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Canning - Please help. Bell Peppers

15 years ago

Hi' can anyone help with canning, just started last year on canning and now doing green beans and stew tomatoes and salsa. Someone said you can do bell peppers, I have a friend down the road' when he gets what he wants out of his garden, he brings what he has left to me' because he knows I don't throw anything away. So' I have bell peppers, green beans and tomatoes - plus whats in my garden - and if anyone knows what to do with tomatillos - Please let me know.Plus I hear you can do homemade soup, my freezer is full. Thanks to ya'll and have a good one.

Spider

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Comments (2)

readinglady
15 years ago
You can get a lot of help with canning and recipes on the Harvest Forum.

Harvest Forum

A search there will yield all kinds of recipes, both boiling water bath and pressure canned.

I'm assuming you have a pressure canner for the green beans, the stewed tomatoes and the peppers.

The National Center for Home Food Preservation has a large archive of recipes and instructions for all the basics of canned foods.

Carol

Here is a link that might be useful: NCHFP Index of Canning
annie1992
15 years ago
Carol is right, you have to have a pressure canner for things like green beans (unless you are making dilly beans or some similar pickled thing) and peppers. Stewed tomatoes too, depending on what's in your version of stewed tomatoes. (Just tomatoes and dried herbs is OK, add celery/onion/etc and plan on a pressure canner).

Tomatillos make some good green salsa and there are safe recipes out there, but there are unsafe ones too. Anyone can post anything on their blog or website and not have it be approved by any food expert at all. Sigh.

I mostly freeze bell peppers, I just chop them up and put them in ziplock bags for use in chili and casseroles, I don't even thaw them. If I freeze flat on a cookie sheet I can scoop them frozen into a bag and just pour out what I want, seal the bag back up. I also cut the tops off whole peppers, take out the seeds and "stack" them, one inside the other. Those I use for stuffed peppers, just fill them without thawing and then bake as usual.

Happy Canning!

Annie
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There are really no "green" peppers. They all turn some other color when mature, or "ripe". As far as I can tell, they all eventually turn red. Some go from green to red, yellow, gold, orange, purple, and some other colors I have not grown yet. I am growing this year for the first time, a "sweet chocolate" that is supposed to be, or turn brown. I would bet it eventually turns red, sometime before it rots. Some peppers start out yellow, purple, orange, or some color other than green. But, all I have ever grown also always end up red, if you wait long enough. My all-time best producer has to be Brigadier, a green to red variety. This is the one I pick to use early in the summer if I want a green pepper, just because they are so productive, and among the ripe peppers, I prefer the gold and yellow ones to red and purple ones, as yellows seem sweeter to me. Jupitor is another good green to red. My favorite yellow peppers have been Gold Standard and Early Sunsation. Golden Calwonder is supposed to be good also, and I bought some seed for it to use this year if I needed it. I did not, but will use some next year. Ariane is a great orange pepper. Purple Beauty is a good dark purple one, and Tequila is a good lilac color. The only pepper I have tried that I did not like was called "Orange Sun". They started green, and by the time they turned orange outside, they were turning black inside.
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Looks like a nymph (immature/wingless) of an assassin bug. That's good since assassin bugs are considered beneficial, feeding on many insect pests. I have them all over my peppers, and that's fine with me. I wouldn;t handle the adults though, since they can 'sting'. But only if you pick them up. They use their mouthparts to impale other bugs and inject toxins.
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I found a discussion of purple leaves on the vegetable forum: "Purpling of leaves is perfectly normal in young seedlings that are stressed for some reason and if you search 'purple leaves' in the vegetable forum you'll find numerous discussions about it. It poses no threat to the plant and goes away once the stress is removed. For most of us part of that stress is too cool air temps this time of year added to the stress of just trying to grow. ;)"
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