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TOPIC:   New from Texas 


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PARROTWOMAN
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6/1/09 3:59 P

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Well, I guess the oil is both flavoring and a preservative. I'm sure the roasted peppers would have gone bad in a week or two if they weren't covered with oil. But I don't can them, I just keep them in the fridge. I've never canned peppers, because I only do hot water bath canning, not pressure cooker canning. I think you'd have to pressure cook the peppers due to acidity issues.

Come to think of it, I have pickled jalapenos. I also pickled green chiles once, but they weren't very good.

Debbie
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PUSHWAIT
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6/1/09 2:29 P

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PARROTWOMAN - Oh, so the oil is just as a flavoring? I thought that was how you were storing the roasted peppers for consumption. Did you ever try to can them?

I like to roast garlic (I do it a bit differently) I take the clove out of the papery covering, I spray a clay cooking container (I use a cylindrical one)with a bit of non-stick spray, cover with a bit of foil and roast for about an hour at 450F. Then they are caramelized and ready for anything, I use in mashed potatoes, etc. But I put them in a pretty brandy decanter (I have so many, and we no longer drink that kind of stuff)and cover with extra virgin olive oil. And leave it out on the counter. It looks pretty & tastes yummy. Especially drizzled over a cold antipasto platter. Or some nice Romano or Provolone cheese.
(I'm making myself hungry - I feel like I want to grab a glass of white wine and have some now.) LOL

Edited by: PUSHWAIT at: 6/1/2009 (14:30)
~ Angela


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ONEDRAGONFLY
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6/1/09 1:26 P

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Thanks, I will be making these this summer.

Kim

If you can imagine it, you can achieve it; if you can dream it, you can become it.
William Arthur Ward


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PARROTWOMAN
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6/1/09 12:49 P

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For the jam, I just use the recipe on the Surejell insert for jalapeno jam and use half jalapenos and half poblanos. It's fantastic with cream cheese and crackers, and it also works really well as a glaze for chicken or pork.

I made the flavored oil last summer and it kept fine in the fridge all winter. We used it up a month ago, and that's when DH put the garlic in it. We would only take it out of the fridge a little bit before we wanted to use it to let the olive oil liquify. I didn't put any garlic in with the peppers and basil, but that sounds like a great idea.

Debbie
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PUSHWAIT
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6/1/09 11:30 A

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Great ideas you have PARROTWOMAN. With the roasted peppers and olive oil, that sounds yummy. How long does that last in the refridge? Did you put some garlic in that as well? Have you ever tried to can that combination?

~ Angela


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ONEDRAGONFLY
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6/1/09 11:24 A

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Would you be willing to share your jalapeno and poblano jam? I have both of those growing and would love to try it. I'm also going to do your roasted pepper and basil idea. That would sure help me use up my basil.

Kim

If you can imagine it, you can achieve it; if you can dream it, you can become it.
William Arthur Ward


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PARROTWOMAN
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6/1/09 10:48 A

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Welcome! I live in Alpine, Texas.

I do several things with my peppers. I make a killer jalapeno and poblano jam. I also roast the peppers and then layer them in a jar with whole basil leaves and olive oil. I don't can this, I just keep it in the fridge. When we finish a jar, we fill it with chopped garlic and use that when sauteeing. We also roast peppers and chiles and freeze them. My DH smokes jalapenos and either dries them and grinds them up or freezes them in adobo sauce.

Debbie
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CELTICMOTOCAT
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5/30/09 8:31 P

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Welcome to the Team, and that is great you have taught your kids how to can!


No matter how you feel, get UP, dress UP, and show UP!

Faith is not just believing God can, its knowing he will.

Don't audit life. Show up and make the most of it now.

Sept 2011 Twin Cities Arthritis Walk 5k, free registration


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AMISHPRINCESS
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5/30/09 6:47 P

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Hi, glad to see you found us. If you need anything just ask. We have some recipe links, and what did you do today. See you in the posts.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.


PUSHWAIT
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5/30/09 10:29 A

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Welcome!
I live in NY, but my stepson lives in Celina, Texas. He likes it there.

Funny, I'm going to teach myself how to can this year! I planted A LOT of tomatoes as well as other things. Good question about the peppers. I planted a few different varieties as well. I chop (or slice) them up and freeze them to use as needed for cooking. I hadn't thought of canning. Maybe to roast and then can? I buy roasted red peppers all the time!

~ Angela


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SHONADOG
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5/30/09 8:56 A

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Welcome.

Mary


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MECORKERY
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5/30/09 8:24 A

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Mary


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ONEDRAGONFLY
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5/29/09 9:23 P

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I'm Kim and I live in Fort Worth. I taught myself how to can and I just love it. I've also passed along this knowledge to both of our girls and our oldest son. The other son is 17 and helps but isn't very interested right now. Even the grandchildren help. I believe you are never to young to learn how to cook. Most of what I do is jam and jelly. At times I can salsa but the birds get more of my tomatoes than we do. I would love to know how to put up peppers. I grow so many varieties and don't know what to do with all of them. I'm looking forward to getting to know everyone and checking out the group messages.

If you can imagine it, you can achieve it; if you can dream it, you can become it.
William Arthur Ward


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