How we preserve sweet peppers 4 different ways + Our favourite family meal

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If you are looking for a way on how to store sweet peppers on the shelf without pressure canning or using excessive vinegar in all your recipes, this video is for you! This is how we preserve sweet peppers 4 different ways + Our favourite family meal.
Not only do we show you how we transform our abundant sweet red pepper harvests into a unique flavour boosting paste that stores on the shelf for up to 1 year, we show you 3 other ways to preserve these delicious beauties.
Besides the recipes for preserving, we also show you one of our favourite mouth watering recipe's in which we use the pimentada paste.
🌶️ Check out THE BELL PEPPER RECIPES HERE on our website 🌶️:
PAPRIKA POWDER.
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ROASTED PEPPER SALAD.
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PEPPER RELISH.
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PIMENTADA
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Other recipes mentioned in this video:
DIY STOCK CUBE:
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HOMEMADE SAUERKRAUT:
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FERMENTED FLAME FUEL:
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MAYONAISE: thefarmingchef...
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Опубликовано:

22 сен 2024

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Комментарии : 37

@bertiew6771 2 дня назад

Fantastic demonstration of what to do with red peppers. Loved it!

@thefarmingchefs 18 часов назад

Thank you very much!

@amandaneilson8561 День назад

Absolutely love the fridge smoker.

@thefarmingchefs 18 часов назад

Thank you! We love it too! :)

@rego1739 16 часов назад

I am so glad I found your video. I grow my own food but was lacking in flavor. I now have so many ideas running through my head. Thank you for sharing.

@willaharlatt4862 2 дня назад

oh my gosh..........im so hungry now watching the flatbread deliciousness!

@thefarmingchefs 18 часов назад

Hihi, I wish I could send you over some ...

@MaryWehmeier День назад

Thank you for talking about pH in regard to canning.

@thefarmingchefs 17 часов назад

Thank you for watching :)

@emmawesterling7094 2 дня назад

I am instantly hungry! What great recipes ! 😀

@thefarmingchefs 18 часов назад

Ahhh thank you!

@susanateixeira5264 День назад

Ola minha querida. Fico contente que esta tudo bem por ai. Para acompanhar os pimentos assados so falta a sardinha e a broa de milho. Muito obrigada por este bom momento. 😊🌹

@thefarmingchefs 18 часов назад

Cara Susana!!! Muito obrigada por esta querida mensagem. Tem toda a razão ,umas sardinhas para acompanhar e estávamos no céu :) Beijinhos

@kellymurdock5982 2 дня назад

Outstanding!!!

@thefarmingchefs 18 часов назад

Obrigada!

@NerainerRidgeway День назад

These three ideas all look delicious! Thank you so much for sharing...Another shelf stable sauce/ sandwich spread to make with peppers is Ajvar (pronounced I-var) which is a Hungarian paste made from roasted pepper, eggplant and garlic and it makes an incredible additive to pasta sauces and roast meat marinades.

@thefarmingchefs 18 часов назад

Thank you so much for sharing! I am going to check that out!

@candyv4921 2 дня назад

I need that smoker! I dream of smoked tomato sauce (ketchup) We loved this episode.❤

@thefarmingchefs 18 часов назад

Ooohhh ketchup, or BBQ SAUCE :P

@KeepupwithCar 23 часа назад

This is so awesome! I want to go make my own spices now 😍🥰😍🥰

@thefarmingchefs 18 часов назад

Yaaay, do it!

@maristermcsorley4203 2 дня назад

Eye opening recipes 😊loved will try 😊the courgettes soto olio was amazing my first time and will do more next year definitely,thank you 😊

@thefarmingchefs 17 часов назад

Oooh that makes me so happy to hear you are making the recipes :) Big hug from us both

@chefevielee 9 часов назад

Wow that pimentada is amazing! So once you start using the jar of the pimentada you don't need to keep recovering it with oil? Once the oil seal is gone Would you start placing the jar in the refrigerator? Also i'm assuming you could take this recipe and use any pepper correct?

@thefarmingchefs 28 минут назад

Hey :)! If you work with clean spoons and you keep the oil seal in tackt you could store it on the counter. But if you want to be more relaxed about it, the fridge is a great place for it, as you are introducing air and potentially other microbial life when you start using the jar which can lead to degradation of the flavour and colour of the pimentada.

@annawasiakowska1667 15 часов назад

Hello, Can you tell me what brand your dehydrator is?

@09echols День назад

I want to try that pepper ferment

@thefarmingchefs 17 часов назад

I hope you do!

@rachelstark2391 2 дня назад

Greetings, Do you have a shade cloth over the peppers? If so, why? Cheers, Upstate NY

@thefarmingchefs День назад

@rachelstark2391 HI Rachel :) Yes, we do. It's is because we have extremely hot summers, and our greenhouse would overheat without the shadecloth. Also, we find that peppers in the open field (which we also grow) suffer from sunburn spots sporadically. Hope this is useful. Where do you grow?

@rachelstark2391 День назад

@thefarmingchefs Gm/a ☕️ Ah yes, that makes sense...I forgot you were in Portugal. 🤦🏻‍♀️

@mairzydotes3548 19 часов назад

Wonderful recipes! I made smoke paprika for the first time about a month ago. Those instructions said to dehydrate after smoking. Is there a reason why you dehydrate first?

@thefarmingchefs 19 часов назад

@@mairzydotes3548Cool! Só satisfying right? I find that the smokeyness is less pronounced, which I like for certain dishes. You get a sweeter powder (especially if you deseed) with a more subtle smokeyness to it. But It can be done both ways for sure! If you want a very deep and smokey result, you can do the entire process in the smoker even. You need to make sure your peppers dry in a short enough time, so having an eye on maintaining the right temperature and monetering humidiy in the area is key. If it gets too cold and humid they could start to mould. When the peppers are still moist, the flesh absorbs more of the smoke, that is the reason the result is different. Which wood did you use? :)

@mairzydotes3548 18 часов назад

@@thefarmingchefs Thanks for your response. I used hickory and a little pecan. Personally I prefer the smokiness more subtle. I will try this way next time. Thanks Chef!