Directions: |
Directions:Canned Red Peppers In Sauce
Red peppers are ripened Bell peppers
1 bushel = 4 to 5 turns, usually 5, with 7-8 pints per turn
Some hot peppers
10 cans of 12 oz. paste
5 cans of 46 oz. tomato juice
64 oz. canola oil
5 large onions
Celery
Package garlic bulbs
Fresh basil leaves
Rubber gloves to use in cutting hot peppers
Per batch:
16 cups (4 quarts) or even 17 cups red peppers, cut in slices
Hot peppers (banana or Hungarian wax), cut in small pieces (use all the insides, so just
cut off the top and discard it): 2 for mild, 3-5 for warm, 6-8 for hot)
Oil, 12 oz.
One 46 oz. can Campbell’s tomato juice
Two 12 oz. cans Hunt’s tomato paste
Water: two 12 oz. cans
Onion, one cup chopped
Celery, 1-1/2 cups, chopped
Garlic, 3 super large cloves, diced (makes almost a Tablespoon)
Basil: 18 large leaves, finely diced
Sugar: ¼ cup
Salt: 2 Tbsp.
Spray bottom and sides of disposable foil pan* with (No Stick) spray oil. Cook peppers in 350 or 375 degree oven, for 60 minutes, stirring occasionally. This softens them so they don’t have to fry so long on top of stove, which prevents blistering which can make skins come off. Also, cuts down on amount of time needed to cook in sauce, a huge bonus since it reduces amount of stirring time.
In the meantime, sauté garlic, onion, and celery in oil in roasting pan** on top of stove.
Add peppers, reserving liquid, and fry for 15-20 minutes (oil is sizzling).
Add juice, paste, water, the reserved liquid, salt, sugar, and basil. From this point, it will take about 20 minutes of cooking in this sauce. Stir constantly while cooking, using a flat-edged wooden spatula, stirring along the bottom of the pan (like scraping).
*Began the oven method Sept. 2012 after talking with two Italian families who can a lot.
**Heavy roasting pan with flat bottom. |
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