Many, many peppers

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mbrookes
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2011/12/07 13:16:30 (permalink)

Many, many peppers

We are expecting a hard freeze tonight so we picked all of our peppers. We have a LOT of cayennes and sweet banannas. Any ideas how to use them up?
#1

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    Michael Hoffman
    Double-chop Porterhouse
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    Re:Many, many peppers 2011/12/07 13:28:13 (permalink)
    Stuff the banana peppers with bulk hot Italian sausage and bake them in a marinara sauce, then serve them over penne rigate.
    #2
    mbrookes
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    Re:Many, many peppers 2011/12/07 13:30:56 (permalink)
    hat sounds good. Can I stuff the peppers and then freeze them? I'm talking a lot of peppers.
    #3
    Michael Hoffman
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    Re:Many, many peppers 2011/12/07 13:46:34 (permalink)
    mbrookes

    hat sounds good. Can I stuff the peppers and then freeze them? I'm talking a lot of peppers.


    That I don't know.
    #4
    ann peeples
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    Re:Many, many peppers 2011/12/07 13:49:08 (permalink)
    Par boil the peppers, cut in half and seeded, for three minutes. Cool, then stuff them.Ready to freeze!
    #5
    mar52
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    Re:Many, many peppers 2011/12/07 14:47:43 (permalink)
    Bananas:
     
    Roast, skin and freeze
     
    Roast, skin and pickle in a brine of vinegar and sugar and can/jar.
     
    Cayennes:  Dry and crush.  Bottle in cute glass spice bottles and give as Christmas gifts.... straight from your garden.
     
     
    #6
    edwmax
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    Re:Many, many peppers 2011/12/07 15:06:54 (permalink)
    The peppers will keep in the frig for several days while you decide what to do with them or find time to work um.
     
    Freezing will do for those you want to used later as a fresh in cooking.  Rake the seeds out or freeze whole.
    Make hot sauce or pickle the rest.  I just put them in a 2 gal jar and use as needed.    ... I have pictures I will post later.
    #7
    mar52
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    Re:Many, many peppers 2011/12/07 15:52:52 (permalink)
    You could also make pepper sauce with the cayennes.  The kind where you just use the vinegar out of the bottle on things like beans and greens.
     
    Fill bottle with peppers, a teaspoon of alum and then top with vinegar.
     
    I used to use Catsup bottles when doing them.
    #8
    edwmax
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    Re:Many, many peppers 2011/12/07 17:08:10 (permalink)

     
    1st on left:  roasted jalapeno pepper sauce that I'm using, table bottle; and I have give several bottles as gifts.
    2nd on left: 2 gal jar of roasted jalapenos and I refill smaller bottles as needed from.  I started that jar in 2007. I remover the peppers this summer and replace with new roasted jalapenos.  I made the jar of red pepper sauce (ground) on the right with the aged roasted peppers.
    The 3rd & 4th large jars are fresh jalapenos (not roasted). These were picked last month just before our 1st freeze. 
     

     
    From the left: again the ground jalapeno pepper sauce
    2nd jar: a few left over habanero peppers in brine-vinegar
    3rd & 4th jars: 5 pint jars with cayenne peppers & a few habanero to boost the heat.
    5th jar: a quart jar the same as 3 & 4
    I just didn't have another large 2 gal jar on hand for the cayenne peppers. so I use what I had.
    post edited by edwmax - 2011/12/07 17:18:40
    #9
    chewingthefat
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    Re:Many, many peppers 2011/12/07 17:15:20 (permalink)
    Seed the cayennes, chop fine and mix with grape jelly, makes a great sauce for many things, we use it here with our jalapeno poppers. Fry up some wings, coat them with it, ya got a sweet, spicy tasty, unusual wing.
    #10
    fishtaco
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    Re:Many, many peppers 2011/12/07 17:27:29 (permalink)
    chewingthefat

    Seed the cayennes, chop fine and mix with grape jelly, makes a great sauce for many things, we use it here with our jalapeno poppers. Fry up some wings, coat them with it, ya got a sweet, spicy tasty, unusual wing.

     
    Also good with orange marmalade.

    #11
    mbrookes
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    Re:Many, many peppers 2011/12/09 16:30:13 (permalink)
    Thanks for all the ideas. Edwmax, the jars are beautiful. I'm off the the kitchen now.
    #12
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