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Red pepper (Sheppard) paste and pickled pimento peppers

post #1 of 11
Thread Starter 
The paste is not a canned item but is a preserve so I thought it fits here
Half a bushel of red Sheppard peppers (pic shows about half)


Washed then grilled


After resting sprinkled with coarse salt.


Skin is off


Cut into (almost) a paste and bagged


Gives a summer taste to stews, chilli, rice pilaf. Makes a delicious salad dressing when mixed with olive oil vinegar and herbs.

The pimentos...later on.
post #2 of 11

I'm going to dig a hole under your fence.

post #3 of 11

Good looking stuff!

 

Good luck and good smoking.

post #4 of 11
Thread Starter 
Finished the pimentos late last night.

Started with a 1/2 bushel of them (pictured here after I cleaned about half)


Cleaned and cut up, horseradish on top


Tossed with vinegar, salt, sugar, thyme, water, bay leaves, whole black pepper


Turned them whenever I remebered ...the ones in the pickling juice get soft.
Thyme is visible on top now. Also added some pickling spices (mainly for the mustard seeds)


Left in the bucket for 24h (turned about 6-7 times). By then they are all cover in liquid.

Filled five 1L jars.



I left them the oven for 25 min at 200F to push some air pockets out and to get a good seal. I don't normally do this step, but I had more pockets than before.

These are great with pastrami, cold cuts, mashed potatoes+oven roasts and so many other dishes.

The pickling juice is tasty too.

In the meanwhile my wife took care of these:

post #5 of 11
Thread Starter 
I had to break my "no more canning this year" promise when I saw these nice cherry hot peppers at the market. Well....technically I haven't broken any promise...my mother in law canned them. LOL


Another thing she did...green tomatoes
post #6 of 11

Looks like you have way too much stuff. I'd be happy to drive down the Q and help you get rid of some:super:

post #7 of 11
Thread Starter 
Quote:
Originally Posted by AK1 View Post

Looks like you have way too much stuff. I'd be happy to drive down the Q and help you get rid of some:super:
"Down the q for some q" :-)
Give it a few weeks ....they need their rest in pickle juice. End of October ...should be good. Just in time to start the meat drying season...if you wanna give a hand.
post #8 of 11
Quote:
Originally Posted by atomicsmoke View Post


"Down the q for some q" :-)
Give it a few weeks ....they need their rest in pickle juice. End of October ...should be good. Just in time to start the meat drying season...if you wanna give a hand.

Could work!

post #9 of 11
Thread Starter 
Here we go again
3/4 bushel of peppers


Horseradish, bay leaves, thyme, whole black pepper


Pickled in a bucket


Canned (no boil, canning bath, pressure canning)


These should last a while
post #10 of 11
Awesome post!!do u have info on canning the peppers and green tomatoes?im overloaded wit them and love to can some!
points for cool post!
post #11 of 11
Thread Starter 
These ...I just pickled them for 48h in vinegar+salt+sugar.
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