As the story continues, we find the blonde gardener up to her elbows in peppers…
So now I have all these peppers (they are sweet bell peppers, by the way) on the counter. The pepper onion relish calls for 6 large sweet peppers. Doing a quick tally in my head, I discover I have enough for 27 batches. Each batch makes 12-14 half-pints. This recipe calls for canning the relish so I know if I attempt to can 324 half pints it will take me 6 months to finish. Yikes.
Plan B: Cut up the peppers and freeze them.
I chose Plan B. I cut up enough for 5 batches of relish and froze them using a vacuum sealing system. I don’t blanch them first, I don’t quick freeze them either. Just rinse them well, cut off the tops, cut in half, remove the seeds and membranes and put in the sealing bags. Seal. Label. Freezer. Done. (Be sure and save all the pepper scraps for the compost pile, too.)
I turn to look at the remaining peppers.
Did I even make a dent? Doesn’t look like it.
But I have an idea. A plan if you will. Why didn’t I think of this earlier?
I turn on the oven and prepare the peppers.
Coming next…..Will the plentiful pepper plan pan out?