Well I did, really, but still, what a great discovery.
I knew that peppers could be roasted. My friend Joannie is a chef, and I had seen her roasting peppers over a gas burner, decades ago, then it was new information for me. I assumed I needed a gas burner to do it, and never thought about it again, until last week. Last week I bumped into a video that demonstrated roasting peppers in the oven. Well heck, I can do that!
Yesterday I purchased a half bushel of Red Shepherd Peppers, and went to work as soon as I got them home. I decided to roast only two pans of peppers, to see if I could do it, and if I could, to see if we liked them.
We don’t just like them, we LOVE them!
So this morning I am roasting the rest of the peppers. It will take two baking sessions, using four baking sheets. I am placing the peppers on silicone mats on the baking sheets, because the clean up is so very easy.
I got the instructions from a well researched, accountable web site called Healthy Canning. It has good, reliable, safe, tested, information, with specific instructions for roasting peppers here. If you are going to preserve food this is one of the good sites for information. Another is the National Centre for Home Food Preservation, all USDA tested recipes, and USDA recommended techniques. The NCHFP is affiliated with the University of Georgia and the USDA. Canada has very little to offer when it comes to home food preservation information, but the US information is available online, so that is what I follow. I don’t rely on youtube videos for anything but ideas when it comes to home food preservation. I rely on resources that take the consequences of the advice they give as their responsibility. Cooking, well the sky is the limit with creativity there, but not when it comes to food preservation, botulism kills.
I have chosen to freeze the roasted peppers, rather than can them. I freeze them on cookie sheets, on waxed paper, then place wax paper between the frozen peppers and freeze them in heavy plastic bags. It is a time consuming operation, but I anticipate we are going to really enjoy the flavour kick these peppers will provide this winter!
So that is what I do for a good time on a long weekend at the end of the summer. I am also canning a lot. I canned 5 jars of tomato sauce yesterday, and five jars of zucchini relish. The zucchini relish will not last long, as I’ve discovered it gives a real flavour kick to sandwiches, and on meats etc., which is particularly appealing since I don’t use any salt at the table, or in cooking. And I don’t use salty condiments like mustard, ketchup, soy sauce, etc. No no-sodium relish is something I will really appreciate. Today I am also canning more Cherry Bomb Tomatoes, to make two dozen jars for Attila.
Attila is out in the garden. I don’t really know what he is doing out there, but I do know I like it. Every day he brings in bowls of food for me to preserve, and for our dinner. So whatever it is he is spending his time doing out there, it is time well spent. Attila loves his garden. My raised beds get a little bit of attention from him, he waters them for me when he waters the gardens, but all the rest is his playground.
And here we are, the first day of September already. And all of my windows are open. A beautiful day!
Date: 11:00 AM EDT Sunday 1 September 2019
Condition: Mostly Cloudy
Pressure: 102.6 kPa
Dew point: 13.3°C
Wind: SSE 20 km/h
Visibility: 24 km
“Martyrdom is the only way in which a man can become famous without ability.”
George Bernard Shaw
1856 – 1950
I think politicians have disproved this.