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| I have a lot of bell peppers--red, green, gold. I am out of freezer space. I have plenty of shelf storage and canning jars and wouldn't mind canning them, if there is a tasty use for canned peppers in cooking. I don't want to pickle them. How do you use canned bell peppers (not pickled) in cooking? What would you use them for? I don't want to can them if there isn't much call for them in anything. I use a lot of peppers in cooking. I use them direct from the freezer when I don't have fresh, but I'm just out of space in there. Any suggestions? Or is canning them a waste of my time? Thank for the help. Jill |
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| They work well in any cooking recipe that calls for peppers. Spaghetti sauce, chili, Italian sausage dishes, on pizza, scrambled in eggs or in omelets, smothered porkchops, meatloaf, chicken cacciatore, beef stew, swiss steak, lots of crockpot recipes, etc. We freeze most all ours in strips since it is so much easier and takes less time but if freeze space is limited then canning them in half pints sure isn't a waste of time either. Dave |
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