Red pepper (Sheppard) paste and pickled pimento peppers

Discussion in 'Canning' started by atomicsmoke, Sep 22, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    The paste is not a canned item but is a preserve so I thought it fits here
    Half a bushel of red Sheppard peppers (pic shows about half)

    Washed then grilled

    After resting sprinkled with coarse salt.

    Skin is off

    Cut into (almost) a paste and bagged

    Gives a summer taste to stews, chilli, rice pilaf. Makes a delicious salad dressing when mixed with olive oil vinegar and herbs.

    The pimentos...later on.
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I'm going to dig a hole under your fence.
     
  3. venture

    venture Smoking Guru OTBS Member

    Good looking stuff!

    Good luck and good smoking.
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Finished the pimentos late last night.

    Started with a 1/2 bushel of them (pictured here after I cleaned about half)

    Cleaned and cut up, horseradish on top

    Tossed with vinegar, salt, sugar, thyme, water, bay leaves, whole black pepper

    Turned them whenever I remebered ...the ones in the pickling juice get soft.
    Thyme is visible on top now. Also added some pickling spices (mainly for the mustard seeds)

    Left in the bucket for 24h (turned about 6-7 times). By then they are all cover in liquid.

    Filled five 1L jars.

    I left them the oven for 25 min at 200F to push some air pockets out and to get a good seal. I don't normally do this step, but I had more pockets than before.

    These are great with pastrami, cold cuts, mashed potatoes+oven roasts and so many other dishes.

    The pickling juice is tasty too.

    In the meanwhile my wife took care of these:
     
    Last edited: Sep 23, 2014
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I had to break my "no more canning this year" promise when I saw these nice cherry hot peppers at the market. Well....technically I haven't broken any promise...my mother in law canned them. LOL

    Another thing she did...green tomatoes
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    Looks like you have way too much stuff. I'd be happy to drive down the Q and help you get rid of some[​IMG]
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    "Down the q for some q" :)
    Give it a few weeks ....they need their rest in pickle juice. End of October ...should be good. Just in time to start the meat drying season...if you wanna give a hand.
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    Could work!
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Here we go again
    3/4 bushel of peppers

    Horseradish, bay leaves, thyme, whole black pepper

    Pickled in a bucket

    Canned (no boil, canning bath, pressure canning)

    These should last a while
     
    nsoutdoorsman1 likes this.
  10. Awesome post!!do u have info on canning the peppers and green tomatoes?im overloaded wit them and love to can some!
    points for cool post!
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    These ...I just pickled them for 48h in vinegar+salt+sugar.
     

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