Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss

Roast Red Peppers?

0 views
Skip to first unread message

SPOONS

unread,
Oct 17, 2002, 2:51:40 PM10/17/02
to
Hi all,

I have 4 dozen red peppers & I would like to know how to preserve roasted
red peppers slices?

TIA

Ciao
SPOONS


Eric Deaver

unread,
Oct 18, 2002, 10:20:11 PM10/18/02
to
On Thu, 17 Oct 2002 18:51:40 GMT, "SPOONS" <golden...@hotmail.com>
wrote:

Roast 'em, Peel 'em, and Freeze 'em.

Eric

SPOONS

unread,
Oct 18, 2002, 9:52:33 AM10/18/02
to
I already did a few doz like that already and I was wondering if there was
another way of preserving them, either in oil or vinegar? The ones in the
store are so expensive and I think they're stored in oil. I'd like to try
that but I'm not sure how to go about it?
Thanks
SPOONS

"Eric Deaver" <ede...@NOSPAAMMMadelphia.net> wrote in message
news:g9g1ruo4md2vd934k...@4ax.com...

mellee

unread,
Oct 18, 2002, 4:40:49 PM10/18/02
to
On Fri, 18 Oct 2002 13:52:33 GMT, "SPOONS" <goldenspoons@@hotmail.com>
wrote:

>I already did a few doz like that already and I was wondering if there was
>another way of preserving them, either in oil or vinegar? The ones in the
>store are so expensive and I think they're stored in oil. I'd like to try
>that but I'm not sure how to go about it?
>Thanks
>SPOONS
>
>

This works well for me (without the horseradish):
http://www.msue.msu.edu/imp/mod01/01600863.html

Lynne

Johnson

unread,
Oct 18, 2002, 7:06:18 PM10/18/02
to

"SPOONS" <golden...@hotmail.com> wrote in message
news:0FDr9.8144$mxk1...@news04.bloor.is.net.cable.rogers.com...
The "Complete Book of Small Batch Preserving" by Ellie Topp and
Margaret Howard has a nice recipe for canning roasted red peppers in
vinegar (pickling, in other words). You can store them in oil in the
refrigerator for a little while, or freeze them. Freezing is easiest.

Cyndi


Ginger

unread,
Oct 26, 2002, 3:29:09 PM10/26/02
to
I found this


Roasted Red Peppers
Roast Peppers 30 minutes at 375 degrees F. Cool thoroughly in closed paper
bag. Skin, core and seed. Cut flesh into suitable strips and place in
sealable one-pint glass canning jars.

Prepare brine: To 1 cup (250 ml) water, add 1 level tablespoon kosher salt
and 1/2 level teaspoon Citric acid monohydrate, food grade. Also known as
sour salt. pH will be 3 - 4 using pH paper.

Add enough brine to fill jars. Process in boiling water bath 35 min at sea
level to 450 feet above. Seal jar and allow to come to room temperature.

I store mine in the refrigerator: they tend to get used up pretty fast. Jars
recycled from marmalade or preserves work fine for this if they have the
safety snap-button feature on the lid.


From: Newsgroups: rec.food.preserving
Posted By: Jerome Freed, jjf...@netreach.net
Post Date: Wed, 15 Apr 1998


"SPOONS" <golden...@hotmail.com> wrote in message
news:0FDr9.8144$mxk1...@news04.bloor.is.net.cable.rogers.com...

0 new messages