Roasting

I finally got around to preserving the massive amount of sweet red peppers I bought at the farmer's market.  C. loves hummus almost as much as W. loves dilly beans.  Her favorite flavor happens to be roasted red pepper.  I was able to make about 2 pints of roasted red peppers and here's how:

First, wash and cut the peppers into thin strips. 

Step One

Then place the peppers on a cookie sheet that has a thin layer of olive oil on it.  Drizzle more olive oil on top.

Slightly Toasty

Then place them in a 300 degree oven for one hour stirring every 15 minutes until slightly blackened.

Last pack them into sterilized jars leaving about an inch for head space.  Then slowly pour olive oil in.  Wait for the oil to filter through and make sure all the peppers are covered adding more as needed.  Place in the freezer (and maybe a jar in the fridge.)  In the freezer they should last a year (if they are still not gobbled up) and in the refrigerator about three months.  Before using, you should let them marinate for about a week so that the oil becomes flavored...then the oil can be used for marinades and hummus as well as a million other things.

All Done

I also preserved some tomatoes that we grew in the garden.  I dehydrated them.

Nice and Dry

And then I packed them in olive oil just like the peppers.

Packed Away

Bon Appetit