Home |
Search |
Today's Posts |
#16
|
|||
|
|||
Who cares!
"StanB" wrote in message ... Thx. "EV" wrote in message ... StanB wrote: "EV" wrote in message [] If you also have green tomatoes, you can make a delicious green tomato and sweet pepper relish. Care to share your recipe? I'm happy to share the recipe. This is what we use, instead of the store bought stuff. A double batch is enough for us, and for gift giving, until the green tomatoes roll in again. The recipe is from a cookbook first published in 1963: Freezing & Canning COOKBOOK Revised Edition: Prized Recipes from the Farms of America by the Food Editors of Farm Journal ISBN:0-385-00487-7 GREEN TOMATO/PEPPER RELISH Makes 12 pints according to the book, but I only ever get about 6 pints out of the recipe. 1 gallon green tomatoes 2 medium onions 4 large (sweet) green peppers 2 large (sweet) red peppers 1/2 Cup salt 1 tsp mixed pickling spices 3 Cups vinegar 1 Cup water 2 Cups sugar * Wash, chop and mix vegetables, peeling onions and discarding pepper seeds. Add salt and let stand for several hours or overnight. Drain liquid and discard. * Tie spices in clean cheescloth; combine all ingredients and simmer for 30 minutes * Remove bag of spices. Ladle boiling hot mixture into hot jars; adjust lids at once. *Process in boiling water bath (212F) 10 minutes. NOTES: - You can use all green peppers, if your peppers are sweet. I think the red is just for colour. - When I'm in a hurry, or making a double batch, I chop all the ingredients in a food processor - When short on time, I've frozen the vegetables, either whole or chopped, then thawed them and made the relish as per usual. Doesn't seem to affect the taste or texture - The recipe is old, so I've changed the boiling water bath time to reflect today's canning standards ------------ I haven't tried this recipe, but since it was on the facing page, and the orginal poster had a bumper crop of peppers ... and I was typing anyway .... PEPPER RELISH - makes 6 pints According to the book, all pepper relishes are best served within six months after being canned 12 sweet green peppers 12 sweet red peppers 12 small onions, peeled Boiling water 3 Cups vinegar 1.5 Cups sugar 4 tsp salt 2 tsp celery salt * Put peppers, seeds discarded, and onions, through food chopper. Add voiling water to cover; let stand 10 minutes. Drain and discard liquid. Add remaining ingredients to vegetables. Boil slowly for 15 minutes. *Ladle into hot jars. Adjust lids at once. Process in boiling water bath (212F) for 10 minutes. NOTE: The recipe is old, so I've changed the boiling water bath time to reflect today's canning standards - I suppose you could use all green peppers if that's what you have Enjoy, EV |
#17
|
|||
|
|||
"Toonartist" wrote in message ... Hey all, I just harvested all my peppers because the weather is turning, but every year I end up with a couple grocery bags full of sweet green peppers. Anyone have a good recipe for all of them. And I'm not looking for stuffed pepper recipes, but a way to process all those peppers into something good that I will be able to enjoy in the coming months. I would assume they don't freeze well. Any suggestions? Thanks very much in advance. I would dry them, then crumble and powder them for use in other recipes. Canning them comes to mind if you want to keep some whole, as does pickling. -- K. Sprout the Mung Bean to reply... ,,Cat's Haven Hobby Farm,,Katraatcenturyteldotnet,, http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
#18
|
|||
|
|||
"Toonartist" wrote in message
... Hey all, I just harvested all my peppers because the weather is turning, but every year I end up with a couple grocery bags full of sweet green peppers. Anyone have a good recipe for all of them. And I'm not looking for stuffed pepper recipes, but a way to process all those peppers into something good that I will be able to enjoy in the coming months. I would assume they don't freeze well. Any suggestions? Thanks very much in advance. Cut them into slivers, mix with slivers of onions & a few garlic cloves, add ground black pepper & a bit of paprika & a bit of fresh basil (dried basil if that's all there is). Fry in wok or large iron skillet at a high temperature in olive oil keeping it stirred until the sweet peppers & the onions turn transluscent. Put in sterile mason jar(s). This is a simple yet superior relish for hamburgers or veggy burgers, hotdogs or tofu dogs, & can even be pretty good spicing up a fritata. It can be tweeked with other ingredients or herbs according to one's own likes. If there are green tomatoes at the end of the season that won't have time to finish ripening, those can be mixed in the bell pepper relish, & I've even added "maypop" seeds & rinds together (from passionflower vines), just so long as the bell peppers & onions are the dominant ingredient. Mixing other colors of bell peppers gives it a particular festive look & can be put on the table in little japanese cups & a tiny spoon for sake of presentation. In the refrigerator this relish lasts as long as it needs to last. -paghat the ratgirl -- "Of what are you afraid, my child?" inquired the kindly teacher. "Oh, sir! The flowers, they are wild," replied the timid creature. -from Peter Newell's "Wild Flowers" Visit the Garden of Paghat the Ratgirl: http://www.paghat.com |
