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Roasted Red Peppers

13 years ago

I have a jar of RRP that I haven't used in a few months. It now has a white slimey covering on top of the peppers - almost like mold. Does anyone know what causes this? can it be washed off and still use the RRP? how to prevent it?

Thanks.

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Comments (13)

BeverlyAL
13 years ago
It happens after they have been opened. I would definitely throw them away.

I've tried adding a few drops of vinegar to an opened bottle to stablize their refrigerator life and it seems to help some.
doucanoe
13 years ago
Yep, I'd toss them, too.

I rarely buy the jarred ones anymore. Roasting fresh red peppers is so easy,and they can be frozen!

Linda
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This recipe is really great! Last time I substituted thyme for the oregano since I have a thyme plant in the yard. Fire-roasted Pickled Sweet Red Peppers from Small Batch Preserving 6-8 small sweet red peppers (about 2 lbs) 1 large clove garlic, unpeeled 1/2 cup dry white wine 1/2 cup white vinegar 1/4 cup cider vinegar 1/2 cup coarsely chopped onion 1 tablespoons granulated sugar 1/2 tablespoon dried oregano leaves or 1 tablespoon fresh 1 teaspoon pickling salt Roast pepper and garlic on the barbeque grill or on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle; set garilc aside. When peppers are cook, remove skins, cores and seeds. Cut lenghtwise into strips about 1 inch wide; set aside. Combine wine, vinegars, onion, sugar, oregano and salt in a small stainless steel or enamel saucepan. Squeeze roasted garlic to remove the skin, mash and add to the saucepan. Bring mixture to a boil over high heat, reduce heat and boil gently for 5 minutes. Remove hot jars from canner and pack peppers into jars within 1/4 inch or top rim, being careful not to pack too tightly. Pour boiling vinegar mixture, including the onion, to within 1/2 inch of rim. (I also used the bubble freer to remove the air bubbles.) Process 15 minutes for half-pint and pint jars. Makes 4 half-pint jars.
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We really enjoy this spread and use it like bruschetta or on those little, crispy bagel rounds you can buy at the deli. Of course, it works with the ubiquitous crackers and cream cheese, and it's smashing on a turkey or ham sandwich. In fact, one of my favorite ways to use it is on a veggie sandwich.....croissant spread with soft cheese, cucumbers, red onions and roasted red pepper spread. Life is good. Deborah
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No problem when the recipe when used from a reliable source Malna. That way we know it has been tested and approved. But when used from an unreliable source as in this case, there is no way for us to know that unless we also just happen to know of the other recipe. Bottom line - source counts. In some cases so do the details left out of this recipe. Otherwise, as you said, there is clearly some sort technique error here that has resulted in a density problem and a potential heat penetration problem. That heat penetration problem is only increased when oil is involved. If the OP ended up with 3 pints as now indicated but still had lots of brine left over then the most likely error was in the amount of peppers used. Excess peppers results in over-packed jars (too many solids and too little liquids). Safety-wise the peppers should have been spread out in to more jars so that the brine was uniformly distributed and used up. If that meant 4 pints or even 4 1/2 pints that's fine. But I can't imagine how there could have been enough brine left over to do 3x as many peppers (12 lbs.) unless some severe measuring mistakes were made. Either way, either cause, they are very likely under-processed and not safe for long-term shelf storage IMO. And now more than 24 hours old so too late for re-processing so the choice boils down to how acceptable is the degree of risk? Dave This post was edited by digdirt on Fri, Sep 26, 14 at 14:07
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Diane, as mentioned before, everything is a dollar. With your sense of humor I thought you'd appreciate the fact that I can no longer let me husband accompany me into a DT. As he places each item on the belt he asks, "how much is this?" The first time the clerk responds, "everything's a dollar." With subsequent items, the clerk gets annoyed, and seedpapa thinks he's being very funny. It is just soooo annoying. Diane, included in the junk part of Dollar Tree is a lot of stuff aimed at kiddos. Brace yourself. I generally steer clear of the food aisle, so thanks SGM for the heads up. I'll have to stop in and look for red peppers. I have also purchased wonderful red peppers, imported from Italy, in Big Lots, on a catch as catch can basis. They aren't a dollar, but they are cheaper than Wal Mart. Often, they are the kind packed in oil, a method not available to us home canners. Tasty nonetheless. Dawn, we drove by the DT distribution center last night on our way back from Houston. Once again I had seedpapa honk at you. I told him I knew you must be getting tired of all this late night and early morning honking. Hopefully, this will be the last trip to Houston for a long while, but I will be going to Dallas next week. Keep your ears out! Seedmama
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dgkritch
13 years ago
Next time try freezing the leftovers.
In small pats, blobs, whatever on waxed paper, then into a ziploc. You'll be able to take out what you need for a recipe.

