Grow Your Own Magazine

Navbar button growfruitandveg.co.uk Logo
Forum Navigation

+ Reply to Thread
Results 1 to 8 of 8

Thread: Peppers

  1. #1
    xspye is offline Seedling
    Join Date
    Apr 2006
    Location
    Berkshire
    Posts
    79

    Default Peppers

    I've just pulled all my pepper plants (slight frost issue!!) and now have about 30 peppers in various colours in a box in my living room. I eat a few but know where near this many and was wondering if any one had an suggestions about how to preserve them.... I'm rather loathed to waste them when they have done so well this year.

  2. #2
    Alice's Avatar
    Alice is offline Mature Fruiter
    Join Date
    Feb 2006
    Location
    Perthshire, Scotland.
    Posts
    7,006
    Blog Entries
    1

    Default

    Hello Xspye, why not freeze them. Just prepare them as you like to use them - cut, remove seeds, cut into chunks or slices - spread the bits out on a tray or trays. Put the trays in the freezer until frozen, then put the peppers into freezer bags and seal with a crocodile clip (or whatever). The peppers will store perfectly well. No use for salads but excellent for cooking.
    If you don't already know this you can do most of your veg and herbs this way.

  3. #3
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
    Join Date
    May 2006
    Location
    Lancashire
    Posts
    5,509

    Default

    Hi xspye - do you have a pressure cooker? silly question, but I have some recipes re: preserving but they involve a pressure cooker! DDL
    Bernie aka DDL

    Appreciate the little things in life because one day you will realise they are the big things

  4. #4
    Waffler is offline Tuber
    Join Date
    Sep 2006
    Location
    Wiltshire
    Posts
    787

    Default

    I found this recipe whilst I was browsing my books the other day, and so wished I had some peppers to make this with! (I did sow pepper seeds, but they - along with several other seedlings - perished on the first really hot day we had, which also happened to be the day I was running late for work and forgot to open the greenhouse! ) Maybe next year!

    Roasted Peppers in oil (for antipasti or adding to pasta dishes and pizzas etc.)

    3 red peppers (I'm sure you could use any colour, esp. orange and yellow)
    3 plump garlic cloves, peeled and lightly bruised
    a few sprigs of fresh marjoram or oregano
    extra virgin olive oil

    Roast the peppers at 425F/210C for 30mins or until the skins blister and the peppers feel soft. Leave to cool, then remove the skin.
    Cut the peppers in half on a plate to retain uices. Discard the stems and seeds. Cut in to thick slices and layer in a sterilised jar with the garlic cloves and herbs. Pour in the reserved juices and enough oil to cover the peppers by 1.25cm 0.5".
    Cover, and store in the fridge. Home grown peppers should last like this for 2 months.

  5. #5
    Crazy Chickie's Avatar
    Crazy Chickie is offline Sprouter
    Join Date
    Oct 2006
    Location
    Isle of Lewis/ Edge of the World
    Posts
    186

    Default

    Hi Xspye, I dried some of mine, sliced up small and placed on baking tray, sprinkle with herbs and small amount of salt and stick in cool 100/150c oven. Check and turn them and remove any as they dry. Pack into sterilised jars and cover with olive oil. Add them to sauces n things, very tastie with a concentrated sweet pepper flavour.

  6. #6
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
    Join Date
    May 2006
    Location
    Lancashire
    Posts
    5,509

    Default Red Pepper Marmalade

    6 red peppers, seeds removed and sliced
    6 oranges
    grated rind and juice of 1 lemon
    granulated sugar - see below

    Cut oranges into thin clices and put in a preserving pan with the lemon juice and rind, just cover with water and simmer until tender.
    Add the peppers and measure how much you have (in pints).
    To each pint add 3/4lb warmed sugar, heat gently until dissolved. Bring to the boil rapidly until the marmalade sets when tested.

    To test the marmalade remove the pan from the heat, put a little jam onto a cold plate and cool it quickly inside the fridge. Run your finger through the centre and it it is ready it will crinkle slightly and remain in two separate sections. To use a thermometer the setting point for marmalade is 22F.

    Pour into warm, sterilised jars, cover and seal.

    DDL
    Bernie aka DDL

    Appreciate the little things in life because one day you will realise they are the big things

  7. #7
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
    Join Date
    May 2006
    Location
    Lancashire
    Posts
    5,509

    Default Sweet Pepper Chutney

    8 large red peppers, seeds removed and chopped finely
    8 large green peppers, seeds removed and chopped finely
    8 medium sized onions, chopped
    1oz salt
    12oz granulated sugar
    1 heaped teasp mustard seed
    1 1/2pts white malt vinegar or white wine vinegar

    Put the peppers and onions into a bowl, pour over boiling water to cover then drain immediately. Put into a pan, cover with cold water and bring to the boil. Pour through a colander.
    Put the remaining ingredients into a pan and bring slowly to the boil. Add the drained pepper and onion mixture. Bring to the boil and simmer for 20 - 30 minutes.
    Turn into small, warmed, sterilised jars and seal. This chutney can be used immediately.

    DDL
    Last edited by dexterdoglancashire; 04-11-2006 at 07:43 AM.
    Bernie aka DDL

    Appreciate the little things in life because one day you will realise they are the big things

  8. #8
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
    Join Date
    May 2006
    Location
    Lancashire
    Posts
    5,509

    Default Red tomato and pepper chutney

    5lb good, ripe tomatoes
    4 large green peppers, seeded, shredded and blanched
    2 large onions, sliced
    1oz salt
    1/2oz mustard seed
    1 1/2pts white malt vinegar or white wine vinegar
    Tied in a muslin bag: 1/2oz celery seed, 1/2oz whole allspice, 1/2oz root ginger, 1/4oz cloves, 2 -3 cumin seeds bruised
    1lb brown sugar

    Scald and skin the tomatoes, cut them in half and remove seeds and juice; strain the seeds and juice and this juice in a preserving pan with the tomatoes.
    Add the peppers, onions, salt and mustard seed and simmer gently to 20-25 minutes.
    Boil the vinegar with the bag of spices in a separate, coverd pan for 20 - 25 minutes. Remove the spices and add the vinegar to the tomatoes, together with the sugar.
    Allow the sugar to dissolve then continue to boil gently for 1 - 2 hours, stirring occasionally, then towards the end of cooking, more frequently.
    When the chutney is quite thick, turn it into a bowl and stir. Leave overnight then put into sterilized, warm jars and seal.

    DDL
    Bernie aka DDL

    Appreciate the little things in life because one day you will realise they are the big things

Similar Threads

  1. Peppers
    By Kath in forum Vegging Out
    Replies: 5
    Last Post: 26-07-2009, 09:40 AM
  2. Peppers
    By craftygirl24 in forum Vegging Out
    Replies: 3
    Last Post: 19-07-2009, 09:31 PM
  3. Chilli peppers and red peppers not appearing
    By newbieveggie in forum Vegging Out
    Replies: 8
    Last Post: 25-04-2009, 05:48 PM
  4. Peppers
    By Mushroom in forum The Seed Swap
    Replies: 3
    Last Post: 04-10-2008, 06:19 PM
  5. ANY luck with chilli peppers / sweet peppers / aubergines?
    By queen of the cobs in forum Vegging Out
    Replies: 13
    Last Post: 16-07-2007, 04:32 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts