Storage and Use

  • Peppers stored in the refrigerator in plastic bags will keep for 2 to 3 weeks.
  • Peppers can be frozen after a 3 min water blanch or a 5 min steam blanch for halves or 2 min water blanch or a 3 min steam blanch for rings.
  • Un-pickled peppers should be canned using the hot pack method with 1 inch of head spaced and processed for 35 min using pressure canning at 10 pounds of pressure.
  • Peppers should not be canned in quarts.
  • Pickled peppers can be canned using the water bath method. Follow pickling instructions for processing times.
  • Pepper skins can get touch when canned. It can be removed placing cut peppers skin side down in a medium heat pan. The skin will blister and can be removed once cooled.

Roasted Red Pepper Dip

References

Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service

Markham, B.L. 2014. The MiniFarming™ Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.

Stewart, M. 2010. Roasted Peppers with Garlic and Herbs. Everyday Food. https://www.marthastewart.com/314308/roasted-peppers-with-garlic-and-herbs (accessed 19 June 2018)

Stewart, M. 2011. Roasted-Red-Pepper Dip. Martha Stewart Living. https://www.marthastewart.com/338397/roasted-red-pepper-dip (accessed 19 June 2018).

By Martha Stewart Preheat oven to 450circF. Place:

  • 6 large red bell peppers

Cut side up on a rimmed baking sheet. Drizzle with olive oil. Roast until flesh is tender and skin blisters in spots, about 35 min.

OR

Roast peppers over a gas burner, turning until charred all over, about 10 min.

Let stand until cool enough to handle, then peel and seed peppers.

Pulse peppers in a food processor until coarsely chopped. Add:

  • 1 cup golden raisins, coarsely copped
  • 3 tablespoons salt-packed capers, rinsed well and drained
  • 1 1/2 teaspoons coarsely chopped fresh oregano Pulse to combine. Season with:
  • Salt
  • Red wine vinegar

Makes 3 cups/ 12 servings.

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