Slovenian Oil-Packed Roasted Peppers
thread started by Denise (9/16/05)
We have a bumper crop of peppers this year.
My Slovenian grandmother used to roast them, slice them lengthwise and pour olive oil over them to preserve them. Does anyone have details of this process? My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.
We've dried quite a few, but it's just not the same. Frozen ones are okay in stews, but I love those roasted/oiled ones best.
Maggie's wrote:
Been there done that, Roast with olive oil. While they're roasting boil jars and lids. Keep in boiling water. Remove one jar at a time, put peppers and oil in and seal.
Oil has to be hot. Be sure to wipe the rim of the jar before you put lid on. Keep lids boiling too.
jp's list of links on the 'net for oil-packed roasted pepper recipes (plus a few pickled pepper recipes):
PepperFool Recipes: Canned
There are other canning and pickling recipes on this website.
http://www.pepperfool.com/recipes/canned/oil_packed.html
Vegan Chef
http://www.veganchef.com/recipes.htm
Fiery Foods & Barbecue Central
http://www.fiery-foods.com/dave/pickle.html
Pickling recipes, some at low temperature to minimize mushiness:
University of California, Division of Agriculture and Natural Resources
http://anrcatalog.ucanr.edu/pdf/8004.pdf
(Reply to: My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.)
Check the recipe. Some are safe, some aren't. If you aren't sure, you can probably refrigerate them instead. That should slow down any dangerous spoilage. Although tons of people do eat unrefrigerated oil-packed garlic, peppers, etc., there is still a small risk of botulism.
Another thing to do with roasted peppers is freeze them. They work great for cooking.
--jp, soon to restock the freezer with roasted chilis since it's that time of year again
thread started by Denise (9/16/05)
We have a bumper crop of peppers this year.
My Slovenian grandmother used to roast them, slice them lengthwise and pour olive oil over them to preserve them. Does anyone have details of this process? My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.
We've dried quite a few, but it's just not the same. Frozen ones are okay in stews, but I love those roasted/oiled ones best.
Maggie's wrote:
Been there done that, Roast with olive oil. While they're roasting boil jars and lids. Keep in boiling water. Remove one jar at a time, put peppers and oil in and seal.
Oil has to be hot. Be sure to wipe the rim of the jar before you put lid on. Keep lids boiling too.
jp's list of links on the 'net for oil-packed roasted pepper recipes (plus a few pickled pepper recipes):
PepperFool Recipes: Canned
There are other canning and pickling recipes on this website.
http://www.pepperfool.com/recipes/canned/oil_packed.html
Vegan Chef
http://www.veganchef.com/recipes.htm
Fiery Foods & Barbecue Central
http://www.fiery-foods.com/dave/pickle.html
Pickling recipes, some at low temperature to minimize mushiness:
University of California, Division of Agriculture and Natural Resources
http://anrcatalog.ucanr.edu/pdf/8004.pdf
(Reply to: My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.)
Check the recipe. Some are safe, some aren't. If you aren't sure, you can probably refrigerate them instead. That should slow down any dangerous spoilage. Although tons of people do eat unrefrigerated oil-packed garlic, peppers, etc., there is still a small risk of botulism.
Another thing to do with roasted peppers is freeze them. They work great for cooking.
--jp, soon to restock the freezer with roasted chilis since it's that time of year again