Lecho Canned Bell Peppers Recipe
Serves: ca 10 cups
  • 1000 gram (5 cups) chopped tomatoes
  • 1500 gram (12½ cups) cubed or sliced bell peppers
  • 3 Tablespoon sugar ( or 1½ honey)
  • 1 Tablespoon salt
  • ½ cup 5% vinegar
  1. In a food processor or blender chop the cored and peeled (optional) tomatoes.
  2. In a large pot bring the tomatoes, sugar, and salt to a boil and cook for 10-60 minutes (depending on how thick you want the lecho to be)
  3. Cut the peppers into slices or cubes
  4. Add peppers and cook for 15 minutes
  5. Add vinegar at the end of the cooking process
  6. Fill jars, wipe rims, apply lids, and screw on bands
  7. Process in water canner for 20 minutes
Recipe by Northern Homestead at https://northernhomestead.com/canned-lecho-recipes/