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NEED ADVICE RE PEPPERS

Hi again, all. Next question/comment: In the wonder of my garden, having put in 4 pepper plants (1 red, 1 orange, 1 yellow and 1 gypsy (red so far), I have a s**tload of peppers. I assume, since you can char red bells, that you can also char yellow and orange ones as well. My question, can you then can them? I've bought Mezzetta roasted red bells in oil (not all that from my experience: Opened the jar, took out 1 pepper with a clean fork, screwed the lid back on and a week later the top of the jar was covered in mold.

I've also bought DaVina roasted red bells in water. I pulled a couple out of there, screwed the lid back on and 2 months later, they're as good as when I opened them.

So, how to can bell peppers???? Any help out there??

Thanx, PAT

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  1. When I have a canning question the first place I go to is the National Center for Home Food Preservation. This is a fabulous resource. For canning peppers you'll need to use a pressure canner:

    http://nchfp.uga.edu/how/can_04/peppe...

    If you want pickled peppers, here's the page on pickling; several recipes are included for pickled peppers and pickled peppers can be canned with a water bath canner:

    http://nchfp.uga.edu/how/can6b_pickle...

    Be highly skeptical of any advice that is contrary to that of the National Center for Home food Preservation.

    1 Reply
    1. re: janniecooks

      Good advice!! On my way there as we speak. Thanks.

    2. If you want to try something else: With roasted bell peppers, I roast, peel, lay out on sheets of wax paper, put in zip lock and FREEZE. Doesn't take too much room, it's a very flat package. Then I can break off hunks whenever I want to add it to a dish, or thaw how ever much to make an oil based jar of peppers when the occasion calls for it.

      As you've discovered, peppers in oil don't last forever! Especially mine, since I add some garlic cloves and parsley, so I only keep on hand for a week or so. I do have a commercial jar of yellow peppers, I think a Greek brand, and they are packed in vinegar. It's different but was well received on my last antipasta platter.

      2 Replies
      1. re: coll

        I had no idea you could freeze peppers!! Halleluljah - I'll take the ripe ones (a bunch) and give it a shot. A question: you mention laying the roasted, peeled peppers out on waxed paper, putting them into a Zip Lock and freezing. Do you leave the waxed paper with the peppers and freeze that also, or do you remove the peppers from the paper and freeze. If the latter, why are you putting them on waxed paper? Second Q: I love the idea of garlic and parsley in there. Are those freshly charred/peeled, or do you take them from the freezer, then add garlic/parsley/oil??

        1. re: caiatransplant

          I leave the wax paper in with the frozen peppers, to make them more "peel-able".

          I always made my roasted peppers fresh, with oil, garlic and parsley: But lately our numbers are down, so I freeze what I can when the peppers are selling for under $1, and pull it out of deep freeze a week or so ahead, add oil etc, when company is expected.

      2. I agree with Coll. Roast the peppers. I then cut into wide slices and put in snack bags. Then I put all the snack bags into a large freezer bag. Each snack bag holds enough roasted peppers to put on a pizza.

        I also freeze raw peppers for later use. I use quart size freezer bags for these. They are also sliced. It's easy to break off what you need for a recipe.

        Also consider making a roasted pepper soup and freezing it for the winter. You would need a pressure canner for this.

        4 Replies
        1. re: dfrostnh

          When you freeze raw peppers, do you char first or clean and slice with skin on?

          1. re: caiatransplant

            I freeze any color bell pepper with skin on. Just rinse & dry, slice off top/bottom, remove seed pod then matchstick slice the body of the pepper. Put in a single layer in a quart zip bag, 1 large pepper per bag. The top / bottom parts, stem removed, get diced and bagged. Very easy to break off & use only as many slices, dices as needed. Keeps for at least 8 months in the freezer.

            1. re: caiatransplant

              I freeze peppers both ways. I don't skin the raw peppers, just stem and seed them and slice about one inch wide. Those go directly into freezer bags. I just break off some when I want to use them such as chopped and fried for scrambled eggs.

            2. re: dfrostnh

              No pressure canner needed if you are freezing the soup.

            3. you have already gotten great advice on your original question.

              i just thought i'd add a suggestion to make some chili -- you can keep it in the fridge for a good week eating it, and it also freezes really well.

              i just saw a great-looking condiment recipe from someone's grandma -- a sandwich spread -- that uses 24 bell peppers. http://www.momspantrykitchen.com/gran...
              that looks good to use at home and to gift for the holidays.

              1. I oven roast or char them on the grill, clean them and freeze. I also sautee them with onions and use for pizza toppings or as an ingredient in an antipasto.

                1. I know that your original post was asking for canning advice, which you seem to have received plenty of. I'll recommend making a roasted pepper and walnut dip--very easy and very delicious. It makes a great dip or sandwich spread, and has a consistency similar to pesto. I've kept it in the refrigerator for up to a week, and I imagine that it would freeze nicely, too. The following recipe is adapted from Epicurious, and I've successfully added parmesan cheese to it.

                  _____________________________

                  Roasted Red Pepper and Walnut Dip

                  2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
                  1 cup coarse fresh bread crumbs
                  1 cup walnuts (4 ounces), toasted
                  1 tablespoon red-wine vinegar
                  1/2 teaspoon cumin
                  1/8 teaspoon cayenne
                  1/4 cup extra-virgin olive oil
                  Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.

                  With motor running, add oil in a slow stream, blending until incorporated.

                  7 Replies
                  1. re: susan1353

                    that sounds delicious!

                    i'll bet some smoked paprika might be good in an alternative version, too.

                    1. re: susan1353

                      OMG! This sounds delicious. Can you freeze it for later use? What would I do without you hounds!!!!! I love to cook and I love fresh everything but sometimes my imagination is still running down the road on 18 wheels (I'm a trucker). Were it not for you guys, I don't know what I'd do. Thank you all so very much!!

                      PAT

                      1. re: susan1353

                        How much Parm?? Think I could freeze it??

                        Thanx, PAT

                        1. re: susan1353

                          I think it would freeze well, the way pesto does. I would eyeball the amount of grated parmesan at a quarter cup and go from there.

                          1. re: susan1353

                            I make this, too - people go crazy for it.

                            1. re: jeanmarieok

                              Try Ajvar sometime, it's mostly roasted peppers and roasted eggplant. Although the eggplant should be just made, so it comes out fluffy.
                              http://easteuropeanfood.about.com/od/...

                              After the first serving though, IF there are leftovers, this dip does freeze very well.

                            2. re: susan1353

                              I made this today using roasted fresh red pepper and it is WONDERFUL. I made a half-batch with 1 1/2 fresh peppers that I oven roasted drizzled very lightly with olive oil, 400 degrees, 20 minutes. Chilled overnight, then blended and added all other ingredients, omitting the parmesean cheese.

                            3. This roasted pepper spread is really good, a bit time consuming prep, but easy to can.

                              http://www.freshpreserving.com/recipe...

                              1. Unless you pickle them, peppers are too low in acid to be canned in a water bath - you will need to pressure can them.

                                1. what about: roast, skin, puree with some water, freeze in ice cube tray then bag once frozen?

                                  1 Reply
                                  1. re: alkapal

                                    Roasted peppers break apart into little pieces very easily when frozen, that's the beauty of it.