I started out the day with high hopes of getting all of my red peppers that I purchased (Peppers..peppers and more peppers ) taken care of. Whether frozen, roasted or dehydrated. I managed to get the roasted ones done today. We ended up with a clogged drain which unfortunately involved the drain my kitchen goes to. So it was fun cooking with not using my sink today. ;)
Here is my first ever adventure in roasting red peppers and canning them. My house smells like roasted peppers...which smells delicious. ;)
I decided to roast my peppers on our grill as I have an electric stove and figured it would be much easier to get the char I wanted. Here they are all lined up purdy. ;)
Just a different angle:
As they began to char I thought I'd stick on the few jalapenos that I had. Maybe giving a couple of the jars a zing to them. :)
I guessed they were done. I had never cooked anything that wasn't done until I burnt it. LOL
Into the bucket they went and got covered waiting for them for the steam to help loosen the skins.
Here I am taking off the skins and removing the seeds, membranes and cutting them up into the size pieces I wanted.
Boiling my lids and rings: (I love the steam in the photo)
I sterilized my jars and now I'm going to fill them.
Into my pressure canner and waiting 35 minutes for them to process. (Cool reflections of my kitchen...lol)
I ended up from all those red peppers that I had on the grill into 6 pints of roasted peppers. In two of the pints I also added the jalapenos.
I think they turned out pretty good. Now hopefully tomorrow I can get the rest of the peppers I have taken care of. :)
Thanks for reading. :)
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Comments: 46
Great idea and how to instructions. Your photos are great.
Well off to work on getting some ready to freeze. :)
I've had so much stuff (jalapenos and tomatoes) go to waste this year since I didn't have the energy to can it or preserve it in some way :(
Tomatoes can just be tossed in a freezer bag and tossed into the freezer until you need them. :) I've done the same with jalapenos. Just washed them off and tossed them in whole. That is what I was working through this morning was 4 bags of whole tomatoes. When they start thawing the skins just peel off. Nothing you can't do sitting at a table. :) I always figure if I can sit at the computer I can sit at the table and do something. ;) I have bad knees and a bad back but can sit at the table and work.
And I don't have quite enough room to freeze all my tomatoes whole.
We don't have a lot of room either. For the longest time all we had was the top of one frig. We got a new frig and the old one went to the basement so I have the top of that one too. We've been tossing up picking up a small chest freezer over to Wally World as they have them for $169. Not bad for a price and it would hold veggies...etc.
sister! lol!
"Why do I need to use a pressure canner to can most vegetables?
A water bath canner is fine for acidic fruits and vegetables, such as jams, jellies, applesauce, apple butter, and tomatoes, but for almost all other vegetables, like carrots, squash, green beans, squash, corn, okra, etc. you'll need a pressure canner.
Quoting from the Ohio State University Extension's Fact Sheet:
"Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.
Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. In other words, a sealed jar! Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals. Yes, we have ALL heard about someone's grandmother who canned without a pressure canner and lived to 90. And we all know people who smoked 2 packs a day and lived to 90. But neither is smart to do, and the odds will catch up with most people. You'll literally gambling with your life when you eat low acid foods that were canned using the open water bath, rather than pressure canning method.
Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method. "
I do it cuz I'm sure I'd die from what I made if I didn't. So I use it...lol
Thank you very much! I have been enjoying these roasted peppers. Mmmm good. ;)