| T O P I C R E V I E W |
| campchic |
Posted - Aug 28 2007 : 07:58:11 AM
I have recieved a bag full of jalepeno, hungarian wax, and other assorted peppers from friends. What can I do with them? I am unable to can since my canner and jars are stored away until the house is done. So all I can do is freeze. Does anyone have any ideas?
Thanks,
Erin
P.S. Made peach cobbler using Mary Jane's Fruit Cobbler recipe in her Recipe issue. Very Yummy! |
| 3 L A T E S T R E P L I E S (Newest First) |
| willowtreecreek |
Posted - Aug 28 2007 : 10:31:41 AM
You could slice them and pour vinegar over them and store in the fridge. (not sure how long though) then used the slices for nachos, tacos, etc.
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| DaisyFarm |
Posted - Aug 28 2007 : 09:16:43 AM
I stuffed a bumper crop of peppers last year with rice, onions, feta cheese, chopped tomato and a few had olives  included as well. I wrapped them up and popped them in the freezer. They froze remarkably well and were delicious baked.
I also put an abundance of cubanelle peppers into freezer bags last year and have grated them frozen right from the bag into soups, spaghetti sauce, etc. They were handy to have on hand.
Di |
| Huckelberrywine |
Posted - Aug 28 2007 : 08:29:40 AM
Chop, lay in a single layer on a cookie sheet, and freeze. Remove once frozen and stick in freezer bags, label, and use as needed. Or how about stuffing the jalapenos with cream cheese, freezing, and then making jalapeno poppers out of them later? Had a great salad at MJFarm made with quinoa, spices, and I think raisins too, sort of a light curry, and it was served in a fresh bell pepper. Nummy. I'd get creative with cooked grains, veggies, and cheeses to make a variety of pepper stuffings, freeze them, and enjoy when you're too tired to cook after working on the house. Good luck with the house!
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