Canning wax peppers: Advice and recipes, please?

August 10, 2015 1:35 PM

Bumper crop of Hungarian wax peppers this summer, and I would like to can some. Best practices? Favorite recipes for spreads/to-be-stuffed?

Earlier this year I had the best pepper stuffed with sausage--is there a way for me to preserve (drying, if not canning?) my peppers for this future treat? I've read a number of suggestions for increasing crispness of pepper strips (grape leaves! alum! pickle crisp!), and am a little bewildered; what has worked for you? If you have a tasty recipe for hoagie spread (that can be canned), what is it? What are Italian long-hots, and how can I preserve them? Is there some other awesome use for Hungarian wax peppers that I'm missing? Many thanks.

posted by MonkeyToes to Food & Drink (5 answers total)

This certainly would not preserve peppers for future stuffing purposes (yum!) but my freezer is full of frozen chili pepper strips for adding to future recipes.
posted by teragram at 3:37 PM on August 10, 2015

If you roast them and then freeze them, they are great added to many recipes over the winter. This is so much less work than canning!
posted by ssg at 5:02 PM on August 10, 2015

Ajvar is amazing, but looks like a whole lot of work.

Also, salsa. (scroll down)
posted by kjs4 at 5:52 PM on August 10, 2015 [1 favorite]

+1 for roasting and freezing them in strips. We do this with poblano peppers, and they're great in sauces for wraps, tacos, etc.
posted by neushoorn at 12:55 AM on August 11, 2015

Response by poster: For posterity's sake, this hot pepper hoagie spread is delicious. I've canned strips and rings too, but the spread is what I'm going to make in great quantities.

Freezer space is at a premium, so canning or drying ideas are preferred. If anybody has a solid recipe for sauerkraut stuffed wax peppers, please share (I have a general idea, but specifics are always better).
posted by MonkeyToes at 3:40 PM on August 11, 2015