05-06-2022, 12:57 PM
I am now looking at ways to use/preserve the garlic. If you hang the bulbs and let them cure for a few weeks after harvest the garlic should keep for a long time in a cool dry place. But I already do a good bit of work "processing" the onions and peppers from my garden.
I always sauté onions and peppers not matter what I use them in. Even in meatloaf or stew where they will cook thoroughly I saute them first because I think it makes them taste better. So I saute huge pans of onions and peppers and then freeze them in about a cup serving in sandwich bags. My mom used to chop up and freeze her peppers, but they took up twice as much room in the freezer that way and were just mooshy when they thawed out anyway.
This year I think I might make some sort of pepper/onion/garlic relish and can it. I have canned a lot of sliced banana peppers and jalapenos. It is not that hard if you don't cook anything in the jars. I just pour boiling brine over the peppers. That is enough to get the lids to seal. With a relish I would probably have to put the jars in a water bath to get them hot enough to seal, but I have a rack to do that with.
I always sauté onions and peppers not matter what I use them in. Even in meatloaf or stew where they will cook thoroughly I saute them first because I think it makes them taste better. So I saute huge pans of onions and peppers and then freeze them in about a cup serving in sandwich bags. My mom used to chop up and freeze her peppers, but they took up twice as much room in the freezer that way and were just mooshy when they thawed out anyway.
This year I think I might make some sort of pepper/onion/garlic relish and can it. I have canned a lot of sliced banana peppers and jalapenos. It is not that hard if you don't cook anything in the jars. I just pour boiling brine over the peppers. That is enough to get the lids to seal. With a relish I would probably have to put the jars in a water bath to get them hot enough to seal, but I have a rack to do that with.
