Canned Peppers

Canned Roasted Peppers

I would love to have a variety of peppers in small jars to use during the winter. I would separate sweet from hot varieties.

This recipe came from the “Modern” Guide to Home Canning and Instructions from the National Pressure Cooker Company.

Sounds like a great recipe for me to use with my supply of peppers that I get from the garden this summer.

50 min | 20 min prep 8 pints per batch

* 20 whole bell peppers (green, red and or yellow)
* canning salt

1. Preheat oven to 450 F. (might do this on the grill)

2. Place whole peppers on an un greased baking sheet and place in moderately hot oven for 8 to 10 min. or until skin blisters and browns.

4. Remove from oven and place clean tea towel over peppers until completely cooled.

5. Halve peppers and remove skins, stem and seeds.I use the tea towel to “scrub” off the skins.

6. Flatten peppers and pack in hot clean pint jars.

7. Add scant 1/2 tsp.

8. canning salt to each jar.

9. No additional liquid is needed.

10. Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure.

 

spice things up

An important element to my food storage is to make sure I have enough spices to last me for a year supply. I don’t know if we will ever need to live just off of what is in our storage, but I do know if we ever needed to, I would need A LOT of spices to make my hundreds of pounds of wheat, pinto beans, rice, oats, pasta, etc. taste good!

I LOVE to cook and LOVE buying new spices! The more spices and flavor, the better for me! So…what spices do we need in our food storage to make sure we have enough flavoring to make our food taste good? Besides being able to make our food storage food taste good, having a stocked pantry and food storage filled with a large variety of spices will make cooking and meal planning fun! If you have a good supply of spices in your pantry, you will be able to make nearly ALL recipes.

So…this is what I do. The spices I KNOW I go through quickly I buy at Sams Club in the BIG jars. This way, I know I will use the spice quickly and don’t need to worry about the spices losing their flavor over time. Any of the spices I buy at Sam’s I always make sure I have a backup jar (for when I run out and to make sure I have my year supply).

I buy my spices in three’s that I use most, spices I use sometimes and those that I rarely use (spices I use only every now and then and I usually don’t have a backup).

Here are a list of the spices and flavorings I keep in my storage:

Spices I use ALL of the time and keep in LARGE quantaties:

*Minced Garlic
*Montreal Seasoning (or Kirkland Steak Seasoning)
*Garlic Powder
*Pepper Corns
*Sea Salt
*Parsley
*Lemon Pepper
*Lemon Juice
*Lime Juice
*Vanilla
*Cinnamon
*White Vinegar
*Apple Cider Vinegar
*Beef and Chicken Base
*Lipton Onion Soup Mix
*Dehydrated Onions
*Cumin
*Bay Leaves
*Rosemary
*Molasses

Spices I use often but only buy in smaller quantities:

*Nutmeg
*Dry Mustard
*Red Pepper Flakes
*Curry Powder
*Ginger Powder
*Real Maple Syrup (kind of expensive, but worth it!)
*Cajun Seasoning
*Poppy Seeds
*Sesame Seeds
*Dill
*Sage
*Sesame Oil

RARELY (spices I use rarely and don’t keep an extra of):
*Coconut, orange, mint, peppermint, lemon, butter, almond extracts
*Paprika

This year is a big year for my garden. I really hope to dry a lot of these herbs myself. I have been saving my herb containers as I go through them.
I also planted 8 garlic bulbs in October and hope to have fresh garlic to use this summer. I do plan on saving and re-planting at least 6 of those bulbs I planed last year.