We tried to do this a few months ago, and after a few weeks the bottles exploded! We'd sterilized the jars, and I think we did everything we should have. I think we'll have another go tho, we must have done somethign wrong!
Message posted by moony on 20 August 2009 at 2:18pm - IP Logged
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Yeah freezing them works well. I've grown tomatoes this year too so I'm wondering what they're like frozen, does anyone know? I'm guessing once defrosted they're best for cooking?
Message posted by orchard on 20 August 2009 at 3:03pm - IP Logged
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I freeze my chillies whole and this works really well. I now wouldn't do them any other way. The peppers are just as good although I freeze a lot of them in roasted red pepper and tomato soup when I have a glut.
I wanted to preserve the peppers in oil though to use like deli peppers and artichokes as antipasti. I only made one jar to see how it goes so maybe I should put it inside a box just in case it explodes!
Trisa.
Message posted by artisans on 20 August 2009 at 7:28pm - IP Logged
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Quote: Originally posted by emma1983stuart on 20 August 2009
Yeah freezing them works well. I've grown tomatoes this year too so I'm wondering what they're like frozen, does anyone know? I'm guessing once defrosted they're best for cooking?
Hi Emma - I tried this myself last year and it was very successful. I picked the best ones I had, wiped & dried them, arranged them in a tray and froze them overnight, Next day, I put them, two in a bag, in the freezer and there they stayed until this year. The best way to use them is to take them out of the freezer, place in the refrigerator for an hour or two and, while thay are still quite hard, slice them in half with a sharp knife, grate them into a bowl and make your sauce as usual. Perfect! I've already done 20 for next winter, plus ten portions of ready-made sauce and two jars of sun-dried ones.
Steve
Message posted by trisa on 20 August 2009 at 8:51pm - IP Logged
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