Pretty Pickled peppers Preferrred! ( Vanity, Recipe request! )

ME! | 17 July 2003 | tiamat

[tiamat]

Hi there!

So here we are in Michigan, and the Washtenaw county 4-H Youth Fair is in less than two weeks.

My daughter Caitlin is working hard on her projects, but since I am impaired as far as things like sewing are concerned, ( and therefore can't teach her! ) most of her projects will involve food.

This year, we have signed her up to do some canning and preserving.
For her age group and experience level, she needs to have two differet types of things, properly canned and presented. I have all needed equipment.

We are planning on a Strawberry Rhubarb Jam as one, but after some hinting from Daddy, Caitlin has decided that she would like to do a simple Pickled Pepper.

HOT is okay, and bright colors are good, to stand out in the crowd.

Smaller batches are better, but she would like to have a few jars to hand out as gifts come Christmas.

Little help, please Freepers? I KNOW there are some great cooks here!

Thanks in advance!

Tia

[MineralMan]

Try these:


http://www.ext.colostate.edu/pubs/foodnut/09314.html

http://hgic.clemson.edu/factsheets/HGIC3440.htm

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[tiamat]

How cool is that!

thanks!

Have you tried these?

Tia

[MineralMan]

"How cool is that!

thanks!

Have you tried these?

"

Not exactly those, but similar. University sites often have wonderful canning recipes. There are many more, if you do a search on Google for "pickled peppers". Best of luck!

[tiamat]

did the Google search....

I guess that i was hoping that there would be FR Taste-Tested, Blue Ribbon Award Winning Recipes that folks here knew personally!

thanks again for the help!

Tia

[EggsAckley]

When I do pickled peppers, I use the red, orange, and yellow ones, and I "roast" the skin off of them over an open flame (my camp stove). The green ones don't work as well. The blackened skin comes off easily, and then I pack them in a vinegar bath with garlic cloves, or whatever flavor is desired. BUT, I don't "can" them in the traditional way. They last for months in the fridge with just the vinegar.

Check the web for "roasted peppers."

[tiamat]

Cool! Bet they are ymmy and tasty, too!

i WILL check....

Unfortunately for hers to qualify, we gotta actually "can" the suckers, but that's not hard.

Thanks!

[EggsAckley]

My pleasure. Good luck. Let us know how it works out!

[tiamat]

EggsAckley wrote:

My pleasure. Good luck. Let us know how it works out!

*********************************************

LOL!

Oh you gotta believe that i'm going to be posting a whole LOT of "vanities" regardless! (grin! )

Two years ago, she and her llama Frosty were featured on the front page of the local newspaper

That happens again, I will be plastering pics all OVER FR! LOL!

thanks again!

Tia

[jellybean]

Paging Dr. Carlo...Freeper 911!! tiamat urgently needs your assistance.

[carlo3b]

I don't want to interfere with whatever your family has decided, but..LOLOLOL, I am called upon to help kids all of the time with projects just like this..
 
I have witnessed the judging ( by a mixture of brain dead local political, moms and teens) all to often and watched how the winner almost always had some favorite food stuff that everyone knows and loves to eat. The losers were really more difficult, and much more imaginative, but unfamiliar to the tasters... sooooo, I have begun to suggest canning great (EASY) recipes of stuff that most people would prefer to eat.... thus;

Picante Sauce

• 1 gallon of chopped ripe tomatoes, (cherry tomatoes cut in half would work fine)
• 1 1/2 cups sugar
• 2 cups of vinegar
• 1/2 teaspoon of dry oregano
• 2 cups chopped onions
• 8 to 10 jalapeño peppers chopped
• 2 cups sweet bell peppers chopped
• 3 tablespoons of salt.


Mix all and boil down slowly until sauce thickens. Fill jars, seal, and process in
Boiling Water Bath for 15 minutes.

You can adjust the "hot" with your peppers.

 

This is a really authentic Italian pasta sauce, but a bit different than we Italians would make at our homes, because those specialty recipes can vary greatly and may be controversial. (CLAMS, SNAILS, etc)

With this wonderful recipe you have to make a bit more than needed, but it won't last long in any home..

Italian Basil Tomato Sauce

• 10 pounds Roma tomatoes
• 3 onions, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon each, oregano, dry parsley, and Italian seasoning
• 3 tablespoons fresh basil, rolled tight and sliced into ribbons (a procedure call Chiffonade)
• 1 tablespoon salt
• 1 teaspoon crushed red pepper
• 1 teaspoon black pepper
• 1 teaspoon sugar
• Bottled lemon juice or citric acid


1) Wash tomatoes; drain. Blanch, (cut an X at top, and dunk in boiling water for about 1 min.) and peel, core any hard stuff,  and cut into small pieces; set aside.
2) Sauté onions and garlic in olive oil in a large sauce pot.
3) Add tomatoes and seasonings, less the basil. Simmer about 2 hours, stirring occasionally. Press mixture through a sieve or food mill; discard seeds.
4) Cook pulp in a large, uncovered sauce pot over medium high heat until sauce thickens, stirring to prevent
sticking.
5) Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid to each pint jar.
6) Carefully ladle hot sauce into hot jars, and stir in some of the fresh basil leaving 1/4-inch head space.
Wipe jar rim clean. Place lid on jar with sealing compound next
to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

The Fresh basil not only tastes great, but it keeps it's great color and adds to the appearance.

                        Process 35 minutes in a boiling water cannier.
                        Yield: about 4 pints.

                        For altitude adjustment increase processing as indicated below:
                        1,001 – 3,000 ft………...5 minutes
                        3,001 – 6,000 ft……….10 minutes
                        6,001 – 8,000 ft……….15 minutes
                        8,001 – 10,000 ft……...20 minutes

[tiamat]

You sound quite familiar with this sort of thing.

Unfortunantly, tasting is not allowed, but that means the date does not matter.

4-H, like every other thing, is being regulated out the ying-yang because of litigation fears. ( GGgrrrrrrr) so for presentation purposes, looks are everything.
For Caitlin's Christmas purposes, the hot-heads in our family care more about taste

we will try to strike a "happy medium" and we allready have pretty labels to put on the jars.

I should think 6 pints is plenty. She only needs to show two jars. ( 1 each of two different things....)

Have a good source for fresh, as we are rural.

for vinegar and the salt, i will go to the local "Farm and Feed " place and get what they have as that will be authentic and right.
Spices will be from www.penzeys.com

( A WONDERFUL source for good quality spice, folks! Great service and a good catalog with recipes! )
Thank you! You have been MOST helpful and i really appreciate it!

Tia

[tiamat]

Ooooooooh, Carlo!

YUM! And THANK YOU!

Even if we do not go for those, I may try them for the family!
I will show them to her in a minute, to see if she wants to try them

Thank you so much for the time and care!

Tia

[tiamat]

Thanks, jellybean!

And LOOK! the good doctor has provided two recipes!

How cool is that!

Thanks to both of you !

tia

[jellybean]

Dr. Carlo is FR's resident Master Chef, the author of the FR cookbook...The Clinton Legacy Cookbook, and all-around good guy :)

Trust his recipes...you won't go wrong!!

[tiamat]

Oh WOW!

I bought five of those books at Christmas! handed 'em out as gifts!

Should have seen the look on the Token Liberal's face when I handed her hers!

PRICELESS!

thanks again to both of you guys!

Tia

[tiamat]

And THAT gives me something to try with the 8 million pounds of tomatoes I expect we will have by the time school starts.

SIGH

we always plant too many.....

Tia