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...
Roasted peppers till they were black...
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:
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.
Will share with my food goddess. We have roasted and pickled, but not both. Thanks!
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