Kelly Rossiter
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As much as I love the summer there is something wonderful about the autumn and the coolness in the air. After the indolence of lying on my deck at the cottage reading all of August, September is the month of scrambling to get myself back into order and October is the month where my routine falls into place. That means, back to my farmers' market and this year, it means canning and preserving.
I've now got a whole cupboard full of preserves that I have been making since the beginning of the summer. Although I've given away number of jars and we've eaten some of them, I still have enough that storage is becoming a problem. I suppose I could find some corner of my basement to keep them, but I'm afraid I'll forget all about them. My husband wants to build a shelf in my kitchen to display them a la Jamie Kennedy's restaurant where he has all of his preserved local produce covering an entire wall. The jars do look pretty all lined up, so maybe I'll make that his fall project.
Pickled Roasted Red Peppers
6-8 sweet red peppers
1 large clove garlic
1/2 cup dry white wine
1/2 cup white vinegar
1/2 cup cider vinegar
1/2 cup coarsely chopped onion
2 tbsp sugar
1/2 tbsp oregano
1 tsp pickling spice
- Roast peppers in the oven at 350F for about 45 minutes, or until skin is blackened. If you have a barbeque, grill peppers, turning frequently until peppers are cooked through and skin has blackened. Allow peppers to cool. Once you can handle them, peel the skin away from the flesh and remove the stem and seeds. Cut peppers into 1" wide strips.
- Combine wine, vinegars, sugar, salt and garlic in a pot. Bring to a boil, reduce heat and cook for 5 minutes.
- Meanwhile, place canning jars in a large pot of water and heat. Remove jars from water and pack with the sliced peppers, taking care not to pack them too tightly. Pour the boiling mixture over the peppers filling to 1/2" from the top of the jar.
- Seal jars and process for 15 minutes.
Makes 4 half pints.
Difficulty Level: Easy
If you are preserving for the first time check out my previous post on the procedure and then go to TreeHugger.com for a round-up of all of my preserving this season.
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