Peppers Calabrese

Post in 'The Inglenook' started by osagebow, Oct 7, 2013.

  1. osagebow

    osagebow
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    My family's canning tradition involves the following ingredients. I used 1 bushel sweet bells,, 1/2 bushel hot bananas, tomato sauce, crushed tomatoes, and diced.
    Plenty of chopped garlic, basil, and some olive oil:
    [​IMG]

    Roast until soft. Stir...stir....stir...Drink and spin ridiculous amounts of BS while stirring.

    [​IMG]

    Add bubbling soft peppers to hot jars. seal.Traditionally, that was it.

    I alone can peppers while some firmness remains and boil them for 45 minutes in a water bath. (Know it all with Biology degree frowned upon by rest of family...what the heck is botulism, anyway?)
    Mine keep longer.They're coming around. After 20 #$%$#@ years...<>

    Back in the day, We would do 6-10 double roaster batches, adding more and more hots to the bottom of the previous batch. Higher number batches were insane by my standards. i do an almost all sweet batch for my wife and kids, and a hot batch for me and to give to relatives. If I disappear from this forum, my oldest brothers have found this thread and eliminated me for omerta violations.

    Buon appetito!

    [​IMG]
     
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  2. DevilsBrew

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    Beautiful work, man.
     
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  3. begreen

    begreen
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    Yum, sounds great. How do you serve, on pasta?
     
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  4. Adios Pantalones

    Adios Pantalones
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    Looks great! I only use approved canning recipes/methods. The idea of something growing in there scares the heck outta me.

    Did a mess of apple sauce last week, and 2 1/2 gallons of saurkraut last night.
     
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  5. Jags

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    That looks great. I too am interested in its basic uses. Bolognese?
     
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  6. osagebow

    osagebow
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    Indeed! There is a bell book recipe that's similar - 45 min is pretty standard for hot tomato canning. Can't believe my relatives haven't had an issue without water bathing them. Darwin swings and misses...


    Definitely bolognese, especially with sausage subbed in, and any other pasta application. Great on "Dego bread" with cheese, sausage sandwiches. Great in omelletes, on burgers, over steak...May even puree some as a BBQ sauce base this year.
     
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    begreen and Jags like this.

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