With frost eminent, farmers will be emptying their gardens just as I am. This past week, I bought a box of red pepper to roast and freeze.
My own pepper plants didn’t do so well this year. It was a late Spring with a cool and wet June. I got fruit, but it never ripened to red.
The following site has good instructions for roasting red peppers, but I don’t cover my bowl with plastic wrap to further steam the peppers. Plastic wrap is made with #3 plastics, poly vinyl chloride and is nicknamed “toxic plastic”. Heating that stuff up and exposing my food to it doesn’t seem like a great idea, so I put a dinner plate or a large pan lid over my bowls. I can roast eight peppers on a cookie sheet and steam them in three stainless steel bowls. See http://allrecipes.com/HowTo/roasting-peppers/detail.aspx for directions.
It’s a good idea to roast all sides of the peppers and steam them until they are cool to loosen the skins.
Once skinned and trimmed, I seal them in packs of two with the vacuum sealer, mark, and freeze them flat. They are great additions to hummus, pasta dishes, and pizzas and much cheaper than the ones that can be bought in bottles.
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