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Saturday, October 1, 2011

Pickling peppers at the end of the world...

Ok, maybe not the END of the world, but the end of the season anyway.

Thanks to my cousin Paul for inspiring us with the flavor and ease of roasted peppers.  We use them all the time.  And to Hank for the simple method of saving the summers bounty.

Here's what we did today...

Picked peppers and washed them
setup an outdoor kitchen (in the rain, 46 degrees F... nice)

Roasted peppers till they were black...

Put them in a pot to steam...
After they steamed we cleaned them, took the seeds out, cut them up and put them in jars with a bit of brine...


Then we canned them in the pressure canner for 10 min.

They will be great later when its cold out and we need a touch of summer.

2 comments:

Anna said...

Yummy! We roast peppers all the time, but I never thought of canning them before. What a great way to preserve them while they are still in season.

jack-of-all-thumbs said...

Will share with my food goddess. We have roasted and pickled, but not both. Thanks!

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