Home Cooking

A Profusion of (sweet) Peppers


Home Cooking 4

A Profusion of (sweet) Peppers

morwen | Sep 3, 2010 08:24 AM

After last year's abysmal production of peppers in my garden I took care this year to grow extras of each variety. I have Giant Marconis (a sweet Italian horn-shaped type), Carnival Bells, Mini-Bells, and Zavories (a hybrid that has all the flavor of Jalapenos without the heat). Now I'm flooded with peppers! So far I've stuffed and frozen, diced and frozen, frozen cups for stuffing later, made pepper jelly (2 kinds), candied pepper rings with the Zavories, pickled and canned my imitative take on Peppadews using the Mini-Bells and Zavories, and donated a lot to a local fresh produce food bank for distribution. I have a dehydrator and am planning to dry the Zavorys, but I've never dried Bell types and wonder if they'd be good. I'd like to be able to stuff and pressure can some but haven't found any guidelines anywhere for doing that. And of course we're eating them fresh in lots of ways to the point where they've almost reached the ugh-point of the dreaded zucchini.

Any suggestions for more ways of preserving sweet peppers?

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