I wouldn't eat them either with slimy on top. :-(

Deanna
lindac
13 years ago
Know what? It IS mold! As others have said....toss it.
Linda C
hawk307
13 years ago
Jankey:
Do you know how to do them yourself ? It is worth the effort !!!
If you don't here's how.

Blacken them under the Range Broiler or on the Barbecue,

not too hot, so they will get tender.
Keep turning them so they cook evenly.

Put them in a pot with a lid.

When cooled, peel off the skins and clean the seeds from the inside.
Cut the in strips, put them in Jars, with some of the juices, from the pot.

I add Garlic Powder, a little Onion powder, a pinch of Basil
Salt and Pepper to taste w. EVOO.

Mix it a little , let it sit for about 15 minutes and give it a taste test.
Add what ever spices you like. I use a predominate taste of Garlic.

You can sub fresh Garlic, chop it fine.

It can be portioned and frozen, in Zip Lock Bags.

I just had Peppers and Eggs with pieces of Hot Dogs, for
dinner tonight . Think I'll put it in WFD.

LOU
User
13 years ago
Roasting peppers really is easy. I find blackening them on a grill easiest especially if I'm doing a large quantity for freezing. But you can also blacken peppers on top of your gas stove. Just place peppers right on grid, turn on burner and turn occasionally until blackened. I take them off the grill and place in either a paper bag or a plastic bag and leave to steam for 5 to 10 minutes. Once they are cool enough to handle the blackened skin just rubs off.

If freezing just core pepper and cut into strips and freeze on a cookie sheet. When frozen, package in freezer bags or containers. If using immediately or within a few days, I drizzle with olive oil and fresh minced garlic, salt and pepper. A little fresh lemon juice and some fresh chopped herbs is also an option.

Because of the danger of botulism, I prefer to take peppers out of the freezer and dress them with oil and fresh garlic as needed rather than keep them stored in the fridge in oil.

Ann
jankey
Original Author
13 years ago
Thank you for all the replies --- I did toss them.
From now on when I open a new jar will freeze what I don't use. Wonder why they get moldy.
BeverlyAL
13 years ago
Since I don't have a gas stove and do not grill, I find buying the jarred peppers far simpler for me. I tried the oven method several times and it just make for mushy peppers, time consuming and messy to get the skin off.

Beverly
lindac
13 years ago
Yeah...it is easier to buy the roasted red peppers in a jar....anything in a jar is easier than making your own, but the difference in taste is pronounced.
I always have a jar of roasted red pepper in the pantry for when I suddenly get the urge to add some to something and don't have a red pepper in the house.
You can easily char them in an electric oven, just put the shelf as high as you can, very near the top element, and you can char them over the stove element on a grate. I have used a cake cooling rack. And as Ann says, getting the skin off is easy and very fast, if you have properly charred and roasted the peppers.
centralcacyclist
13 years ago
Beverly, I tried the broiler method, too. I agree, buying them is simpler but I don't care much for the briny flavor. They will do in a pinch. I now have a gas stove top and did a few last night. I used tongs to flip them around on the burner and then placed a bowl over them on a cutting board to steam until cool enough to handle. I loved the smell in the kitchen while they were blackening.
Bumblebeez SC Zone 7
13 years ago
I cut peppers in half, seed and flatten with my hand. Run under the broiler on a foil lined pan until just black. Wait a moment to cool, then peel the skin off. Super easy.
doucanoe
13 years ago
I totally agree, there is really no comparison flavor-wise between jarred and fresh roasted!

I have an electric oven and I just place whole peppers on the rack in the highest position. Turn on the broiler, rotate them every few minutes until they are blackened on all sides.

Pop them in a paper bag to steam and they peel very easily once they are cool enough to handle.

I like your method of seeding and coring before roasting, Bumblebeez! can't believe I vnever thought to do that! LOL
Linda
hawk307
13 years ago
Doucanoe - Linda:
Try putting them in a pot with a lid to cool.
You can collect some of the juices.
Lou

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