Roasted Peppers

BrooklynQ · 04-11-2006, 10:30 PM

I made fajitas on the grill today for dinnner. While the meat was cooking I roasted a bunch of red, green, yellow and orange peppers. Now I have all these roasted peper strips sitting in a zip lock bag in the fridge. Any one know how to can them? Or preserve them like the roasted peppers you buy in jar?

FatDad · 04-11-2006, 10:35 PM

Robert,
I would think you could put them in a mason jar with vinegar if you
want them pickled.
Hot water might work also if you don't want pickled.

I haven't put up any that have been cooked so I'm guessing here.

You could use a Food Saver and freeze them also.

tommykendall · 04-11-2006, 10:38 PM

Quote:

Originally Posted by BrooklynQ

I made fajitas on the grill today for dinnner. While the meat was cooking I roasted a bunch of red, green, yellow and orange peppers. Now I have all these roasted peper strips sitting in a zip lock bag in the fridge. Any one know how to can them? Or preserve them like the roasted peppers you buy in jar?

Rob - I know how to can them but I don't think it's quite what you're looking for.

kcquer · 04-11-2006, 11:16 PM

If you have a big enough freezer, put them on a cookie sheet and pop 'em into the freezer until they're solid, then into a ziploc bag. Individually frozen roasted pepper strips!

qman · 04-12-2006, 05:46 AM

I am voting with kcquer on this one, Rob. I would take freezing over canning any day. The cookie sheet method works great.

The Woodman · 04-12-2006, 06:06 AM

You can pack them in olive oil for a week or two, but keep them refrigerated!

Wayne · 04-12-2006, 07:22 AM

Quote:

Originally Posted by The Woodman

You can pack them in olive oil for a week or two, but keep them refrigerated!

If it were me I would freeze 'em kust like KC says. I also might use the stuff quick and not worry about long term storage. Peppers are usually always available fresh and I like them crisp and fresh.

Jorge · 04-12-2006, 08:42 AM

Freezer option should work OK. When I buy Hatch peppers in bulk I roast most of them and Foodsaver them for the freezer. They keep great.

The Woodman · 04-12-2006, 04:31 PM

Quote:

Originally Posted by Jorge

Freezer option should work OK. When I buy Hatch peppers in bulk I roast most of them and Foodsaver them for the freezer. They keep great.

If we're talking roasted "chiles" then you can dehydrate them. I think he is talking about sweet peppers like pimentos.

BrooklynQ · 04-12-2006, 06:00 PM

They were bell peppers. A red, green, yellow and orange. I put them into a jar of pickle juice. It'll be interesting to see how they come out.

Jorge · 04-12-2006, 06:12 PM

Bell pepper will keep fairly well. When I do kababs I include bell pepper on the skewer, use a rotisserie and always end up freezing about half. The Hatch chiles get enough heat to blister the skin for easy removal and soften the skin for later stuffing for rellenos. If I want that type of pepper dehydrated they get hung.

Grilled bell pepper stored in pickle juice...might work in crab cakes....

ciret · 04-12-2006, 06:14 PM

I slow smoked some pablanos, they got kind of leathery like the smoked ones I've seen in the store. I froze em and if I remember they're in there they work real good. I've got too much chit like that in the freezer and I usually find it after I could have used it

I saved steak bones for about 6 or 8 months to make soup and the wife said those anre too old now and threw em out oh well, guess I need to keep better track of what's in there

BrooklynQ · 04-12-2006, 06:16 PM

Quote:

Originally Posted by Jorge

Grilled bell pepper stored in pickle juice...might work in crab cakes....

I think they'll be OK. At all the delis around here when you order a sandwich you can get sweet or hot roasted peppers put on top. The sweet ones, to me anyway, taste like they've been pickled like gerkins. I'll give em a week or two and try them out and let you know.

rookiedad · 04-12-2006, 08:05 PM

another thing you can do with roasted red bell peppers is store in olive oil with some sliced garlic, hydrated white rasins and pinnolli nuts. great on toasted italian bread with fresh mozzarella.
phil

MilitantSquatter · 04-12-2006, 08:50 PM

Good luck with the experiment Rob....

