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Another Question about Roasted Red Pepper Spread

17 years ago

I made the roasted red pepper spread (started yesterday and finished today) and I really liked the way it came out. Heck, I can even see pouring this stuff over pasta, yum!

I weighed my red peppers (the recipe said 6 lbs) before I cut/seeded & roasted them. Everything else was fairly simple; however, I ended up with 7 half pints and the recipe said it made 5. I'm concerned because the recipe only calls for 1/2 cup of red wine vinegar. I actually measured a little over 1/2 cup. The spread's final consistency was a lot like very, very thick apple sauce....almost fruit butter consistency.

My canning results rarely make the exact amount listed in a recipe. I always have either a bit more or less, and I'm not concerned if it's a jelly, jam, pickled item, or even a pressure can item, because I know either the acid amounts are o.k. or I'm going to process it safely.

Is that little over 1/2 cup of red wine vinegar safe for this recipe? I get a little nervous about BWB low acid foods, unless there's a larger amount of an acid ingredient added.

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Comments (8)

ksrogers
17 years ago
Very difficult to tell. Peppers themselves contain a litte acid, and this usually will decrease slightly after they are roasted and skinned. If you have added other items like onions, garlic, or dried pepper powder, the 1/2 cup of vinegar may not be enough. Also, was the wine vinegar at 5% acidity? If so, it should be up to you, or someone on the forum. For now, refrigerate all of the jars just in case. They are sealed, and would probably be OK of they are stored in the fridge. When I make a roasted pepper spread, I also add a little citric acid, and make use of Balsamic vinegar instead of the wine vinegar
gardengrl
Original Author
17 years ago
The recipe is from the BBB, page 80. Many members on the Harvest forum have made it. The recipe did call for 1 small onion diced and a couple of cloves of garlic. I did place the jars in the refrigerator last night.

Anyone else have any thoughts on this?
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gardengrl
Original Author
17 years ago
Bump...
Linda_Lou
17 years ago
I made it before and my husband loves it ! Mine was thick, too. I don't remember it making more than it said, but it was a couple years ago.
Do you have it all pureed or do you have some pieces of vegetables in it ? If you have pieces, you will have more to fill the jars,thus a greater yield.
If you weighed your peppers before you started, it should be fine.
Keeping it in the fridge is just an added safety thing and fine if you have the room to store it there.
gardengrl
Original Author
17 years ago
Linda,

Yes I did leave chunks in the pepper spread, almost a 1/3 of the batch I chopped up, the rest I pureed. Duh, I didn't even think of that.

I guess I'm just paranoid because I know I weighed 9 cubanel (sp?) red peppers at 3.3 lbs and then went to the store and bought more red peppers there. I can't remember if I weighed them or what the weight was, but I know I weighed the tomatoes. (smacks head)

Sigh, and I know I won't be comfortable unless I know EXACTLY what I did. What a pain...I have 7 beautiful, sealed jars that I want to put on my shelf or give one or two to someone, but I won't take them out of the fridge because I can't remember what I did.

Oh well, maybe I'll make some hummus and bring it into work. Lesson learned.

It sucks getting old and forgetting things. :-(
ksrogers
17 years ago
Weigh the peppers after the seeds, stem, core, and pith are removed. Mine was all pureed smooth throughout, and I even added roasted onions and garlic. The roasting was done on my gas grill with some mesquite wood chunks added to provide a bit of smoky flavor. Stick a label on each jar so you will know what was in it. The spread is great on crusty italian bread with a dash of olive oil.
melva02
17 years ago
Gardengrl, I like it on crackers with slices of mild provolone (easiest if spread is on top). Whoever you would have given it to, have them over for dinner & serve it there. Then you can be all mysterious about it & surprise them with jars of it next summer. Up in VA we're just dreaming of peppers.

Actually that's a lie, I have peppers in the fridge right now from Costco, but they trekked many miles before ending up in bf's shopping cart.

Melissa
ksrogers
17 years ago
Costco had containers of those small multi colored peppers, greens, orange, yellow and reds. Look pretty in the packages. Bought some of these a couple of years ago and saved the seeds from some. I may be able to get them to grow here too. Will try that this growing season. In Z6 its hard to get peppers to ripen to the red stages unless they get a really good head start very early on.

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