Peppers

[xspye]

I've just pulled all my pepper plants (slight frost issue!!) and now have about 30 peppers in various colours in a box in my living room. I eat a few but know where near this many and was wondering if any one had an suggestions about how to preserve them.... I'm rather loathed to waste them when they have done so well this year.

[Alice]

Hello Xspye, why not freeze them. Just prepare them as you like to use them - cut, remove seeds, cut into chunks or slices - spread the bits out on a tray or trays. Put the trays in the freezer until frozen, then put the peppers into freezer bags and seal with a crocodile clip (or whatever). The peppers will store perfectly well. No use for salads but excellent for cooking.
If you don't already know this you can do most of your veg and herbs this way.

[dexterdoglancashire]

Hi xspye - do you have a pressure cooker? silly question, but I have some recipes re: preserving but they involve a pressure cooker! DDL

[Waffler]

I found this recipe whilst I was browsing my books the other day, and so wished I had some peppers to make this with! (I did sow pepper seeds, but they - along with several other seedlings - perished on the first really hot day we had, which also happened to be the day I was running late for work and forgot to open the greenhouse! ) Maybe next year!

Roasted Peppers in oil (for antipasti or adding to pasta dishes and pizzas etc.)

3 red peppers (I'm sure you could use any colour, esp. orange and yellow)
3 plump garlic cloves, peeled and lightly bruised
a few sprigs of fresh marjoram or oregano
extra virgin olive oil

Roast the peppers at 425F/210C for 30mins or until the skins blister and the peppers feel soft. Leave to cool, then remove the skin.
Cut the peppers in half on a plate to retain uices. Discard the stems and seeds. Cut in to thick slices and layer in a sterilised jar with the garlic cloves and herbs. Pour in the reserved juices and enough oil to cover the peppers by 1.25cm 0.5".
Cover, and store in the fridge. Home grown peppers should last like this for 2 months.

[Crazy Chickie]

Hi Xspye, I dried some of mine, sliced up small and placed on baking tray, sprinkle with herbs and small amount of salt and stick in cool 100/150c oven. Check and turn them and remove any as they dry. Pack into sterilised jars and cover with olive oil. Add them to sauces n things, very tastie with a concentrated sweet pepper flavour.

[dexterdoglancashire]

Red Pepper Marmalade

6 red peppers, seeds removed and sliced
6 oranges
grated rind and juice of 1 lemon
granulated sugar - see below

Cut oranges into thin clices and put in a preserving pan with the lemon juice and rind, just cover with water and simmer until tender.
Add the peppers and measure how much you have (in pints).
To each pint add 3/4lb warmed sugar, heat gently until dissolved. Bring to the boil rapidly until the marmalade sets when tested.

To test the marmalade remove the pan from the heat, put a little jam onto a cold plate and cool it quickly inside the fridge. Run your finger through the centre and it it is ready it will crinkle slightly and remain in two separate sections. To use a thermometer the setting point for marmalade is 22F.

Pour into warm, sterilised jars, cover and seal.

DDL

[dexterdoglancashire]

Sweet Pepper Chutney

8 large red peppers, seeds removed and chopped finely
8 large green peppers, seeds removed and chopped finely
8 medium sized onions, chopped
1oz salt
12oz granulated sugar
1 heaped teasp mustard seed
1 1/2pts white malt vinegar or white wine vinegar

Put the peppers and onions into a bowl, pour over boiling water to cover then drain immediately. Put into a pan, cover with cold water and bring to the boil. Pour through a colander.
Put the remaining ingredients into a pan and bring slowly to the boil. Add the drained pepper and onion mixture. Bring to the boil and simmer for 20 - 30 minutes.
Turn into small, warmed, sterilised jars and seal. This chutney can be used immediately.

DDL

[dexterdoglancashire]

Red tomato and pepper chutney

5lb good, ripe tomatoes
4 large green peppers, seeded, shredded and blanched
2 large onions, sliced
1oz salt
1/2oz mustard seed
1 1/2pts white malt vinegar or white wine vinegar
Tied in a muslin bag: 1/2oz celery seed, 1/2oz whole allspice, 1/2oz root ginger, 1/4oz cloves, 2 -3 cumin seeds bruised
1lb brown sugar

Scald and skin the tomatoes, cut them in half and remove seeds and juice; strain the seeds and juice and this juice in a preserving pan with the tomatoes.
Add the peppers, onions, salt and mustard seed and simmer gently to 20-25 minutes.
Boil the vinegar with the bag of spices in a separate, coverd pan for 20 - 25 minutes. Remove the spices and add the vinegar to the tomatoes, together with the sugar.
Allow the sugar to dissolve then continue to boil gently for 1 - 2 hours, stirring occasionally, then towards the end of cooking, more frequently.
When the chutney is quite thick, turn it into a bowl and stir. Leave overnight then put into sterilized, warm jars and seal.

DDL