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Old 02-10-2008, 12:28 PM   #1
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Fresh Roasted Peppers

We love to roast our own peppers at home, especially with our backyard summer harvest. But I would like to roast a few at a time and store some for later use. What is the best way to store roasted peppers after cooking?

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Old 02-10-2008, 12:34 PM   #2
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I think the safest way would be to do it like this. Come on over and we'll have a day of roasting/canning red peppers and "bubbly"
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Old 02-10-2008, 01:58 PM   #3
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We just put ours in a mason jar and cover with evoo. That's a great link though - it seems a better process and it won't take up frig space!
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Old 02-10-2008, 02:13 PM   #4
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Thanks for the link. I've always shied away from canning, as it seems to be such a process. The explanation there sounds easy, though. I will definitely try that this summer.

For now though, we also do the cover with EVOO bit, but oil is so expensive, I hoped someone might have a less-expensive alternative?
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Old 02-10-2008, 03:09 PM   #5
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I agree about the cost. We tend to reuse the oil though ... when we are getting to the end of the peppers we have, we roast more an throw them in the same jar and add just a little oil to cover as necessary. So initally, it costs more but after that, not much.
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Old 02-10-2008, 03:18 PM   #6
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Quote:
Originally Posted by JillBurgh View Post
For now though, we also do the cover with EVOO bit, but oil is so expensive, I hoped someone might have a less-expensive alternative?
You don't have to use EVOO for a purpose like this; canola or vegetable oil would do just fine.
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Old 02-10-2008, 03:28 PM   #7
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What would the fridge lifespan be on something like this, what with the possibility of botulism, etc.? I've always been afraid to keep anything in oil in the fridge longer than just a few days.
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Old 02-10-2008, 03:45 PM   #8
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Originally Posted by BreezyCooking View Post
What would the fridge lifespan be on something like this, what with the possibility of botulism, etc.? I've always been afraid to keep anything in oil in the fridge longer than just a few days.
These are cooked at a pretty high temp, which should kill any bugs; botulism is a problem with uncooked items, like when people try to make homemade infused oils with herbs straight from the garden. I would think they would be fine, but they can also be frozen: help...can you freeze roasted red peppers? - Community - CookingLight.com
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Old 02-11-2008, 12:41 AM   #9
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You can also freeze them. If you package them in zip-top bags make sure you use the freezer bags ... just squeeze out all the air you can and zip them shut. They will last 3-6 months this way. If you use a vacuum sealer - they will last a year or more.
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Old 02-11-2008, 08:23 AM   #10
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Interesting that they can be frozen. I would think that they would fall to bits when defrosted so I wouldn't have even tried that. That might be the way to go.

As far as the botulism issue, we made a slew of homemade oils from garden herbs at the end of the season. I noticed that if any of the herbs/peppers were peeking out from the top of the oil, it got moldy quickly. I assumed though that if the organics were fully submerged in the oil, we were safe. I've been using the oil all winter. Are we in danger?
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