Chickens in the Road Forum

A A A
Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Italian Peppers in Tomato Sauce (Canning Recipe)
May 24, 2009
7:04 pm
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline
Italian Peppers in Tomato Sauce
 
Ingredients:
Peppers  --  Thick-walled, fleshy bell peppers – green, red, etc.
AND hot banana peppers (optional)
Onions – peeled, sliced or chopped
Oregano, Basil, Parsley – dried, chopped
fresh garlic - minced, as much as you like
Salt
Oil
Tomato Sauce – plain, unseasoned
 
Wash and dry peppers (dry well). Core and seed and cut into wide strips.
Begin cooking peppers, onions and garlic in generous amount of oil.
Sprinkle generous amount of salt and dried herbs over peppers.
 
Cook, stirring often, until peppers JUST begin to get tender and pliable.
As peppers cook, heat tomato sauce in large pot.  With a slotted spoon,
transfer pepper mixture to heated sauce, stirring well with each addition.
Stir sauce and peppers for 2 to 3 minutes to distribute seasonings
throughout the sauce.
 
Taste.  Add some oil/liquid from pepper pot to sauce if desired to increase
flavor.  Discard remaining oil/liquid in pepper pot.
 
Simmer peppers in sauce ONLY until the peppers are just a little less tender
than you wish the final canned product to be.  Fill hot jars with pepper mixture.
 
Wipe rims well. Cap. Process in boiling water bath – pints 15 minutes.
 
NOTE:  This is not a recipe that would pass muster with the USDA due to the
low acid peppers and the comparatively low volume of high acid tomato sauce.
 
Also, this is more a method than a recipe, but after my many failed attempts
to duplicate my favorite locally produced brand – I was told this by a local
Italian woman – and it was IT!  I had finally achieved GOOD home canned
peppers in sauce!
 
Locally, most folks fill hot jars with the hot mixture, cap and cover the hot jars
with toweling (aka open kettle canning) YIKES!!! I added the boiling water bath.

If common sense were truly common, wouldn't there be more evidence of it?

May 25, 2009
6:55 am
Avatar
CindyP
Hart, MI
Admin
Forum Posts: 7942
Member Since:
October 17, 2008
sp_UserOfflineSmall Offline

I understand there's not a recipe, but what kind of a ratio do you think there is?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

May 25, 2009
7:07 am
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

CindyP said:

I understand there's not a recipe, but what kind of a ratio do you think there is?


ohhh, hard to say…. I buy #10 cans of tomato sauce and use one for a half-bushel of peppers, often having some sauce left over (which I then use to make spaghetti sauce, etc.). My favorite peppers to use are red bell peppers when I can get them, but I also use green bell peppers. For 'mild' peppers, use all bell peppers, for 'medium hot' use about 1/3 hot banana peppers to 2/3 bell peppers. For the 'red hot' use more banana peppers and include all of their seeds also.

Does that help?

Dede

If common sense were truly common, wouldn't there be more evidence of it?

May 25, 2009
7:37 am
Avatar
CindyP
Hart, MI
Admin
Forum Posts: 7942
Member Since:
October 17, 2008
sp_UserOfflineSmall Offline

Yes it does!! That's exactly what I was looking for!!  Thank you……I'm going to try this this fall when the harvesting begins Happy Flower

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

May 25, 2009
9:19 am
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

CindyP said:

Yes it does!! That's exactly what I was looking for!!  Thank you……I'm going to try this this fall when the harvesting begins Happy Flower


Great! Bad thing about getting recipes like this out of season in the East and North – ya gotta WAIT lol

dede

If common sense were truly common, wouldn't there be more evidence of it?

July 28, 2009
10:08 pm
Avatar
Pete
WV
Moderator
Moderators
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

A box of bell peppers and a box of Roma tomatoes wandered in this evening.  It is finally time to try this recipe!  All I have are little cans of tomato sauce, but kind of think some of these Romas will end up in the sauce.  (Not too much – we don't want to alter the texture or consistency too much.)  It won't be exactly like the Oliverio's that way, but is bound to be pretty good, right?  Of course, we won't know for a while…

Anulos qui animum ostendunt omnes gestemus!

