I have a bunch of these Jimmy Nardello sweet peppers in the freezer. I want to roast and can them all with my presto pressure canner for later use in spaghetti sauce. For sayce they get roasted and pureed skin and all into the sauce. Any recommendations on how to do this?
by KFRKY1982
3 Comments
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Roast, can whole, puree at time of use. [Link to tested recipe ](https://nchfp.uga.edu/how/can_04/peppers.html)
Peeling small, thin walled peppers like Nardellos is not only a waste of time but a waste of valuable product IMO. I chop and freeze mine and use them in many different ways. Some thing are just not great for skinning and canning.