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Peppers Calabrese

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

  1. osagebow

    osagebow Minister of Fire

    Joined:
    Jan 29, 2012
    Messages:
    1,326
    Loc:
    Shenandoah Valley, VA
    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

    DevilsBrew Minister of Fire

    Joined:
    Apr 21, 2013
    Messages:
    659
    Beautiful work, man.
  3. begreen

    begreen Mooderator Staff Member

    Joined:
    Nov 18, 2005
    Messages:
    46,586
    Loc:
    South Puget Sound, WA
    Yum, sounds great. How do you serve, on pasta?
  4. Adios Pantalones

    Adios Pantalones Minister of Fire

    Joined:
    May 20, 2008
    Messages:
    6,400
    Loc:
    S.NH- Mass's smoking section
    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.
  5. Jags

    Jags Moderate Moderator Staff Member

    Joined:
    Aug 2, 2006
    Messages:
    14,749
    Loc:
    Northern IL
    That looks great. I too am interested in its basic uses. Bolognese?
  6. osagebow

    osagebow Minister of Fire

    Joined:
    Jan 29, 2012
    Messages:
    1,326
    Loc:
    Shenandoah Valley, VA
    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.
    begreen and Jags like this.

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