Green Peppers, Red Peppers, Hot Peppers..

Well, I am working my way though 37 pds of Red Peppers, 41 pds of green peppers, 3 pds of hot peppers, to which I also have lots of onions and tomato’s to use if needed.

I have green pepper drying, about ten pds or so frozen, I am canning 12 pds of green peppers, and put 10 pds of red peppers into Red Pepper Pasta Sauce. Another 11 pds into spicy Green tomato/Green Pepper Pasta sauce, and the rest is being dice or sliced for the freezer or dryers. In the photo above, had just a touch of my Red Pepper Pasta Sauce left after filling the last jar so had it with a bit of fresh bread, yummy..

My Red Pepper Pasta Sauce

  • 10 pds of red peppers
  • 3 pds of roma tomatos
  • 3 pds of white onions
  • 1 whole garlic or about 8 big cloves
  • 1 or 2 hot peppers, seeded out depending on the heat you like, add more or less.
  • 2 cups of white or apple vinager
  • 3 cups of white or brown sugar
  • 3 tbsp of  canning salt and fresh cracked black pepper

Put them though the blender, and then simmer for at least 4o to 60 min till thicken to your tastes, then can, while most books say that peppers need to be pressure canned, between the vinager, sugar, I have always waterbathed canned this sauce.



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6 Responses to Green Peppers, Red Peppers, Hot Peppers..

  1. Just out of curiosity, how many pepper plants were in your garden?

    • Hi Julie, I planted 54 pepper plants this year, and we have a few more weeks to go with lots of little peppers coming, plus I will row cover some of the plants and push them past our first frost dates but most of them are timed to come ready at the same time as the roma’s, we put in 72 tomato plants this year..Normally I am around a hundred but was gone for a month during my regular planting time to help my mom this spring.

  2. Andrea says:

    My cousin owns a farm market and gave me access to his tomato and pepper patches and OH have I taken advantage of that! Pickled jalapenos, candied jalapenos, jalapeno jelly…and next up sweet pepper jelly and red pepper relish. And of course, a boatload of salsa 🙂

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