Red Peppers

So, as a child, I absolutely hated green peppers.  Don't put them on my pizza, or in my fajita, or anywhere near my salad.  I still feel this way, but discovered about a year ago that I don't feel the same way about red, yellow or orange peppers.  This started a mild obsession and I have since put them in everything imaginable (pasta, kabobs, sandwiches, pizza, etc.).  I still don't care for them raw, mind you, but sautee or grill them and I'm a happy girl. 

So, with my overachieving in the canning department the weekend before, I didn't get a chance to use up the three bags of red peppers I'd purhased from Costco.  I love Costco.  So many options, so many yummy, yummy, options. 

So, last Saturday, the task was canning roasted red pepper spread.  The recipe sounded amazing and I was up early and ready to go with plans to clean the house, make some jewelry and use the 16 red peppers that were waiting for me.  Well,  let me tell you, there are a lot of steps to making roasted red pepper spread.  First you have to roast the peppers, then you roast the tomatoes and onions and garlic.  Then you have to peel and chop all of the roasted items.  Then mash them up in the Kitchenaid, since I don't yet have a food processor.  Then everything gets thrown into a pot with a few other ingredients and simmered to reach the right consistency.  Only then do you actually get to put it in jars and can it. 

Needless to say, since this was my first time trying this out, I was not efficient and it took me forever since I was making two batches.  I learned a lot and if I ever attempt this again I'll be updating MY recipe to make things run a little smoother and quicker.  However, the house smelled amazing and the results look yummy.  Even Eric was suggesting possible uses for our freshly roasted, peeled, smushed, cooked and canned red pepper spread. 

I love the cute new Home and Garden canning jars.  The shape is short and fat and the patterned lid makes everything look more professional.

My kitchen helper, apparently, got tired of the whole process and decided his time would be better spent relaxing on OUR BED in the sunshine.  Silly, and bad, dog. 

WE NEED FREEZER ROOM!

So, in anticipation of Eric filling his Washington deer tag I was trying to figure out ways to make more room in the freezer.  Keep in mind, we already have two freezers that are at maximum capacity.  It's hard to keep up with a hubby that participates in every season imaginable (elk, bear, deer, turkey, game birds, fishing, crabbing, the list goes on and on...).

The first items attempted were venison chili and venison stew.  When you're ready to eat the chili you just add a can of kidney beans and heat.  Eric tried it out when I had tonsilitis and said it was good.  The stew just needs to have some corn starch added to thicken it up when it's being heated.  Eric tried that last night when I was at my dance class.  He didn't thicken it, but said he liked it just as it was.  So, I guess those are both passing as a success and an option to clear out the freezer.  And he hasn't gotten sick yet, so I guess I'm using the pressure cooker correctly. 

Then, for fun I tried orange jelly, bruschetta and pears.

Haven't tried the orange jelly yet, but I'm thinking it will be great on scones.  Or to be used in thumbprint cookies.  I've never made them, but I hear they're pretty easy.  Maybe they'll need to be my new adventure into holiday baking.



 

I love bruschetta, but never seem to make it at home.  I haven't tried this one yet either, but the fresh basil in it smelled amazing while it was cooking. 

 

Fresh cinnamon pears in no sugar apple juice just sounded like a yummy recipe that I had to try.  Plus, I thought the cinnamon sticks made it look kinda pretty. 

All in all, a successful day canning.  I might have overachieved with my planning and was exhausted by the time I was done.  I think I need to figure out how to do things in moderation.

And, I was right, the hubby got his Washington deer this weekend and it's currently residing in our refridgerator waiting for processing.  With Idaho deer season looming on the horizon,  I see ANOTHER freezer in our near future.