Adventures with Peppers–Part 2

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?

About the blonde gardener

I'm an Arkansas girl born and raised. I garden in the beautiful Northwest part of the state (zone 6b or 7) surrounded by the Ozark Mountains. My favorite part about the area is we have 4 distinct seasons and are able to enjoy a variety of activities. My main passion is gardening but I also enjoy hiking, birding, 4-wheeling and motorcycle trips. Basically anything outside. Thanks for stopping by! Brenda
This entry was posted in Garden, Sweet Bell Peppers, Vegetables and tagged , , . Bookmark the permalink.

One Response to Adventures with Peppers–Part 2

  1. Pingback: Plentiful Pepper Plan–Part 3 | The Blonde Gardener

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