Canning Stuffed Peppers
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- Опубліковано 22 сер 2024
- Welcome to Fyreflye’s Follies!
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In Today’s video, I will show you how I can Stuffed Bell Peppers for shelf-stable storage. These are great for those nights when I am wiped out and don’t want to cook.
I pressure canned these for meat times (Pints and Half-Pints 75 minutes)
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on UA-cam to help you get started and find information.
You can find the NCHFP/USDA guidelines here
nchfp.uga.edu/...
Ball website, getting started
www.freshprese...
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Excellent video.
Thank you very much!
Here's another thought when I cut off the tops of the peppers I pop out the core and I put the pepper on top of the stuffed peppers. This way there's no waste and you have the extra pepper for when you're eating the meal
Tried your recipe today canned 8 pints delicious and my husband loves him thank you so much this will be a quick meal off the shelf and when I eat these I will send a prayer up for you for bless my sister
Wonderful! I am so glad you liked them!! and Thank You!!
I must do this ty. I love being able to grab a jar of food heat and go.
these are great to have on hand for that!
I did these but in quart jars 90 mins. This year I have just a few peppers so I will do pints
I've seen someone else do this but they did them upside down in the jar. She said it's easier to dump in right side up into a pan for the oven. I couldn't understand the perspective but I'm watching yours. I like the idea of blanching the peppers first.
I can see that making it easier to remove from the jar. I just use a rubber spatula to slide around them and sort of scoop them out. I never have any real problems with them, but I definitely use the wide mouth jars when I a canning stuffed peppers or stuffer mushrooms. I stuff them with other things, too... Chicken alfredo, stroganoff filling, pepper steak... I just go with what I have on hand at the time. I do pick my peppers based on size, though. I try to make sure that I buy peppers that will fit in my jar. I have also done the little "sweeties" and stood them up in the jar after filling them to can them.
@@FyreflyesFollies ooh now that's a great idea!! Those little peppers we find in a bag at aldis!!!
I was given 50 pounds of green peppers on 14Nov22 and used maybe 20 pounds and have been searching for different ways and recipes to can the peppers and I ran across your site! New follower here and your videos are so filled with useful information. Thank you for sharing!
I love the idea that you tell us how you use them after canning. Most people don't do that and we are left to guess what to do with them. I had a thought about heating up after you open the jar. Why not put them in a pan and add water to about 1/2 way up the jars. Boil the water and use a thermometer to tell when the interior is at your desired temperature. Then place in your Pyrex dish and add cheese and or sauce. I never use ketchup only good sauce.
I have done it that way, too, especially when camping. We boiled the jar, slide them out, and put them in the dutch oven with coals on top to "broil" them.
I think I've decided your channel is the most epic canning channel on YT. Best rebel recipes. You're bold and creative. Wish I could meet you.
Wow, thank you! I would LOVE to meet some of y'all but I am finding that none of my subscribers are from my area (Cleveland Ohio area)
I love the creative way that you approach canning and meals!
Thanks so much!
Very nice, love stuffed peppers.
Me too! This makes them so easy to heat and eat after a long day!
Can you please tell me what the pressure is that you process them in? Thank you!
Thank You SO MUCH!!!!!!
Glad it helped! I hope you enjoy it!!
This is the first time I followed you. Great ideas for my canning. I did subscribe and you really deserve the thumbs up.. I will watch for more. Thanks for sharing.
Hi there. Karen here. Loved this recipe. I canned 16 jars as per your recipe. So GOOD. So easy!! Was wondering if you've ever canned cabbage rolls similarly?? If so care to share??
I have not canned cabbage rolls yet, but they are on my list to try.
Can you do two peppers in a quart jar with the same results? How much time/pressure wouldbyou suggest. Also does it matter what percent fat beef you use?
Thanks so much!
I watched another video on another channel who put 4 stuffed bell peppers in a quart jar, but it depends on the size of your peppers. I have 6 bell peppers that I am going to stuff and can up.
I'd love to see you in jar these and your other meals in a jar.
I am going to be doing some "what's for dinner" or "cooking from my pantry" videos soon. I have been planning to before now, but to be honest, by the time I get home and start dinner, I am usually just wanting to eat, shower, and go to bed.
I've now watched a ton of your rebel canning videos, they're so entertaining, I love them!! How do you come up with your canning recipes? Do you watch other people's videos to get an idea of how long to process certain meals or is it all just best guesstimates on your part??
sometimes I get times from other videos, sometimes I get times from the groups on social media or recipes online, sometimes it is something I have been doing since my Granny taught me to can. I am glad you are enjoying the videos.
oh my goodness 😮 how did I miss this video. just the other day I dehy my peppers cause I didn't see this first..
I love having them ready to eat. I don't use any filler in my meatloaf mixture. I also canned some poblanos stuffed with sausage... when these are gone and I make them again I will be sure to do a vidoe on them.
@@FyreflyesFollies please do make a video sounds amazing
@@carolynmoody9460 👍
I've canned a little over the past couple of years and have always been told that ground beef should be cooked slightly before canning. I've seen videos on canning stuffed peppers where raw ground beef is used to stuff the peppers. Is the raw ground beef safe ? I'm not trying to start something but merely trying to understand the mixed information. Thank you
Browning the meat and draining the fat off, so not so much. If you cook the meat first, then when you put it in the jars to can, you need to add liquid to the jar. When raw packing (not cooking/ Browning first, you don't need to add liquids as the meat will make its own.
Are they easy to get out of the jars? I've canned meatloaf but not stuffed peppers. Looks good!
Yes, they are actually easy to get out. I just tile the jar, slide a small silicone spatula beside it, and slide it right out onto a plate or pan.
When pressure canning green peppers, do you need to add water to your jar?
I do not with stuffed peppers. If just peppers, then yes I do add water.
How do you get them out of the jars? D[not they fall apart when you try?
I slip a small rubber spatula around the side and tilt the jar and they actually slide right out.
How much headspace do these need? Thanks
about an inch
Have you ever canned meatballs?do you think maybe that might be a waste of space in a jar or better to do the meatloaf way?
Can I add cooked rice ?
I think if you add cooked rice with the additional liquids it will turn to mush. You could always try a jar or 2 that way and see how you like it. If you do, let me know how the rice holds up.
Thanks , I just will do meet
@@nathoh7273 try par-cooking the rice.... leave it undercooked by a couple of minutes. The juice that cooks out of the meat should finish cooking it, and shouldn't turn it to mush. Maybe try it with just one to see how it turns out, then you will know for next time.
Cooked 4 jars last night without rice, I bit not happy as one jar liquid is topped and other 3 is liquid is kinda low and u did add liquid from blanching papers
@@nathoh7273 did you have siphoning? I have had that happen when I cool them down and take them out of the canner too quickly. Usually it is not enough to worry me at all. I have canned them with no added liquid and they have been fine.
👍
Thanks a lot!
Good idea.
Just wondering, after blanching plus 75 min pressure canning:
Isnt the pepper just flavourless mush ?