Sunday, December 5, 2010
I have 8kg of red capsicums to get through. I kept a couple for the week to add to sandwiches and salads. Half of the remainder I just chopped and portioned out into ziplock bags and froze without blanching, apparantly you can skip this step for capsicums. The last bunch went into the oven for 1hour at 180 deg. They were covered with a damp cloth till cool, peeled and then canned in some olive oil via the water bath method. This is my first attempt at canning so I am a bit nervous about it to say the least. I canned some of the capsicums to see how they would turn out. I have a second batch to do, I think I will just bottle these in a brine solution and skip the water bath method.