Renthead Mommy Posted August 10, 2013 Share Posted August 10, 2013 I have a bunch of sweet peppers (red, yellow, orange). I don't want to freeze them if I don't have to. I would love to roast them and keep them in a jar in the fridge, but how do I do that? I know how to roast them, but do I just pour oil over them? How long do they last that way? I want something that will last more than a week. (A month would be great.) I do have a water bath canner. Any suggestions? I picked 12 peppers, 5 cucumbers, 5 zucchini, 2 1/2 pounds of sweet red cherry tomatoes, 2 of sweet orange cherry tomatoes, and a wash basin full of regular tomatoes. I am going to can tomatoes tomorrow I guess. And freeze beans. Any suggestions on the red cherry tomatoes? I gave away the orange ones. I love the cherry ones, but I can't eat 2 1/2 pounds of them! Plus I have more on the vine! Help me! I am overwhelmed! Quote Link to comment Share on other sites More sharing options...
In The Great White North Posted August 10, 2013 Share Posted August 10, 2013 I dice and freeze green peppers, then cook them when I pull them out. Chop up cherry tomatoes in a food processor or blender and can them too Quote Link to comment Share on other sites More sharing options...
TammyinTN Posted August 10, 2013 Share Posted August 10, 2013 You might check out the prudent homemakers blog...she does lots of canning, preserving of food. Quote Link to comment Share on other sites More sharing options...
AdventureMoms Posted August 10, 2013 Share Posted August 10, 2013 Roasted peppers in oil in an airtight jar keeps for weeks in the fridge. I've done it a few times. Yes, I just put olive oil over The peppers. Make sure they're covered. Yummy!! ETA: I've read that they can keep In the fridge for a year, but never tried it. I have kept them for at least a month though with no problems. Quote Link to comment Share on other sites More sharing options...
Luckymama Posted August 10, 2013 Share Posted August 10, 2013 Last year I lucked into a haul of peppers from the farmers' market. I roasted them, then individually wrapped each in plastic wrap to freeze (hot in one ziplock bag, sweet in another---didn't want to get them confused!) They were so handy to have---I could chop one frozen to throw in a chili or casserole, and they took a few minutes to thaw to go on a sandwich. Sooo good! I hope this is another good growing year for peppers so I can do the same again! Quote Link to comment Share on other sites More sharing options...
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