July 28, 2009
10:57 pm
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

Pete said:

A box of bell peppers and a box of Roma tomatoes wandered in this evening.  It is finally time to try this recipe!  All I have are little cans of tomato sauce, but kind of think some of these Romas will end up in the sauce.  (Not too much – we don't want to alter the texture or consistency too much.)  It won't be exactly like the Oliverio's that way, but is bound to be pretty good, right?  Of course, we won't know for a while…


and why won't you know for a while????

dede

If common sense were truly common, wouldn't there be more evidence of it?

July 29, 2009
8:20 am
Avatar
GeorgiaZ
Guest
Guests

Cause the longer they sit after canning, the better they taste.

July 29, 2009
8:47 am
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

A couple of days is all you have to wait to try them to see how you did.

I was sending that recipe to someone and just noticed that I forgot to mention garlic! Bug Eyed oops!

So, I edited the recipe to include garlic. Gotta have garlic!

Dede

If common sense were truly common, wouldn't there be more evidence of it?

July 29, 2009
11:46 am
Avatar
Pete
WV
Moderator
Moderators
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

Thanks for the addition of the garlic, DeDe.  I was going to add some, just because!  Cool

And, G, good answer, and what I would have said!  And because it will be a while before I make a meat pie…  Laugh

Obviously, tasting goes along with making anything, or at least it is obvious in this household!  Do, you do get an idea how good it will be, but don't get the full impact until opening a jar later.  Smile

Making this at home sure gives us the opportunity to cut the peppers exactly how I want them for Meat Pie!!  Hurray!!!  Yes

Anulos qui animum ostendunt omnes gestemus!

September 7, 2009
1:56 pm
Avatar
Pete
WV
Moderator
Moderators
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

Hey Dede – can you give me an approximation on a ratio of peppers to tomato sauce?  I really like your way of making this, and was very content to just wing it, using the excess tomato sauce for any number of things.  But now, I have a bazillion peppers, and only one #10 can of tomato sauce, so  could very easily end up with significantly more peppers than sauce if I don't start with something in the neighborhood of how many peppers would go with that one can.

Then again, the sauteed peppers (I plan to use a very good olive oil for that), onions and garlic would make a very excellent pasta sauce on it's own.  Hmmmm.

Oh the peppers!  Yellow ones, and red ones, purple ones, and orange ones.  Oh, my!  Not a green one in the bunch.  But, I had already processd 8 cups of green ones from a previous box.

Anulos qui animum ostendunt omnes gestemus!

September 7, 2009
8:20 pm
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

Oh sorry, have been busy making rotel today and am just seeing this, but no matter because I have no idea what to tell you No

I just make sure I have more sauce than I think I need on hand (couple of #10 cans) and wing it.

I hope it worked out for you.

Yep, those extra peppers will be easy to use. Good on a steak hoagie, pizza…….

Pepper variety sounds great too – I love red peppers in sauce especially.

Dede

If common sense were truly common, wouldn't there be more evidence of it?

September 10, 2009
6:57 pm
Avatar
Pete
WV
Moderator
Moderators
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

After actually making this, I now have concluded that the in-store price is not nearly as high as I thought it was!  However – what we ended up with is just better.  Not sure I can ever replicate it exactly, but who cares – it will still be good.

It is now painfully obvious that I need some bigger pans!  I cooked as many peppers as would fit into my largest iron skillet, cooked the peppers down a bit (they were quite mounded up in the skillet to start with) then added the onions and finally the garlic.  Adding about 3 heaping iced teaspoons full of each of the herbs looked about right after factoring in that quite a bit of them would be left in the skillet.

