Going to do up roasted peppers this year

Marie5656

Marie5656

SF VIP
Location
Batavia, NY
Decided that this year, for the first time in a long while, I am going to buy a big batch of red and green sweet peppers and roast them up, then either can them or freeze. My dad showed me an easy way to do them up. I fire up the grill, and grill them up whole. Then, I put them in a paper grocery sack and shake it up. This seems to help loosen up the skin. Next task is cut them open, pull off the stem and seeds and peel the skin off. If I freeze them, I put some in quart sized freezer bags with some olive oil and Italian seasoning and pop them in the freezer. I have actually never canned them, but may put some up on jars too, if I can learn how.
They make great sandwiches or additions to eggs or stir fry.
If you do not have a grill, you can also do the peppers in the oven under the broiler.
 

Sounds great Marie. If no paper sack, I've just put them in a covered bowl to let the steam loosen the skins.

One of my friends puts up those long, green Italian hots in the olive oil and sliced garlic. There's something else she does, but I forgot. Some, not all, are too hot for me but oh, the flavored oil on crusty bread or a sandwich is so good.
 
RadishRose said:
One of my friends puts up those long, green Italian hots in the olive oil and sliced garlic. There's something else she does, but I forgot. Some, not all, are too hot for me but oh, the flavored oil on crusty bread or a sandwich is so good.
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​My husband has nicely asked if I would do some hot ones up for him. Why not, I said.
 

If you can them you have to do it in pressure canner, not a pressure cooker, they cannot be canned in a water bath, they are low acid and if improperly canned can breed botulism, in fact along with green beans they are the number 1 cause of botulism in home canned foods. pressure canning is the only process that is able to destroy the tough spores of bacteria like the one responsible for botulism which can grow and produce deadly poison in jars or cans of any low acid food. They need processing temps of 240 F , boiling water can only reach 212 .


Go to the USDA site you will find a whole book called The Complete Guide to Home Canning on the net about safe canning, you can print it off. It is a site I recommend all the time, it 's far superior to anything in Canada and the UK.

If you want a good book I suggest Putting Food By, by Janet Greene , Ruth Hertzberg and Beatrice Vaughan put PLEASE make sure you get the very newest version as they update their book with any new changes that are recommended by USDA. This is the best book on the subject. It has all the safety info re jars, seal, canners etc, acid values in all foods and it has some great recipes too. I have taught canning and can vouch for this book.

I can fruit, veggies, meat and fish and keep up to date with canning methods, my pressure cooker gauges are checked annually and I follow the current safety methods only. if I can help in any way please get back to me.

Hope this helps.
 
Roasted peppers, nothing better. My son puts them on a soft roll,with slices of chicken breast, mozzarella cheese and a bit of raw spinach. Adds a bit of olive oil and balsamic vinegar. Then puts it under a broiler just until the cheese starts to melt. Makes a great summertime dinner. Quick and easy.
 

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