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NEED ADVICE RE PEPPERS

caiatransplant Aug 21, 2013 06:47 PM

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. j
    janniecooks RE: caiatransplant Aug 22, 2013 02:18 AM

    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
      caiatransplant RE: janniecooks Aug 22, 2013 10:19 AM

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

    2. coll RE: caiatransplant Aug 22, 2013 04:07 AM

      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
        caiatransplant RE: coll Aug 22, 2013 10:28 AM

        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
          coll RE: caiatransplant Aug 22, 2013 04:23 PM

          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. d
        dfrostnh RE: caiatransplant Aug 22, 2013 06:27 AM

        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
          caiatransplant RE: dfrostnh Aug 22, 2013 10:30 AM

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

          1. re: caiatransplant
            MidwesternerTT RE: caiatransplant Aug 22, 2013 11:26 AM

            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
              d
              dfrostnh RE: caiatransplant Aug 24, 2013 04:51 AM

              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
              greygarious RE: dfrostnh Aug 23, 2013 08:43 PM

              No pressure canner needed if you are freezing the soup.

            3. alkapal RE: caiatransplant Aug 22, 2013 07:22 AM

              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. t
                treb RE: caiatransplant Aug 22, 2013 07:33 AM

                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. s
                  susan1353 RE: caiatransplant Aug 22, 2013 09:23 AM

                  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
                    alkapal RE: susan1353 Aug 22, 2013 09:45 AM

                    that sounds delicious!

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

                    1. re: susan1353
                      caiatransplant RE: susan1353 Aug 22, 2013 10:32 AM

                      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
                        caiatransplant RE: susan1353 Aug 22, 2013 10:45 AM

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

                        Thanx, PAT

                        1. re: susan1353
                          s
                          susan1353 RE: susan1353 Aug 22, 2013 12:03 PM

                          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
                            j
                            jeanmarieok RE: susan1353 Aug 23, 2013 07:19 PM

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

                            1. re: jeanmarieok
                              coll RE: jeanmarieok Aug 24, 2013 06:35 AM

                              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
                              MidwesternerTT RE: susan1353 Sep 5, 2013 02:04 PM

                              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. geminigirl RE: caiatransplant Aug 22, 2013 05:20 PM

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

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

                              1. n
                                nami54 RE: caiatransplant Aug 22, 2013 09:43 PM

                                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. alkapal RE: caiatransplant Aug 24, 2013 02:39 AM

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

                                  1 Reply
                                  1. re: alkapal
                                    coll RE: alkapal Aug 24, 2013 06:36 AM

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

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