The biggest Dutch oven I own barely held the can of sauce plus the peppers.  Aw, well, it worked reasonably well, but I'd like to have had more peppers to start with.

Did try one thing others might want to know about.  I added quite a few hot peppers/chiles to the mix.  Instead of cutting them into chunks, I cut off the stems, sort of cored them, then threw them into the blender, seeds and all.  The puree had no seeds visible and this was added to the tomato sauce instead of with the peppers.

The hot pepper puree of about 4 cups, with 16 (give or take) cups of pepper chunks, the number 10 can of tomato sauce, 2 small/medium onions, and a bunch of garlic (I just chopped until I was tired of chopping garlic!) cloves (maybe 15 or so?) produced 8-1/2 pints of peppers in sauce and 2 (almost three) pints of sauce.

Am contemplating putting some of the extra sauce on English muffins with some pepperoni and cheese…

Anulos qui animum ostendunt omnes gestemus!

October 5, 2009
6:56 pm
Avatar
WV_Hills
Guest
Guests

I haven't tried making this yet, but I have all the ingredients and I'm game to give it a try.  Here's my question:

I have some bell peppers (not too many – maybe a gallon bag full), two gallon bags of of mildly hot banana peppers, several gallon bags of fairly hot banana peppers, and at least a gallon bag of jalepenos and serranos.  How many hot peppers would you suggest I use without making it too hot to use in the meat pie recipe, and what would happen if I made a batch with all banana peppers and hotter.  Could I use the same technique and just seed the hot peppers and cut them into strips/chunks as I would the bell peppers?  What do you think?

October 5, 2009
9:19 pm
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

WV_Hills said:

I haven't tried making this yet, but I have all the ingredients and I'm game to give it a try.  Here's my question:

I have some bell peppers (not too many – maybe a gallon bag full), two gallon bags of of mildly hot banana peppers, several gallon bags of fairly hot banana peppers, and at least a gallon bag of jalepenos and serranos.  How many hot peppers would you suggest I use without making it too hot to use in the meat pie recipe, and what would happen if I made a batch with all banana peppers and hotter.  Could I use the same technique and just seed the hot peppers and cut them into strips/chunks as I would the bell peppers?  What do you think?


What is too hot for one is not to another so it's REALLY hard to say. And then there is the varying heat levels of banana peppers…. lol.

What type Oliverio peppers do you use in the pie that are hot enough for you? Or not hot enough? If I were in your shoes I think I would make a batch with the bells and the not too hot peppers and then a smoking batch with the rest :)

dede

If common sense were truly common, wouldn't there be more evidence of it?

October 5, 2009
9:27 pm
Avatar
Pete
WV
Moderator
Moderators
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

Kathy, the proportions I gave in the post before yours produced a sauce hotter than the medium hot of the store bought sauce, but it was not particularly hot to my taste buds.  Seemed about right to me, although I wouldn't hesitate to add even more hot peppers/chiles.  Your idea sounds really good to me, and wouldn't be very hot if you remove the seeds & membrane.  I just didn't want to bother with that, so ground up seeds, membrane and all, after only very casually removing the core (with no effort to remove seeds, but quite a few came out of the peppers with the core). 

Most of the hot peppers I used that batch were orange and red so didn't impact the color of the sauce negatively.  The green and yellow peppers just look so very nice in the tomato sauce.  The red bells that I used just disappeared, but are still tasty.

btw, the left over sauce is indeed mighty tasty used as a pizza sauce!

Anulos qui animum ostendunt omnes gestemus!

October 6, 2009
7:27 am
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

Pete said:

btw, the left over sauce is indeed mighty tasty used as a pizza sauce!


Mmmmm and also good smeared on a grilled cheese :) With onions :)

dede

If common sense were truly common, wouldn't there be more evidence of it?

October 6, 2009
8:24 am
Avatar
Pete
WV
Moderator
Moderators
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

No room on the grilled cheese for this sauce – it's busy with the hot pepper butter!   Cool

Anulos qui animum ostendunt omnes gestemus!

