Grandma Vinions Canned Peppers In Red Sauce Recipes

MARINATED CANNED BELL PEPPERS RECIPE

Steps:

• Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil your lids.
• In a large pot or dutch oven, combine 6 1/2 cups tomato juice, 1/2 cup olive oil, 3/4 cup sugar, 3 Tbsp salt, and 1/2 cup vinegar. Bring syrup to a boil and simmer 10 min.
• In the mean time, slice your bell peppers into 1/2" wide strips and add them to your pot. Cover and cook, stirring occasionally, until easy to poke through the skin side (20 -25 min). As your peppers soften, they will be covered with the liquid, just be patient and give it a stir every once in awhile.
• Transfer your piping hot bell peppers to your jars using a canning funnel (we bought this at Walmart and it makes the job so much cleaner and easier). We add mostly peppers and then fill in the spaces with syrup. Fill the jars to the top with 1/4-inch of space left at the top.
• Screw the lids on enough to keep the seal in place but don't overtighten them since air bubbles need to be able to escape.
• Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate marinated peppers and enjoy within 3 months.

ITALIAN MEATBALL SUBS

Steps:

• Saute your onions in some oil before adding to your meatball mixture. Add ingredients meat, roasted reds, onions, Parmesan & Romano & seasonings and roll out your meatballs. Then, roll them in the panko crumbs and place on a greased pan to bake.
• Bake them at 350 degrees for about 30 minutes turning at least once. Make sure they are cooked through. While baking heat up your sauce that you will be using so it's nice and hot to assemble your subs.
• Remove from oven and assemble your subs. Toast up your hoagie buns. Then and add your meatballs, chunky pepper & onion sauce and on top the mozzarella cheese. Place in the oven till your cheese is melted.
• My sweet friend Megan Todd makes the most incredible canned sauce called https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/grandma-vinions-canned-peppers-in-red-sauce.html?p=1. We are very blessed to get a couple jars from her for the last several years and it just amazing. Now, you could also use Paul Newman's sauce called Sockarooni or a sauce that has chunky peppers in it.
• Here we are finally have the sub assembled and ready to eat. I didn't have the usual hoagie bun in this photo I took so I used regular hot dog buns. Not as good, but they worked.
• August 19th, 2015 --- Had another jar of Megan Todd's peppers so I thought it's time to roll some meatballs. We just love these subs. Whether hot or sweet peppers...it's all good topped with some mozzarella cheese. yumm

CANNED BANANA PEPPERS IN RED SAUCE

Steps:

• Wash pepper and vertically slice them -- some people like to cut them in rings. and stuff in sterile jars.
• Add ingredients in large sauce pan and bring to boil. Pour over peppers in jars. Listen for the pop!

MARINATED BELL PEPPERS

Steps:

• Select your favorite pepper. Peppers may be left whole. Large peppers may be quartered.
• Wash, slash two to four slits in each pepper, and blanch in boiling water or blister skins on tough-skinned hot peppers using one of these two methods:
• Oven or broiler method to blister skins - Place peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; peel off skins.
• Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each hot half-pint jar or 1/2 teaspoon per pint. Fill hot jars with peppers.
• Add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.
• Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process for 15 minutes in a water bath at a full rolling boil.
• Yield: About 9 half-pints
• * Note: It is possible to adjust the intensity of pickled jalapeño peppers by using all hot jalapeño peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
• For hot style: Use 4 lbs jalapeño peppers.For medium style: Use 2 lbs jalapeño peppers and 2 lbs sweet and mild peppers.For mild style: Use 1 lb jalapeño peppers and 3 lbs sweet and mild peppers.

GRANDMA VINION'S CANNED PEPPERS IN RED SAUCE

Steps:

• 1. NOTE: If you are doing sweet & hot peppers, cook the sweet peppers in the sauce before starting the hot. Also, if you have any sauce left over when done with all the peppers... don't throw it out. Can it! I like to use mine in my chili or in several other recipes.
• 2. Prepare Jars: Clean and sanitize jars, lids, & rings as per manufacturer directions. Keep both lids and jars hot until ready to use. There are 2 way I do this. *Sanitize in dishwasher, by the time the cycle is done, you will be ready to use the jars. Or keep in a simmer hot water bath.
• 3. Wash and clean all peppers. If using hot peppers, put on rubber gloves. Cut peppers in long slices, remove seeds. You can also cut in large chunks. Place in large bowl and set aside.
• 4. In a large stock pot. Saute onions & garlic in oil until onions are transparent. Add tomato puree, sauce, sugar, salt, & vinegar. Heat to a slow simmer boil, and cook for 10 minutes, stirring well. Add peppers, & simmer for 10-12 minutes. Peppers will be cooked but still firm. Do not over-cook. Pack peppers in hot pint sized jars, add sauce, leave 1/2 inch head space. ** When adding peppers to jars, I use long handled tongs, & pack in all peppers in jars until I only have sauce remaining. Then use a ladle to add sauce with onions. Before adding next batch of peppers to the sauce, make sure you removed all peppers from previous batch. Add next batch of peppers and continue.
• 5. Wipe rim of jars clean with a clean hot cloth. Place rims & rings. Make sure ring is tightly in place. Process pint sized jars in a hot water bath for 5 minutes. (adjust according to altitude) Quart sized jars 10 minutes. You will hear a "popping" sound from jars as they seal. Be sure to check each jar when cooled & before storing to make sure they have processed. Press in center of lid, if it pops up and down, it has not processed. & you may need to place new lid and reprocess. If center of lid is firm, jar is processed and sealed. Allow jars to cool, then store in a cool dry place. **If canning left over sauce. Process the same.