Roasted Red Peppers……Pepperoni  Arrostiti

As summer comes to a close, one of my favorite seasons commences, Canning Season! It’s really the best way to take the season’s best farm fresh vegetables and keep them year round without losing flavor or paying out-the-nose!

So, get your culo to a farm or farm stand and get a big bunch of Red Bell Peppers and roast them over some white-hot coals on the grill. As they blacken on all sides, put them into a covered container with a little water in the bottom (the water will help steam the skins off of the flesh of the peppers). Once they’re all roasted, let them steam for a few minutes. Then peel the skins from the flesh of the peppers and clean out the seeds. This is a really messy job so you might want to be like a good Italian and do this in the back yard! Once you have all the peppers cleaned, mix them with a drizzle of Extra Virgin Olive Oil and stuff them into pint jars and close the lids tightly. Place the jars into a large pot, make sure they fit tightly. Fill the pot with water about 2 inched above the rims of the jars. Put the pot on the stove and, once the water begins to boil, boil the jars for 1 hour. Then, allow the water to cool slightly and CAREFULLY remove the jars from the water. Place the jars onto a table and cover them with a towel. The jars that are not sealed when they come out of the water should seal as they sit (12-24 hours). The jars that so not seal at all should not be eaten. If there is any bachteria in the jar that causes it not to seal, it could be due to botchulism and could cause very serious harm if consumed.

Otherwise, these puppies are ready to onto the shelf for future use. Buon Appetito!!!!