October 6, 2009
10:12 am
Avatar
WV_Hills
Guest
Guests

wvhomecanner said:

WV_Hills said:

I haven't tried making this yet, but I have all the ingredients and I'm game to give it a try.  Here's my question:

I have some bell peppers (not too many – maybe a gallon bag full), two gallon bags of of mildly hot banana peppers, several gallon bags of fairly hot banana peppers, and at least a gallon bag of jalepenos and serranos.  How many hot peppers would you suggest I use without making it too hot to use in the meat pie recipe, and what would happen if I made a batch with all banana peppers and hotter.  Could I use the same technique and just seed the hot peppers and cut them into strips/chunks as I would the bell peppers?  What do you think?


What is too hot for one is not to another so it's REALLY hard to say. And then there is the varying heat levels of banana peppers…. lol.

What type Oliverio peppers do you use in the pie that are hot enough for you? Or not hot enough? If I were in your shoes I think I would make a batch with the bells and the not too hot peppers and then a smoking batch with the rest :)

dede


Personally I use the mild Oliverio peppers, but then I'm a chicken.  I choose the mild salsa in the jar from the market – sometimes the medium.  I use the plain taco sauce on my tacos at Taco Bell.  Even that's a stretch — I grew up putting ketchup on tacos.  It's funny, but I have developed a taste for horseradish, so it's not just the heat that gets me apparently.

I think the idea of making a few for myself (with almost no heat) and a few to use in making the pie (with more heat) and one with just hot peppers to see how it goes.  I'll probably have more peppers after tomorrow's farmers' market so I can make a few more jars of the mild and medium versions.

October 6, 2009
11:55 am
Avatar
wvhomecanner
North Central WV
Moderator
Moderators

Members
Forum Posts: 3159
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

WV_Hills said:

Personally I use the mild Oliverio peppers, but then I'm a chicken.  I choose the mild salsa in the jar from the market – sometimes the medium.  I use the plain taco sauce on my tacos at Taco Bell.  Even that's a stretch — I grew up putting ketchup on tacos.  It's funny, but I have developed a taste for horseradish, so it's not just the heat that gets me apparently.

I think the idea of making a few for myself (with almost no heat) and a few to use in making the pie (with more heat) and one with just hot peppers to see how it goes.  I'll probably have more peppers after tomorrow's farmers' market so I can make a few more jars of the mild and medium versions.


All sounds good LOL. I like heat, but my fav is red bell peppers canned in sauce. They are just SO good. And good for you. And more digestable lol. But I also love the hot sauce at Taco Bell :P

And Horseradish! YUMMMMM.

I like your plan – different heat levels for different uses. Plus, I sometimes open a jar of hot and a jar of mild and custom mix.

dede

If common sense were truly common, wouldn't there be more evidence of it?

No permission to create posts
Forum Timezone: America/New_York

Most Users Ever Online: 183

Currently Online:
16 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Joelle: 2759

Leahld22: 2738

Ross: 2426

MaryB: 1783

JeannieB: 1500

Member Stats:

Guest Posters: 15

Members: 11715

Moderators: 3

Admins: 4

Forum Stats:

Groups: 1

Forums: 14

Topics: 3495

Posts: 67385

Newest Members:

Mojavemlc, Mojavevml, dedikDex, wingprofi, JustinDic, Sentolq

Moderators: Pete: 8497, wvhomecanner: 3159, Flatlander: 1643

Administrators: Suzanne McMinn: 7368, emiline220: 16, CindyP: 7942, BuckeyeGirl: 4921





Sign up for the Chickens in the Road Newsletter





Sections

  1. The Farmhouse Blog
  2. The Chickens in the Road Forum
  3. Farm Bell Recipes

Latest Posts on the Farmhouse Blog:

Daily Farm






If you would like to help support the overhead costs of this website, you may donate. Thank you!


Forum Buzz



Site Info

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact