Author Topic: Canned Red Pepper Source  (Read 1780 times)

Offline Greekman

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Canned Red Pepper Source
« on: August 06, 2016, 03:20:56 AM »
a perfect fir for pastas and adding some depth in your red sauces.

A work in progress.

Start with these:

These are red pepper (the tick skinned long variety) seconds from the farmer's market. I was lucky to find these, they are fresh, flavorful,  but small, out of typical shape peppers.

Clean and cut


Pulp them


End product before making the sauce

Do not grind too much cos you will start releasing the water in the peppers

spoiler:

 If you are in a hurry cos the their season is going, add LOTS LOTS of olive oil, salt and pepper and COOK DOWN in the oven, Then fill SMALL jars and can.


Offline Greekman

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Re: Canned Red Pepper Source
« Reply #1 on: August 16, 2016, 02:44:55 PM »
And...done!

Tips on the process



Do not cut the peppers to remove the seeds. instead hold the pepper on one hand and push with the thump of the other hand the seed pod in. Then pull it out. You should get what is in the bottom of the pic.

Tear the pepper in parts and use water to remove the rest of the seeds. Put them in the blender/mixer as is.
I suggest turning them into a thick pulp consisting of small chuncks of pepper.



Incredients:
2 pounds of peppers make a bit more than one pound of sauce
lots of salt
some sugar
LOTS of olive oil. (i used about 3/4ths of a quart for 12 pounds of peppers)

The jars washed and ready to fill.



the sauce cooked and reduced untill somehow thick. On the back there is a pot with boiled lids.
(the lids over here are one part, and do not require more than 1/2 turn to lock).

Fill the jars while the sauce is scalding hot. Then Can



the jars filled and ready to store and giveaway...

this week I will be trying a more complex recipe.
« Last Edit: August 16, 2016, 03:12:42 PM by Greekman »

Offline Cedar

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Re: Canned Red Pepper Source
« Reply #2 on: August 16, 2016, 02:55:36 PM »
Greekman, I sent you a pm..

Cedar
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Offline Greekman

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Re: Canned Red Pepper Source
« Reply #3 on: August 16, 2016, 03:19:53 PM »
BTW i foudn a similar recipe to my next try

http://nchfp.uga.edu/publications/nchfp/factsheets/PepperRelish_sweet_framedweb2011.pdf.

there you will also find approximate pressue canning times
« Last Edit: August 16, 2016, 03:34:36 PM by Greekman »

Offline Smurf Hunter

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Re: Canned Red Pepper Source
« Reply #4 on: August 16, 2016, 03:26:48 PM »
I used to work with a Serbian guy who would make something like that.  He would spread onto bagels or toast.

Offline Greekman

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Re: Canned Red Pepper Source
« Reply #5 on: August 16, 2016, 03:37:29 PM »
no wonder...the region where these buggle like peppers are grown, and where this recipe probably comes from, is at the greek borders with former yugoslavia