4 ways to Preserve Peppers | Eating the Garden Year Round
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Welcome to 6 Hearts on 6 Acres! We have been blessed with an abundant pepper harvest this year, so today I am going to show you 4 of the ways that I preserve peppers so that I can eat them all year long. I like to preserve my peppers in ways that will be both shelf stable, but also dehydrated, vacuum sealed and frozen so that I have a variety of options when it comes time to using them! Today we made and pressure canned a delicious stuffed bell pepper soup, we water bath canned a bunch of rotel, we smoked, dehydrated, and powdered paprikas, and we chopped, vacuum sealed, and froze as well!
Beautiful tomatoes
Such a beautiful harvest. Such a great job canning
What a super productive preservation day. I’m very impressed at the beautiful produce your garden has produced! Thx for sharing the various ways you preserved your harvest! Susan
Thanks so much!
New subscriber here! I enjoyed your peppers video. 🌶 Glad I found your channel because I'm just started canning this year. It has really become a fun and industrious hobby. 👍🏻👍🏻
I forgot to comment on the Video I watched with you vacuuming sealing the peppers. I am in my 60's and a quick tip. On juicy items like chicken, thawed beef, veggies if freezing and vacuum sealing, place a paper towel like select a size piece below where the seal line will be in the bag. Works like a charm, gathers the liquid and no mess. Hope this helps. Love your videos
Wow I am always amazed how much you get done in a day!
very good canning projects
That soup is so beautiful!! You did a great job 👏 Lord bless you and your family 😊
Thank you so much Sally!
I feel a smile form when I see you have put up a new video. Your positive nature and love for gardening, something I must admit I never had; and desire to preserve the food you grow, along with the many young mothers who have taken up preserving food for their family, makes me believe there is hope for our Country's future!
Thank you for inspiring the young moms who come up behind you!
That is so sweet, thank you so much! I am absolutely blessed to be able to provide this life to my children!
Yum yum! 😋 so inspiring ✨️ 🙌 ❤️
Thank you 😊
Love the family life on the farm😊
The best!
Love your channel The harvest you can is amazing
Glad you enjoy it!
You do some wonderful canning
Thanks so much
I had a very large bell pepper abundance last fall and I canned this soup. We enjoy it with and without added rice (after heating).
I will definitely be adding rice to these jars once opened!
Wow what a harvest!
Loved the magic show with the garlic - so fun!!! Really awesome canning day and thanks for so many ideas.
I'm really enjoying this series ❤
Also, you have such a smiling and inviting personality. It always makes me happy when I see a new video has gone up 😊
Glad you enjoy it!
I alwsys go ahead and make stuffed peppers with the filling sauce and cheese, put them in a freezer/oven safe in the amounts to feed your family. Freezer meal waiting!
That's a great idea!
CHOCOLATE ORANGE ZUCCHINI CAKE Favorite Recipes of the Sutton Families & Friends
Ingredients:
2 1/2 cups flour (unsifted)
1 1/2 tsp. baking soda
1/2 cup cocoa
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp. vanilla
2 tsp. grated orange rind
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped pecans or walnuts
Recipe instructions: Preheat oven to 350 degrees. Combine flour, cocoa, baking, powder, baking soda, salt, and cinnamon. Set aside. With mixer beat together the butter and sugar until they are smoothly blended. Add the eggs; one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir dry ingredients and the milk into zucchini mixture, including the nuts as a last addition. Pour into a greased & floured 10 inch tube pan or Bundt pan. Bake in oven at 350 degrees for about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool thoroughly. Drizzle glaze over top. Cut into thin slices to serve. GLAZE: Mix together 2 cups powdered sugar, 3 Tbsp. milk and 1 tsp. vanilla; beat until smooth. I like to replace a tablespoon of the milk with 1 Tbsp. orange juice.
I’ve been freezing my peppers but the ones I grew didn’t do well so I’ve been buying from an Amish farmer
Love watching you process all your vegetables. Can you tell me what brand pressure canner you use please.
It's a presto from Walmart.
@@6Heartson6Acres thank you so much. What size do you have ? I was always intimidated by them but yours looks easy.
Name of the long orange pepper? My bell peppers are struggling but Italian peppers doing well. I live in zone 8A in SC Thanks for sharing how you process goodness from the garden
I think it was a giant marconi.
Fantastic harvest
New subscriber here, so you may have addressed this already. I notice you have a glass-topped electric range. Does it work well for canning using those large, heavy canners? I will be getting a new stove soon, and I'm wanting to start canning. I have gas right now, but I don't care for the gas oven, and I'm considering switching to electric. But I'm worried that the glass top will crack if I put too much weight on it. Any input for me? Thanks.
Gas ranges heat much more evenly and can handle more weight, but my glass top works fine for canning as well. I've had a pressure canner and a water bath going at the same time with no issues.
Did you give it a taste first to know if the seasoning is good?
@@andreamorrison8419 no because the veggies weren't cooked, but I've already had a jar and it's delicious!
Would love to make the first soup I don’t have a pressure canner but have a water bath canner would i still be able to preserve it that way?
Rebel canners water bath meat for 3 hours, so that's what you would do for this recipe. I've never tried to do it that way, but I know many do.
Maybe freeze the soup. 3 hours is a long time to water bath. I’ve never tried it, I always pressure can soup with meat. 🤷♀️
I’m growing the leysa peppers and I have some huge ones on the plant but they are taking absolutely forever to ripen! They’ve been huge for a really long time but aren’t even beginning to turn red. Same with my adjvarski(spelling?). Any idea why?
They literally take forever to turn, but are so sweet once they do!
@@6Heartson6Acres I’m impatiently waiting haha! At least I know it’s normal for them to take forever now! Thanks!
Did you add meat? Maybe that’s what you are going to add when you heat it up.
Yes, I added ground beef!
Thank you I must have missed that.
I LOVE your videos and look forward to each one! I'm so glad I found your channel!!
Ahhh, thank you so much!!
I happened to have all the ingredients on hand and I made your stuffed pepper soup. All the stuffed peppers I've ever eaten were stuffed with meat and rice. So, I cooked up some rice and served the soup over a bed of rice. I enjoyed every mouthful and tomorrow I'll be canning what is for me a whole lot of delicious soup. Thanks. I'm pretty sure I'll make this repeatedly. I really look forward to having it on the shelf.
When I make it fresh I always add rice as well, I was thinking about making some rice and sticking it in serving size amounts in the freezer!
I make a variation of this that my mother used to cook when we were children. We always called it Turkish bean soup. All you would add more is paprika and haricot beans. It’s delicious. I also can thst
Thanks for sharing, that sounds delicious!