Canning Roasted Peppers
Well, the Summer ticks on, and the garden is beginning to show its maturity. I'm seeding in what will become the Winter Garden: lots of greens, turnips, and beets, mainly.
The Pole Beans are producing ten meals worth of beans every two days, and I'm close to having my winter needs met. The Romas are getting to the end of their Determinate production time, and are finally petering out. I have, between canned jars and freezer bags, forty quarts of tomatoes set up for winter. Plus another 15 pints of roasted tomatoes, and 18 pints of salsa (that salsa won't make it til Christmas).
Today, I am roasting what looks like the last ten pounds of Romas that I'll get en masse. I have been spending a LOT of time picking and drying Basil, Oregano, Sage, Rosemary and Parsley in the dehydrator. It'll be nice having that on hand without paying money at the store.
While the tomatoes roast, I went out and picked an assortment of Yellow and Green Bell Peppers, some Sweet Banana Peppers, and a mess of Jalapenos, and am going to roast, skin, can, and pack them away for Winter, too.
I found this recipe for easily-canned roasted peppers at CopyKat Chat Forum. I think it replicates the type you might buy at a grocery store, so I'm going to try it, today. Recipe follows after the break.
This will make about 4 pint jars.
18 to 20 large red bell peppers
2 c. olive oil
1 1/2 c. white vinager
1 clove garlic for each jar plus 2 extra
1 T. pickling salt
1/2 t. red pepper flakes
2 basil leaves per jar
Add garlic clove to each jar.
Roast peppers on grill or broil until black all around. Place peppers in paper bag or large covered stock pot and let rest at least 20 min. To clean the peppers cut top off, and slice in half. Lay flat on cutting board and run a dry washcloth and it will take the black skin right off. This is the most labor intensive part. Slice cleaned peppers into large bite-sized sections and pack tightly into jars.
Heat oil, vinegar, remaining garlic, salt and red pepper flakes. Simmer 5 min.
Carefully fill each jar with oil mixture leaving 1/2-inch headspace. Wipe jar rims clean to remove any traces of oil. Cap seal and process in hot water bath for 20 min. Let flavors marry for 14 days before using.
I'm roasting all the peppers together out on the grill with a bouquet of Rosemary Basil, Oregano and Thyme, and will end up mixing and matching the peppers for various spiciness as I pack them into the jars. They smell heavenly right now! Jars are sterilizing, so it's time to start getting the show on the road.
Between the peppers and the tomatoes, I should get about six pints of roasted sunshine for enjoying in the dark days of Winter.