Peppers And Wieners Recipes

WICKED WEENIES

Steps:

• Seed peppers and chop. Also chop hot dogs.
• Mix the rest of the ingredients and place into at least a 6-quart stock pot. Add hot dogs and bring to a boil.
• Add peppers and cook for 10 minutes.
• Place one clove garlic into each jar (optional).
• Ladel mixture into jars. Wipe rims, apply sterilized lids and rings.
• Pressure can 10 pounds for at least 30 minutes (90 is best - it won't hurt anything).

BANANA PEPPERS STUFFED WITH VIENNA SAUSAGES (OR HOT DOGS)

Steps:

• Mix tomato juice, vinegar, sugar, ketchup and garlic.
• Cook 30 Minutes.
• Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
• Stuff 1 Vienna sausage (or hot dog) into each pepper.
• Pack peppers tightly into pint or quart jars.
• Bring sauce to boiling.
• Pour over peppers.
• Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
• Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
• **This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

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.

PEPPERS & WIENERS

Steps:

• Heat Large Skillet or Electric Skillet on High with Olive oil. Slice wieners 1/2" thick and brown on both sides. AFTER WIENERS ARE BROWNED - Turn heat down to medium-low. Slice peppers 1/2" thick in long slices right into the pan & slice onions 1/4" thick into the pan and let them cook down some for about 3-5 minutes while covered losely.(It may seem that this is too much for the pan but remember the volume of the peppers & onions will cook down 75% or more.) Now pour whole tomatoes right into the pan and break up tomatoes by squeezing each one or cut each one open. Careful for they will pop and splash all over. Pour in tomato sauce and sprinkle a layer over the entire top of the skillet with basil do the same with garlic powder or chop your fresh garlic into mixture. Sprinkle sugar over the top. Using a wooden spoon push spices below sauce without breaking up the peppers, push bay leaves into the sauce, turn heat down to simmer or lowest setting, cover tightly and simmer for about 20 minutes to half hour stirring once to ensure bottom does not scorch or burn. This should make about 4 hefty servings. Serve with Fresh Italian bread and butter! The flavor is so unique and different from anything else. You will love this recipe for it is delicious, fast, easy and cheap! Follow this recipe first before trying other variations of your own. I use red & green peppers together, but always make sure at least half of your peppers are green, because the flavor of the green are more pungent than any other color. Sometimes I'll use half turkey franks and half all beef. The flavor of the all beef incorporated with the green peppers and tomatoes is a perfect combination. Enjoy :o}

PEPPERS AND WIENERS

Steps:

• 1. Mix first 6 ingredients and bring to a boil.
• 2. Add peppers and wieners and return to a boil. Cook 10-15 min, check for doneness, peppers should have a tad of tooth (don't over cook peppers will turn out mushy).
• 3. Pack in prepared Ball style canning jars and process 10-15 minutes