There never seem to be enough of these peppers to last from one season to the next, so I've resolved to put up about three times what I normally do, which is normally 8 or 10 half pints. Here's the recipe:
https://cookingupastory.com/how-to-can-marinated-red-peppers-video-recipe
The process begins by roasting and peeling the peppers. When it's 90F outside, I hate firing up the broiler, so I toss the peppers on a hot grill and roast them that way, which I started yesterday, finishing the balance of what peppers I have this morning.
Because we've had such terrible growing conditions this year, I resorted to buying some peppers at one of the local orchards/markets. As for what variety does best in this preparation, the meatier they are, the easier they seem to peel. This year, I'm growing at least a half dozen varieties of sweet peppers, and purchased some Gypsy and bell peppers. I'm also growing some "Mad Hatter" bishop's crown type peppers which seem to be on the meatier side, so I'll try this recipe with them when they are ready. Maybe I'll try the Aji Jobito, too.
Note to self: Elephant Ears are terrific sweet peppers and would probably make great stuffers, but they're a PITA to peel once roasted.
When I pull the peppers off the grill, they get tossed in a big bowl covered with plastic wrap and they steam for a bit. It seems to help make them easier to peel. When I do peel them, I find it easier to keep a bowl of water handy. That way, if I get too many seeds or bits of skin on my hands, I can just dip my hand in the bowl to get rid it so it doesn't end up in the jars. The video that accompanies the recipe shows the author rinsing the peppers under the faucet. In my mind, all that is doing is rinsing off flavor, so I skip that. I clean them off the best I can with my hands, then put them to the side, letting my OCD pile them up by color and variety.
If you're thinking of canning some of these peppers, the quantity of "brine" the recipe makes is way more necessary for the few peppers she's canning. What it makes could easily do 6 or 8 half-pints, not the 2 half-pints she prepares in the recipe. And, pints is all I can of these peppers now and one recipe handled the 4 pints I did this morning, with leftovers. While I suppose the size jars you're using dictates how much brine you'll need, be aware you'll probably have some leftovers. Don't toss it, it's delicious!
I have one of the tall pots she uses in the video and I have to say it's really handy for small-batch canning. However, it will hold only one pint jar at a time. Actually, I believe it's an asparagus pot. And, my hand-me-down blue enamel canning pot & rack won't hold the new shape of jars, so I just put a silicone trivet in the bottom of my stock pot and use that.
And, here's the final product! It will be hard to keep from opening these before the season ends. What I usually do is "put up" all the peppers I've prepared and, if there's not enough to fill the last jar, I just keep that one in the fridge and use it to satisfy my appetite.
https://cookingupastory.com/how-to-can-marinated-red-peppers-video-recipe
The process begins by roasting and peeling the peppers. When it's 90F outside, I hate firing up the broiler, so I toss the peppers on a hot grill and roast them that way, which I started yesterday, finishing the balance of what peppers I have this morning.
Because we've had such terrible growing conditions this year, I resorted to buying some peppers at one of the local orchards/markets. As for what variety does best in this preparation, the meatier they are, the easier they seem to peel. This year, I'm growing at least a half dozen varieties of sweet peppers, and purchased some Gypsy and bell peppers. I'm also growing some "Mad Hatter" bishop's crown type peppers which seem to be on the meatier side, so I'll try this recipe with them when they are ready. Maybe I'll try the Aji Jobito, too.
Note to self: Elephant Ears are terrific sweet peppers and would probably make great stuffers, but they're a PITA to peel once roasted.
When I pull the peppers off the grill, they get tossed in a big bowl covered with plastic wrap and they steam for a bit. It seems to help make them easier to peel. When I do peel them, I find it easier to keep a bowl of water handy. That way, if I get too many seeds or bits of skin on my hands, I can just dip my hand in the bowl to get rid it so it doesn't end up in the jars. The video that accompanies the recipe shows the author rinsing the peppers under the faucet. In my mind, all that is doing is rinsing off flavor, so I skip that. I clean them off the best I can with my hands, then put them to the side, letting my OCD pile them up by color and variety.
If you're thinking of canning some of these peppers, the quantity of "brine" the recipe makes is way more necessary for the few peppers she's canning. What it makes could easily do 6 or 8 half-pints, not the 2 half-pints she prepares in the recipe. And, pints is all I can of these peppers now and one recipe handled the 4 pints I did this morning, with leftovers. While I suppose the size jars you're using dictates how much brine you'll need, be aware you'll probably have some leftovers. Don't toss it, it's delicious!
I have one of the tall pots she uses in the video and I have to say it's really handy for small-batch canning. However, it will hold only one pint jar at a time. Actually, I believe it's an asparagus pot. And, my hand-me-down blue enamel canning pot & rack won't hold the new shape of jars, so I just put a silicone trivet in the bottom of my stock pot and use that.
And, here's the final product! It will be hard to keep from opening these before the season ends. What I usually do is "put up" all the peppers I've prepared and, if there's not enough to fill the last jar, I just keep that one in the fridge and use it to satisfy my appetite.