How we preserve sweet peppers 4 different ways + Our favourite family meal
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- Опубликовано: 30 сен 2024
- If you are looking for a way on how to store sweet peppers on the shelf without pressure canning or using excessive vinegar in all your recipes, this video is for you! This is how we preserve sweet peppers 4 different ways + Our favourite family meal.
Not only do we show you how we transform our abundant sweet red pepper harvests into a unique flavour boosting paste that stores on the shelf for up to 1 year, we show you 3 other ways to preserve these delicious beauties.
Besides the recipes for preserving, we also show you one of our favourite mouth watering recipe's in which we use the pimentada paste.
🌶️ Check out THE BELL PEPPER RECIPES HERE on our website 🌶️:
PAPRIKA POWDER.
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ROASTED PEPPER SALAD.
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PEPPER RELISH.
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PIMENTADA
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Other recipes mentioned in this video:
DIY STOCK CUBE:
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HOMEMADE SAUERKRAUT:
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FERMENTED FLAME FUEL:
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Thank you for talking about pH in regard to canning.
Thank you for watching :)
I am instantly hungry! What great recipes ! 😀
Ahhh thank you!
Wow that pimentada is amazing! So once you start using the jar of the pimentada you don't need to keep recovering it with oil? Once the oil seal is gone Would you start placing the jar in the refrigerator? Also i'm assuming you could take this recipe and use any pepper correct?
Hey :)! If you work with clean spoons and you keep the oil seal in tackt you could store it on the counter. But if you want to be more relaxed about it, the fridge is a great place for it, as you are introducing air and potentially other microbial life when you start using the jar which can lead to degradation of the flavour and colour of the pimentada.
Fantastic demonstration of what to do with red peppers. Loved it!
Thank you very much!
These three ideas all look delicious! Thank you so much for sharing...Another shelf stable sauce/ sandwich spread to make with peppers is Ajvar (pronounced I-var) which is a Hungarian paste made from roasted pepper, eggplant and garlic and it makes an incredible additive to pasta sauces and roast meat marinades.
Thank you so much for sharing! I am going to check that out!
oh my gosh..........im so hungry now watching the flatbread deliciousness!
Hihi, I wish I could send you over some ...
I was just looking at all the bell peppers in my garden today, almost ready to be picked, and thinking, what am I going to do with all these beauties? Thank you for so many delicious ideas.
I need that smoker! I dream of smoked tomato sauce (ketchup) We loved this episode.❤
Ooohhh ketchup, or BBQ SAUCE :P
I'm very curious about this pimentada, but I can't find it mentioned online to confirm the fermentation method or other versions? Why do you add the salt after fermenting? I thought in lacto fermenting that you need the salt during to prevent bad bacteria?
This is like the tomato paste recipe, which seems so good and easy, but I can't find cross references to ways to make it is food safe? Are there other names of these fermentation techniques and recipes that I can search to find more information?
Dear Julsmei, thank you for reaching out. I make the recipe after the family recipe, and we have been consuming this for so long that I am confident it is safe, and that the lactobaccili will prevail from the get-go. Sweet Peppers have a significantly higher concentration of simple sugars (such as glucose and fructose) compared to for instance cabbage. These simple sugars are readily consumed by lactic acid bacteria (LAB), leading to rapid production of lactic acid. This quick acidification makes it harder for spoilage organisms to take hold early in the fermentation process. Some other vegetables like cabbage for instance, contains more complex carbohydrates like raffinose and stachyose, which require a longer breakdown time. This slower fermentation rate means it takes longer for the pH to drop to a safe, acidic level, giving more time for spoilage organisms to establish themselves if salt is not present. Having said that, there are people who add the initial 2% as well, so if you want that is definitly ok to do in this recipe! The 20% salt is to ensure shelf storing is possible for this recipe as it takes care of the main actually dangerous food born pathogens; botulism, listeria, salmonella and e-colli. I hope this answers your question.
I jsut happened across your channel and fell in love instintly. I have been to your website and love everything you stand for. I am not a trained chef, but come from a father and grandfather who were both chefs from Greece, so it comes to me naturally. I also with my husband run a farm where we raise beef and all the food for them, and a huge area of garden which I prepare all great food from. I am also a garden seed preservationist, so I have well ovver 7,000 varieties of tomato seeds alone, and several hundreds of other vegetable seeds. You are an inspiration to many, keep up the good work.
Wauwwww, you sound amazing! I would love to have arumage though your seed collection... 7000 varieties! Also raising beef is high on my list of wishes. Both for dairy as well as meat. So happy to have you come across our channel. You must email me, maybe we can exchange some seeds from our databases. Mine is not that extensive though! :)
You inspire me. Wasn't sure what to do with everything I grow and give a lot away. Definitely going to do dehydrating and canning now.
