Today I tackled all those peppers. I had about 3 pounds of green and red bell peppers and 5 poblanos, mostly from the farm but a few were from my roof garden. I didn't want to make a relish again, so I decided I might try roasting and pickling them.
The roasting part is easy enough, but the peeling and slicing is rather messy. I kept the red, green and poblanos in separate bowls in an attempt to make nice layered arrangements with the red and green peppers. The poblanos fit into a half-pint jar with some of the onions and garlic from the brine. I tried to get all the others into my remaining 3 half-pint jars, and that just didn't work. I had to switch to pint jars and I ended up with 2 pints of somewhat jumbled red and green peppers. Oh, well! This was from the Ball Complete Book of Home Preserving, page 317.
The roasting part is easy enough, but the peeling and slicing is rather messy. I kept the red, green and poblanos in separate bowls in an attempt to make nice layered arrangements with the red and green peppers. The poblanos fit into a half-pint jar with some of the onions and garlic from the brine. I tried to get all the others into my remaining 3 half-pint jars, and that just didn't work. I had to switch to pint jars and I ended up with 2 pints of somewhat jumbled red and green peppers. Oh, well! This was from the Ball Complete Book of Home Preserving, page 317.
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