Date: 6 April 2015. Sausage and Cheese
Stuffed Peppers (new canning theory)
This one is for Stephen who is
canning sausage and meatballs soon. Just another idea Cap'n...
friend passed along three green peppers the other week. Ginger's the
nicest gal. I'm always looking for the small peppers to fit into my
wide mouth one cup canning jars. She had bunches and three were the size
required. Fortunately Ginger shared. I was delighted and immediately
walked over to the grocery store to buy the fillers. And that's
where the problems began.
helpful to write a list. Mine was on the boat, not in my purse where
I needed it. Not that having the list would have been all that
helpful. My glasses were on the boat too, so even if I had the list
I'd not have been able to read it. Argh!
My eyes aren't the best
and I generally buy at least a half dozen pairs of Dollar
Store glasses at a time. Unfortunately all too often they take
swimming lessons. So far none have surfaced. If you're ever
diving at a remote anchorage and spot a pair of glasses on the
bottom -- well, I've probably been there.
So with a memory like a sieve, I bought almost all the extras needed
to can the peppers. I chose mozzarella cheese and scallions, plus of
course a meat. I'd intended to buy some lean hamburger, however
sausage was on sale so I opted for that.
After cooking, then draining the sausage I added the
It is my habit to finish the
filling first when making the stuffed green peppers. It's easier to
keep the meat portion hot. The cheese melted into the sausage. I
tested it for freshness on a tortilla. Yummy!
That's when I realized the
first problem. Only two of the small green peps fit into the
half-pint wide mouth canning jars.
The third was a smidge too
so I simmered it into submission
so it would fit into the jar. →
That's when I
went to my locker and realized there were no tomatoes. Thus,
shut down the stove and walk on over to the local Dollar
General. Initially I'd sought a jar of salsa because I prefer
chunky sauce, with body so to speak. Well, after pricing the
salsas ($2 for the least expensive variety) I spotted the store
brand of tomato sauce for 35 cents. That's perfect for my
The sauce was plain however
I had scallions, green peppers (the tops from the three I'm
canning) and a few fresh Roma tomatoes. Have I mentioned how
nice Ginger is? She gifted the tomatoes too.
Well, with my simple
additions and some time on the burner simmering, I have a
wonderful tomato sauce. Doesn't it look delicious? And it tasted
even better than the store bought name brands I've tried.
As you may
recall, recently I discovered my storage of the jars left a lot to
be desired. I put together a locker, courtesy of the wood cutting by
my friend Pat's hubby George. Those two articles can be found
Building a Locker (Part 1)
Building a Locker (Part 2).
blame the result on George. My measuring left A LOT to be desired.
The details are in those two articles. Is there a way to sign 'em
Anonymous?!? I'm definitely not an expert at locker building.
When I put
the three jars with the stuffed green peppers into the pressure
cooker all was well. Then the cooking time was up and I discovered
one jar did not seal and some of the juice had gotten on the other
jars. I wiped them off of course.
The jar that didn't "pop" (seal properly) was
added to the next batch.
started thinking. (That's not usually dangerous.) And then I thought
that perhaps some of the icky stuff had gotten under the screw caps
of the jars. I opened them and was right. A quick wash (Dawn
detergent and water) then wipe down ensued.
Now that I
ponder, I wonder if the initial canning jar failure was my fault. I
didn't take off the rings, wipe down the jars and lid and then put
the rings back on. It's possible the jar sealed properly however a
bit of gunk started the rust cycle under the lid.
processing, take off the rings and wipe down the jars.
The Final Report
Ingredients: 2 pounds of ground sausage, 4
ounces of grated cheese, scallions, fresh green peppers and
an equal number of small Roma tomatoes, garlic, tomato sauce. And with
those components I made:
Three one cup jars,
containing a sausage and cheese stuffed green pepper
Two 1/2 cup (jelly
jars) filled with the sausage and cheese stuffing (no
Three jars with the
rest of the sausage and cheese, topped with the leftover
An afternoon of cooking yielded eight processed jars.
I admit I was a bit chagrined to realize the latest green peps I'd
made were essentially the same as the couple I already have in the
locker. The intention was to make a different option. Just having
them ready is okay too.
Some are a complete meal (the
stuffed green peppers) while five jars offer opportunities for
creativity in the galley. I'm satisfied.
Are you a green pepper person?
And, do you have any canning advice for fish? The next time I catch a big
one I'd like to can it.
Categories: Characters, Galley,
Command in the Galley ~
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