BELL PEPPER SAUCE Recipe | Great Flavor Enhancer | Cooking Sauce
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- Опубликовано: 6 сен 2024
- BELL PEPPER SAUCE
Yield: Approximately 2-4 cups (depending on pepper size)
INGREDIENTS
20 Fresh Bell Peppers, any color, washed, seeds removed & roughly chopped
1 ½ C. Apple Cider Vinegar (plus more for consistency preference)
1 t. Salt (or to taste)
2 t. Ground Turmeric (or to taste)
1 T. Minced Garlic, fresh or in water (or to taste)
Sweet Basil, dried (or herb of choice to taste)
Ground Black Pepper (to taste)
Sugar (to taste)
Please see the video for instructions.
This bell pepper sauce is great in meatloaf, taco meat, chili, sloppy joes, skillet meals, casseroles, homemade salad dressing or wherever you want to add a punch of flavor.
Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
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Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
#canning #foodpreservation #homesteading
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
Thank you for sharing your recipe.. I will be making it
❤ thank you so much.. For that wonderful way of doing the Greenfield and orange and red peppers because I have a teenager that refuses to eat vegetables so this way she'll have no idea they're in there thank you so much God bless you I truly enjoyed your video I am new to this channel but I will keep watching you thank you once again God bless you from LA Merita Cocinita. ❤😊
May God bless you and your family as well! Glad to have you here. We enjoy adding this sauce to taco meat, chili, meatloaf, various casseroles, quiche, etc. Just something I created last summer when we had abundant sweet peppers.
We’ve never made bell pepper sauce this sounds amazing! We love fermenting bell peppers but will definitely be trying this! Love and blessings!
It was a new personal creation for us this year due to an abundance of bell peppers.
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Thanks for the video I still have tons of bell peppers, pablano peppers, and jalapeños God really blessed me this year and I was looking for something different to do with the rest of my harvest. I love your recipe it’s perfect, not only am I going to make the bell peppers sauce I’m going to do it with the pablanos and make a green sauce with just a couple minor changes. Thanks again 👍💜
When we’re blessed with an abundance, we get creative! Thanks for watching and leaving a comment! It’s going to add a lot of flavor to things.
Very nice video I enjoy watching stay connected❤
Thanks for watching!
Going to try this tomorrow! Looks good!
Something new and different to incorporate into our cooking. Pretty tasty and good use of abundant peppers.
Wow this is different, I would love to try this! @Outdoors and Country Living how long is the shelf life?
Something I created this year due to so many bell peppers. We are enjoying it. To answer your question about shelf life of home canned goods, here it is (also in video description). FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Yum. Putting to wise use!
That’s the nice thing about growing and preserving your own food, it’s similar to creating artwork and you get to taste it!
Does it have a strong vinegar taste?
No, it does not.
👍
Thanks for watching