you have it all pureed or do you have some pieces of vegetables in it ? If you have pieces, you will have more to fill the jars,thus a greater yield.
If you weighed your peppers before you started, it should be fine.
Keeping it in the fridge is just an added safety thing and fine if you have the room to store it there.

Linda,

Yes I did leave chunks in the pepper spread, almost a 1/3 of the batch I chopped up, the rest I pureed. Duh, I didn't even think of that.

I guess I'm just paranoid because I know I weighed 9 cubanel (sp?) red peppers at 3.3 lbs and then went to the store and bought more red peppers there. I can't remember if I weighed them or what the weight was, but I know I weighed the tomatoes. (smacks head)

Sigh, and I know I won't be comfortable unless I know EXACTLY what I did. What a pain...I have 7 beautiful, sealed jars that I want to put on my shelf or give one or two to someone, but I won't take them out of the fridge because I can't remember what I did.

Oh well, maybe I'll make some hummus and bring it into work. Lesson learned.

It sucks getting old and forgetting things. :-(

Weigh the peppers after the seeds, stem, core, and pith are removed. Mine was all pureed smooth throughout, and I even added roasted onions and garlic. The roasting was done on my gas grill with some mesquite wood chunks added to provide a bit of smoky flavor. Stick a label on each jar so you will know what was in it. The spread is great on crusty italian bread with a dash of olive oil.

Gardengrl, I like it on crackers with slices of mild provolone (easiest if spread is on top). Whoever you would have given it to, have them over for dinner & serve it there. Then you can be all mysterious about it & surprise them with jars of it next summer. Up in VA we're just dreaming of peppers.

Actually that's a lie, I have peppers in the fridge right now from Costco, but they trekked many miles before ending up in bf's shopping cart.

Melissa

Costco had containers of those small multi colored peppers, greens, orange, yellow and reds. Look pretty in the packages. Bought some of these a couple of years ago and saved the seeds from some. I may be able to get them to grow here too. Will try that this growing season. In Z6 its hard to get peppers to ripen to the red stages unless they get a really good head start very early on.