I just harvested all my peppers because the weather is turning, but every
year I end up with a couple grocery bags full of sweet green peppers. Anyone
have a good recipe for all of them. And I'm not looking for stuffed pepper
recipes, but a way to process all those peppers into something good that I
will be able to enjoy in the coming months.
I would assume they don't freeze well.
Thanks very much in advance.
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Go over to rec.food.preserving, and ask for George.
(They do freeze OK, but I'm out of freezer space so I chopped, blanched,
and dried most of my end-o-the-season green peppers this year)
I wash them, cut them into slices, and freeze them on trays. Then I transfer
them to freezer bags. You can pack many into a small space this way. I mostly
use them in cooking.
If you also have green tomatoes, you can make a delicious green tomato and
sweet pepper relish.
I'm happy to share the recipe. This is what we use, instead of the store bought
stuff. A double batch is enough for us, and for gift giving, until the green
tomatoes roll in again.
The recipe is from a cookbook first published in 1963:
Freezing & Canning COOKBOOK
Revised Edition: Prized Recipes from the Farms of America by the Food Editors
of Farm Journal
GREEN TOMATO/PEPPER RELISH
Makes 12 pints according to the book, but I only ever get about 6 pints out of
1 gallon green tomatoes
2 medium onions
4 large (sweet) green peppers
2 large (sweet) red peppers
1/2 Cup salt
1 tsp mixed pickling spices
3 Cups vinegar
1 Cup water
2 Cups sugar
* Wash, chop and mix vegetables, peeling onions and discarding pepper seeds.
Add salt and let stand for several hours or overnight. Drain liquid and
* Tie spices in clean cheescloth; combine all ingredients and simmer for 30
* Remove bag of spices. Ladle boiling hot mixture into hot jars; adjust lids at
*Process in boiling water bath (212F) 10 minutes.
- You can use all green peppers, if your peppers are sweet. I think the red is
just for colour.
- When I'm in a hurry, or making a double batch, I chop all the ingredients in
a food processor
- When short on time, I've frozen the vegetables, either whole or chopped, then
thawed them and made the relish as per usual. Doesn't seem to affect the taste
- The recipe is old, so I've changed the boiling water bath time to reflect
today's canning standards
I haven't tried this recipe, but since it was on the facing page, and the
orginal poster had a bumper crop of peppers ... and I was typing anyway ....
PEPPER RELISH - makes 6 pints
According to the book, all pepper relishes are best served within six months
after being canned
12 sweet green peppers
12 sweet red peppers
12 small onions, peeled
3 Cups vinegar
1.5 Cups sugar
4 tsp salt
2 tsp celery salt
* Put peppers, seeds discarded, and onions, through food chopper. Add voiling
water to cover; let stand 10 minutes. Drain and discard liquid. Add remaining
ingredients to vegetables. Boil slowly for 15 minutes.
*Ladle into hot jars. Adjust lids at once. Process in boiling water bath (212F)
for 10 minutes.
NOTE: The recipe is old, so I've changed the boiling water bath time to reflect
today's canning standards
- I suppose you could use all green peppers if that's what you have
Green pepper jelly - great with a little cream cheese on a cracker and an
excellent holiday gift item.
Only one of hundreds of recipes available through a Google search.
pam - gardengal
Cut them into slivers, mix with slivers of onions & a few garlic cloves,
add ground black pepper & a bit of paprika & a bit of fresh basil (dried
basil if that's all there is). Fry in wok or large iron skillet at a high
temperature in olive oil keeping it stirred until the sweet peppers & the
onions turn transluscent. Put in sterile mason jar(s). This is a simple
yet superior relish for hamburgers or veggy burgers, hotdogs or tofu dogs,
& can even be pretty good spicing up a fritata.
It can be tweeked with other ingredients or herbs according to one's own
likes. If there are green tomatoes at the end of the season that won't
have time to finish ripening, those can be mixed in the bell pepper
relish, & I've even added "maypop" seeds & rinds together (from
passionflower vines), just so long as the bell peppers & onions are the
dominant ingredient. Mixing other colors of bell peppers gives it a
particular festive look & can be put on the table in little japanese cups
& a tiny spoon for sake of presentation. In the refrigerator this relish
lasts as long as it needs to last.
-paghat the ratgirl
"Of what are you afraid, my child?" inquired the kindly teacher.
"Oh, sir! The flowers, they are wild," replied the timid creature.
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