Yes! That makes me very happy :)
So many great ideas and what a cool smoker! I love reusing and repurposing. You are a joy to watch. 😊
Thank you!
Fantastic ❤
What device are you using to test the pH? I had a low end Apero meter but it never worked properly
I bought our model 5 years back, and it does not specify the brand name on the it, but it does say it was produces in Italy (Sorry that I can not give more specifics). It is important to store it in the correct storing liquid, otherwise it might break. Did you have that?
I believe I purchased it on this site:
startercultures.eu/nl/product/fermentation-nl/zuivel-ook-vegan-nl/yoghurt-nl/yoghurt-tools-nl/ph-meter-voor-fermenteren/
So happy to find your channel. I so want to visit Portugal.
Yay! happy you found us as well!
Absolutely love the fridge smoker.
Thank you! We love it too! :)
What varieties of red peppers do you grow?
Quadrato d'Asti Rosso RS, Corno di Bue Rosso :)
All those items you must add to avoid the horrible taste of wild boar!
Hihi, well that highly depends on the boar's sex, age and the way it was butchered :) But in Dutch we say: "Over smaak valt niet te twisten".
@@thefarmingchefs Oooh - that would be a cool video - how to make sure you have the best wild boar.
Hello, Can you tell me what brand your dehydrator is?
Sure, it's a klarnstein Jerky 14 Fruit.
Thank you very much
I want to try that pepper ferment
I hope you do!
Outstanding!!!
Obrigada!
Very interesting in this technique if you can confirm. 17:55 you don't add any salt to help with the lactose fermentation? I feel like it's a risk for spoilage. And 18:35 20%, do you know what percentage would work to shelf stable canning without vinegar as I'm trying to find out. Thanks
Dear twodeadmice (great name, haha), I can confirm that we do not do so, we have never had a problem with the lactobacilli being outcompeted with bad actors in this recipe. However, there is no problem if you would prefer to add 2% salt at the beginning of the fermentation process to prevent a spoilage risk. I would deduct that amount of salt from the total 20% you will add later on though. The 20% at the end is important in order to ensure shelf stability for the paste. Shelf stable canning without vinegar has more to do with the time you pressure can the item. Pressure canning and water bath canning are nor the same thing, you probably already know. Low acidic foods are a high risk for botulism when storing on the shelf for a long time in anaerobe environments. So it is always advised to pressure can them for the appropriate amount of time, following quite strict guidelines when is comes to the process. What are you planning on canning without vinegar? Sorry for the late reply!
Eye opening recipes 😊loved will try 😊the courgettes soto olio was amazing my first time and will do more next year definitely,thank you 😊
Oooh that makes me so happy to hear you are making the recipes :) Big hug from us both
I am so glad I found your video. I grow my own food but was lacking in flavor. I now have so many ideas running through my head. Thank you for sharing.
That makes my day! Thanks!
Ola minha querida. Fico contente que esta tudo bem por ai. Para acompanhar os pimentos assados so falta a sardinha e a broa de milho. Muito obrigada por este bom momento. 😊🌹
Cara Susana!!! Muito obrigada por esta querida mensagem. Tem toda a razão ,umas sardinhas para acompanhar e estávamos no céu :) Beijinhos
This is so awesome! I want to go make my own spices now 😍🥰😍🥰
Yaaay, do it!
Greetings,
Do you have a shade cloth over the peppers? If so, why?
Cheers,
Upstate NY
@rachelstark2391 HI Rachel :) Yes, we do. It's is because we have extremely hot summers, and our greenhouse would overheat without the shadecloth. Also, we find that peppers in the open field (which we also grow) suffer from sunburn spots sporadically. Hope this is useful. Where do you grow?
@thefarmingchefs
Gm/a ☕️
Ah yes, that makes sense...I forgot you were in Portugal. 🤦🏻♀️
Wonderful recipes! I made smoke paprika for the first time about a month ago. Those instructions said to dehydrate after smoking. Is there a reason why you dehydrate first?
@@mairzydotes3548Cool! Só satisfying right? I find that the smokeyness is less pronounced, which I like for certain dishes. You get a sweeter powder (especially if you deseed) with a more subtle smokeyness to it. But It can be done both ways for sure! If you want a very deep and smokey result, you can do the entire process in the smoker even. You need to make sure your peppers dry in a short enough time, so having an eye on maintaining the right temperature and monetering humidiy in the area is key. If it gets too cold and humid they could start to mould. When the peppers are still moist, the flesh absorbs more of the smoke, that is the reason the result is different. Which wood did you use? :)
@@thefarmingchefs Thanks for your response. I used hickory and a little pecan. Personally I prefer the smokiness more subtle. I will try this way next time. Thanks Chef!