Archive for September 25th, 2011

With temperatures peaking today at 98, of course I decided to slave over the stove.  My targets, 20 lbs of carrots, a bag of orange and yellow bell peppers and banana peppers, and half a bushel of cucumbers.  The carrots were just canned normal style, the bell peppers I roasted and packed in oil, banana peppers got pickled in a sweet brine while the cucumbers were done bread and butter style.


Canned Roasted Peppers In Oil.

Clean your peppers, removing stem and seeds…then cut into thick slices and arrange on cookie trays skin side up.

Rub skins with oil, season with any flavoring you desire but salt, pepper and garlic work best and are the traditional compliments.

Place peppers under broiler for 15 minutes, or until skins become blackened and charred.

Remove peppers,  place them in Ziploc bag and seal bag for 30 minutes to allow steam to help skins slip off easily.

After 30 minutes, remove peppers and pull off skins.  Pack in jars.

Combine Olive Oil and minced garlic in sauce pan on stove.  Saute garlic until tender and translucent.  Pour the hot oil mix over your peppers in jars.  Add 6 drops lemon juice per jar.  Seal and process 25 minutes at 10 lbs pressure.  (Some recipes say you do not need this step, however I feel more comfortable putting it through the pressure canner due to acidity levels.)



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