Phil - I just drooled all over the keyboard thinking about that great sandwich idea...throw on some proscuitto di parma and I'm in heaven....

04-11-2006, 10:30 PM	#1
BrooklynQ Banned Join Date: 07-18-04	Roasted Peppers I made fajitas on the grill today for dinnner. While the meat was cooking I roasted a bunch of red, green, yellow and orange peppers. Now I have all these roasted peper strips sitting in a zip lock bag in the fridge. Any one know how to can them? Or preserve them like the roasted peppers you buy in jar?

04-11-2006, 10:35 PM	#2
FatDad is One Chatty Farker Join Date: 07-07-04 Location: Richardson, Texas	Robert, I would think you could put them in a mason jar with vinegar if you want them pickled. Hot water might work also if you don't want pickled. I haven't put up any that have been cooked so I'm guessing here. You could use a Food Saver and freeze them also. __________________ ************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers

04-11-2006, 11:16 PM	#4
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	If you have a big enough freezer, put them on a cookie sheet and pop 'em into the freezer until they're solid, then into a ziploc bag. Individually frozen roasted pepper strips! __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

04-12-2006, 05:46 AM	#5
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	I am voting with kcquer on this one, Rob. I would take freezing over canning any day. The cookie sheet method works great. __________________ qman Para Bellum

04-12-2006, 06:06 AM	#6
The Woodman Full Fledged Farker Join Date: 12-14-05 Location: Mentor, Oh	You can pack them in olive oil for a week or two, but keep them refrigerated! __________________ Weber Smokey Mountain Cooker -18" Weber One Touch Gold Klose 84" x 24" Mobile W/ 24" x 30" Upright Rickenbacker 4004 Cii -Rickenbacker 4003-09 Rickenbacker 4001 - RIckenbacker 4001c64 Rickenbacker Fretless 4003-08- Fender P-Bass Warwick Fretless Corvette-Gibson EB-3 [URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL]

04-12-2006, 08:42 AM	#8
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Freezer option should work OK. When I buy Hatch peppers in bulk I roast most of them and Foodsaver them for the freezer. They keep great. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

04-12-2006, 06:00 PM	#10
BrooklynQ Banned Join Date: 07-18-04	They were bell peppers. A red, green, yellow and orange. I put them into a jar of pickle juice. It'll be interesting to see how they come out.

04-12-2006, 06:12 PM	#11
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Bell pepper will keep fairly well. When I do kababs I include bell pepper on the skewer, use a rotisserie and always end up freezing about half. The Hatch chiles get enough heat to blister the skin for easy removal and soften the skin for later stuffing for rellenos. If I want that type of pepper dehydrated they get hung. Grilled bell pepper stored in pickle juice...might work in crab cakes.... __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

04-12-2006, 06:14 PM	#12
ciret Full Fledged Farker Join Date: 05-02-04 Location: Racine, WI	I slow smoked some pablanos, they got kind of leathery like the smoked ones I've seen in the store. I froze em and if I remember they're in there they work real good. I've got too much chit like that in the freezer and I usually find it after I could have used it I saved steak bones for about 6 or 8 months to make soup and the wife said those anre too old now and threw em out oh well, guess I need to keep better track of what's in there __________________ ==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching

04-12-2006, 08:05 PM	#14
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	another thing you can do with roasted red bell peppers is store in olive oil with some sliced garlic, hydrated white rasins and pinnolli nuts. great on toasted italian bread with fresh mozzarella. phil

04-12-2006, 08:50 PM	#15
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Good luck with the experiment Rob.... Phil - I just drooled all over the keyboard thinking about that great sandwich idea...throw on some proscuitto di parma and I'm in heaven.... __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

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