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mckenner1122
Photo One: The screencap of my FlashFoods App showing the two boxes of red, orange, and yellow bell peppers (and three bonus poblanos!) we were able to score for $10! *(Spoiler: We got 12 jars, so that means we ended up with a cost of under $1 per jar!)*
Photo Two: All the peppers, unpacked washed up. There were 31 bells in total, plus the poblanos. None were particularly large, but all were in fact, red, orange, or yellow. No green bell peppers. I didn’t weight them. I probably should have.
Photo Three and Four: Two gas grills are set up, grilling the peppers. In photo three, they are not yet blistered and in photo four, you can see the char is starting to appear on the cheeks of the peppers.
Photo Five: A hand in a blue nitrile glove is holding a steamed, blistered, charred red bell pepper above a stainless steel bowl filled with more of the same.
Photo Six: A hand in a blue nitrile glove is holding a skinned roasted red bell pepper. The top and insides have been removed. Several ‘cleaned’ peppers are piled below it in the bowl beneath it.
Photo Seven: A 12 oz narrow mouth (3/4 pint) jar from Azure Standard sits on a white digital kitchen scale. The scale readout says “8.0 oz”. The jar itself is loosely packed with roasted bell peppers of various colors. Note: My favorite retail roasted peppers are 7.0 net weight and cost about $4.00 per jar on sale. I feel like a rock star right now.
Photo Eight: Twelve 12oz jars are lined up in the canner – perfect run, perfect load! Woo hoo! This is a pressure canner run *(35 minutes at 10lb for me at under 1000 ft)* Followed NCHFP pepper recipe.
Photo Nine: All twelve jars, fresh from the canner. Peppers are floating in their ‘lightly salted’ water juice and look really cool. They’ll settle down in a few days. They look cool as heck. I’ll wash them and slap the labels on them tomorrow morning.
Photo Ten: Close up of the hand-doodled labels that will go on tomorrow.
Hairy-Atmosphere3760
Gorgeous!! I’m jealous of the prices you got those peppers! I did hatch green chilis this year but not I want red peppers too!
Itchy-Dragonfruit-78
How long did this take you, start to finish? (Asking to see if I’m just slow or if canning takes a lot of time )
4 Comments
Hi u/mckenner1122,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Photo One: The screencap of my FlashFoods App showing the two boxes of red, orange, and yellow bell peppers (and three bonus poblanos!) we were able to score for $10! *(Spoiler: We got 12 jars, so that means we ended up with a cost of under $1 per jar!)*
Photo Two: All the peppers, unpacked washed up. There were 31 bells in total, plus the poblanos. None were particularly large, but all were in fact, red, orange, or yellow. No green bell peppers. I didn’t weight them. I probably should have.
Photo Three and Four: Two gas grills are set up, grilling the peppers. In photo three, they are not yet blistered and in photo four, you can see the char is starting to appear on the cheeks of the peppers.
Photo Five: A hand in a blue nitrile glove is holding a steamed, blistered, charred red bell pepper above a stainless steel bowl filled with more of the same.
Photo Six: A hand in a blue nitrile glove is holding a skinned roasted red bell pepper. The top and insides have been removed. Several ‘cleaned’ peppers are piled below it in the bowl beneath it.
Photo Seven: A 12 oz narrow mouth (3/4 pint) jar from Azure Standard sits on a white digital kitchen scale. The scale readout says “8.0 oz”. The jar itself is loosely packed with roasted bell peppers of various colors. Note: My favorite retail roasted peppers are 7.0 net weight and cost about $4.00 per jar on sale. I feel like a rock star right now.
Photo Eight: Twelve 12oz jars are lined up in the canner – perfect run, perfect load! Woo hoo! This is a pressure canner run *(35 minutes at 10lb for me at under 1000 ft)* Followed NCHFP pepper recipe.
Photo Nine: All twelve jars, fresh from the canner. Peppers are floating in their ‘lightly salted’ water juice and look really cool. They’ll settle down in a few days. They look cool as heck. I’ll wash them and slap the labels on them tomorrow morning.
Photo Ten: Close up of the hand-doodled labels that will go on tomorrow.
Gorgeous!! I’m jealous of the prices you got those peppers! I did hatch green chilis this year but not I want red peppers too!
How long did this take you, start to finish? (Asking to see if I’m just slow or if canning takes a lot of time )