Make sure you are getting the most from your garden by learning how to roast and can your garden’s pepper harvest.
Every year, I plant my garden with tons of peppers and tomatoes. I use these in so many different ways that, to me, there just never seems to be enough. I put peppers in omelets, in soups, on pizzas… just about everything can be better with peppers.
Peppers are one of the easiest things to freeze. You just cut them into strips or dice them up and throw into a baggie in the freezer. (Getting most of the air out and label and date them, of course.) But this year, my freezer space has been monopolized by the amount of meat that we have stored up.
You can, of course, roast your pepper and then freeze them instead of canning them. I simply have begun canning them because we are setting up a separate “canning storage pantry” for all of my garden canned goodies. I will be canning meat and more since there is going to be so much more room!! (I will be updating you all about our set up and plan. It’s going to be awesome!)
Line rimmed baking sheets or 9×13 pans with tin foil. Wash, stem, seed the peppers.
Put on ungreased surface cut side down. Roast at 375 F for about 25 to 30 minutes, until the skin begins to char.
Remove from oven, let cool for about 10 to 15 minutes or until cool enough to handle without blistering your fingers like the skin of the peppers.
The skin should be wrinkled. Pinch the skin at one end, and you should be able to pull it away entirely from the pepper. If the skin isn’t wrinkled and easily gripped, you need to roast longer. If the skin sticks and does not easily pull off, then let it cool more.
There are other methods of roasting peppers, but the above is my go to. I have also pan roasted on my stove top and I have roasted them over the outdoor grill if it’s a nice summer day and I would rather be outside.
I have yet to try to smoke peppers and see how that flavor compared to regular roasting. It should be interesting, to say the least. Don’t worry, that is on the list of things to try once the garden comes in next summer. I will definitely update you all on the outcome and the method we use.
If any of you has tried smoking them, I’d love to hear how you did it and how it turned out. I love having different methods to use in cooking and preserving. And the added bonus is that I can have the Redneck in charge of the smoker and get to do something else. LOL
Canning Your Peppers
I typically only start preserving once I have at least a couple of pounds of peppers ready. You will want to have at least a pound starting out, or honestly, I don’t think it’s worth the time to drag out the pressure canner.
The ONLY safe way to can peppers is using a pressure canner. If you do not have or want to use a pressure canner, you may choose to pickle them instead. (I’ll get that recipe posted ASAP and update this post.)
Home Canned Roasted Peppers
- fresh peppers sweet, jalapeno, chili, or other fresh peppers
Remove cores and seeds.
Cut bell and other large peppers into quarters. Smaller peppers may be left whole or halved after core and seeding.
Pack into sterilized, hot pint jars. (May also use half-pints if desired.) Leave 1" headspace.
Top up each jar with clean boiling water, maintaining headspace.
Remove all bubbles from jars. Make sure to double-check for proper headspace.
Wipe rims and place lids and rings on jars, tightening to only finger tight. Do not over tighten!
Process 35 minutes at 11lb of pressure for dial pressure cookers, or 10lb for weighted-gauge canners.
Allow pressure to dissipate naturally. Remove from canner (never force open the lid!) and place on a towel or drying mat to cool.
Verify that each jar has sealed. Remove ring from jar to store. Make sure to label and date your jars before storing.
You could also choose to dehydrate your peppers or make a pepper infused oil with them. Infused oil is especially nice with jalapenos and other chilies. Use the infused oil in vinegarettes or cooking to add a little heat and spice to your dish.
Have Pepper Recipes??
I would love to hear how you use your pepper harvest and/or preserve it. I also use peppers (both raw and roasted) in my homemade salsas!