If you can buy roasted peppers in a jar why couldn't you can them?

With the corn - I would shave it from the cobs and use it in a corn chowder with some of the onions and a couple peppers. That would freeze really well!

You can can them (doing the cancan again!) but you have to use a pressure canner.

Here's one option you might like that freezes very well. It's wonderful with pasta or used as bruschetta as well as a good soup base. Actually, it's infinitely useful. And since it's frozen not canned, you have limitless latitude to vary it however you wish.

This is my variation of a recipe from Jan Roberts-Dominguez:

Roasted Tomatoes, Peppers, Corn and Capers

Categories : Canning & Preserving Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra virgin olive oil
6 pounds tomatoes -- peeled if desired
3 1/2 pounds sweet peppers -- (red, orange and yellow), cut into 1-inch chunks - about 12 large
1 1/3 pounds Banana peppers -- (about 5 cut into 1-inch chunks)
2 pounds Sweet Onions -- (Walla Walla - about 3 large) halved and cut into 1-inch chunks
1 2/3 pounds corn kernels -- (about 6 large ears fresh corn)
36 kalamata olives -- pitted and coarsely chopped - (3/4 cup or 4.6 oz.)
1 cup Italian parsley -- chopped (.6 oz.)
3/4 ounce basil leaves -- minced
1 head garlic -- chopped
4 tablespoons capers -- rinsed
Salt and freshly ground pepper to taste

Preheat oven to 375 to 450 degrees (the hotter the oven, the shorter the roasting time).

If using cherry tomatoes, simply remove the stems and halve each one. Halve or quarter other varieties.

Drizzle about 2 tablespoons of the oil in the bottom of a large roasting pan, jellyroll pan or any baking sheet with sides. Add the tomatoes, peppers, onion, corn, olives, parsley, basil, garlic and capers. You can crowd the vegetables together, but don't go beyond a single layer. Drizzle on the rest of the olive oil, then sprinkle with salt and pepper to taste.

Roast until the tomatoes' skins turn golden (if unpeeled). Depending on your oven temperature, this will take anywhere from 20 minutes to about 11/2 hours. When done, the tomatoes and peppers will have collapsed and darkened beautifully. Alternatively, you can roast the vegetables over indirect heat on a medium to medium-hot grill (see note), with the lid on.

Remove the roasting pan from the oven or grill and let the vegetables cool. With a metal spatula or wide, flat-sided wooden spatula, stir and scrape the cooled mixture to dissolve all of the cooked-on bits of food.

To freeze, ladle the sauce into freezer containers, leaving about 1-inch head space. Let cool completely, then attach lids and freeze.

Note: To peel tomatoes (don't peel cherry variety), cut a shallow X in the bottom of each tomato. Plunge them into boiling water for 30 seconds. Remove immediately and plunge into cold water. Skins should slip off easily.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium; 3 seconds for medium-hot.

Carol

Thanks!

Carol I think I will be mixing that up in the morning and into the freezer it will go. That sounds AWESOME!

Appreciate the suggestion T

Alexa

You could BWB can them if you made pickled peppers and corn relish. I am toying with making some corn relish this year so I can make southwestern black bean salad in a hurry!

Carol - your recipe sounds wonderful. I need to get a seperate freezer. The only one I have is within my fridge.

I can see using a container of this in so many different things!

Teresa

In a good garden year that recipe is one of my staples.

One option for corn is Southwest Corn Relish. I know Annie likes this mixed with black beans. Instant salad or salsa.

As with most pickles and relishes, this will not taste particularly good until it has aged and mellowed at least 6 weeks.

Use this relish as-is, stir into black beans for a speedy salad or create a side dish with cooked rice, this relish, cheddar cheese and some sour cream.

Southwest Corn Relish (Jan Roberts-Dominguez)
 20 ears sweet corn (to yield 21/2 quarts -- 10 cups -- of corn kernels)
  2 cups chopped yellow onion
  1 cup chopped green bell pepper
  1 cup chopped red bell pepper
  1 cup seeded and chopped Anaheim chiles
  3 jalapeno chiles, stems removed and sliced into very slender rings
  1 cup chopped celery
  4 cups cider vinegar
  11/2 cups water
  3/4 cup granulated sugar
  1 tablespoon salt
  2 tablespoons yellow mustard seeds
  1 tablespoon whole cumin seeds
  2 teaspoons celery seeds

If you plan to store the corn relish in jars at room temperature, wash 7 pint canning jars; keep hot until needed. Prepare lids as manufacturer directs. If you want to store it in the refrigerator, follow the directions below.

Cut kernels from enough ears of corn to measure 2 1/2 quarts of kernels. Add the corn to a large, heavy-bottomed pot, along with the onion, bell peppers, chiles, celery, vinegar, water, sugar and salt. Make a spice pouch for the mustard seeds, cumin seeds and celery seeds with several layers of cheesecloth or a clean square of cotton fabric (from a clean T-shirt or a handkerchief, for example) tied with string. Add the pouch of spices to the pot and stir to mix up the ingredients.

Bring to a boil and simmer, uncovered, stirring occasionally, until the mixture is slightly thickened but there is still plenty of vinegar solution remaining, about 20 to 30 minutes. Retrieve the spice pouch and, before removing it, press it firmly against the side of the pot with the back of your spoon to extract as much flavor as possible. To store in the refrigerator: Place the hot relish in plastic freezer containers or glass jars, cover with tightfitting lids and refrigerate for 6 months or longer (quality may suffer after that, but the relish will be safe to eat).

For long-term storage at room temperature: Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

Yield: 6-7 pints

Carol

Yum-yum again. I'm not much of a canner....but my Mom is. I might have to pick up some stuff from the Farmer's Market to round out the vegs I don't have and put her to work!

Teresa, all I can say is if you love good food and love to cook, then a freezer will become your best friend! When I bought my house and my parents moved out of their big one, I inherited their freezer. It is a small upright and it is one of my great loves! I have started freezing home cooked beans too, the flavor is so much better than store-bought canned, and I don't have to haul out evil Bessie the pressure canner! (Not to be confused with evil Jessy who is one of our dear forum members, lol!)