#19
|
|||
|
|||
Relish was our favorite thing. Many recipes but the most colorful and
palatable call for a mix of green and red peppers (bell). Delicious! Mike "EV" wrote in message ... Toonartist wrote: Hey all, I just harvested all my peppers because the weather is turning, but every year I end up with a couple grocery bags full of sweet green peppers. Anyone have a good recipe for all of them. And I'm not looking for stuffed pepper recipes, but a way to process all those peppers into something good that I will be able to enjoy in the coming months. I would assume they don't freeze well. Any suggestions? I wash them, cut them into slices, and freeze them on trays. Then I transfer them to freezer bags. You can pack many into a small space this way. I mostly use them in cooking. If you also have green tomatoes, you can make a delicious green tomato and sweet pepper relish. EV Thanks very much in advance. -- Don't forget to check out my cartoon, Virtual Humor! http://www.kevinduffy.net/vh.htm |
#20
|
|||
|
|||
I have cut them the tops off, strips and small cubes. Cleaned out the inners
and frozen them in bags with great sucess. The halves are perfect for stuffed peppers. The rest goes for scrambled eggs and peppers or Italian Sausage with pepper strips. Not so hot in stirfry if you like them crispy. BetsyB "Michael H. McGrath" wrote in message ... Relish was our favorite thing. Many recipes but the most colorful and palatable call for a mix of green and red peppers (bell). Delicious! Mike "EV" wrote in message ... Toonartist wrote: Hey all, I just harvested all my peppers because the weather is turning, but every year I end up with a couple grocery bags full of sweet green peppers. Anyone have a good recipe for all of them. And I'm not looking for stuffed pepper recipes, but a way to process all those peppers into something good that I will be able to enjoy in the coming months. I would assume they don't freeze well. Any suggestions? I wash them, cut them into slices, and freeze them on trays. Then I transfer them to freezer bags. You can pack many into a small space this way. I mostly use them in cooking. If you also have green tomatoes, you can make a delicious green tomato and sweet pepper relish. EV Thanks very much in advance. -- Don't forget to check out my cartoon, Virtual Humor! http://www.kevinduffy.net/vh.htm |
#21
|
|||
|
|||
BetsyB wrote:
I have cut them the tops off, strips and small cubes. Cleaned out the inners and frozen them in bags with great sucess. The halves are perfect for stuffed peppers. The rest goes for scrambled eggs and peppers or Italian Sausage with pepper strips. Not so hot in stirfry if you like them crispy. BetsyB Last year, I diced, blanched, and dehydrated mine. (They took Reserve Champion at the county fair this year) A couple of grocery bags full of green peppers will make about a pint and a half of dehydrated peppers. Best regards, Bob |
#22
|
|||
|
|||
Green peppers can be the basis of a spectacularly good hamburger relish
that can be canned & kept for years, or even in the refrigerator for months. Cut the peppers into long thin strips. To make the eventual relish more colorful, add in a few red, orange, & yellow peppers. Also cube or cut into long pieces a mess of sweet onions. Fry at a high temperature in lots of olive oil, adding fresh ground black pepper & a few mashed garlic cloves, cooked until the green peppers & onions are transluscent with just a touch of blackened edges. A hell of a lot of peppers & onions will melt down into a gallon of oil-preserved relish that just about never spoils. Variations can be done on this adding garden sedums (Sedum rupestris, S. oreganum, S. acre all make nice components of a relish), purple passionflower maypop skins that aren't good for much else but are a good substitute for green tomatoes in a relish, & some finely cut up garden herbs (fresh basil &/or oregano, small amounts of beebalm & licorice hyssop, or finely cut up celery). But even with just sweet peppers, sweet onions, & ground black pepper & garlic fried in olive oil it's a pretty rich clean good flavor requiring no further tinkering unless for fun & experimentation. I use such homemade relishes on tofu hotdogs & gardenburgers since i'm vegetarian. -paghat the ratgirl -- Get your Paghat the Ratgirl T-Shirt he http://www.paghat.com/giftshop.html "In every country and in every age, the priest has been hostile to liberty. He is always in alliance with the despot." -Thomas Jefferson |
Reply |
|
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
What to do with tons of sweet green peppers | Edible Gardening | |||
Yard Sale with tons of Gardening stuff | North Carolina | |||
FREE - 5 tons of river rock | Texas | |||
What to do with tons of sweet green peppers | Edible Gardening | |||
my garden has tons of snails | Gardening |