Best Grandma Vinions Canned Peppers In Red Sauce Recipes

CANNED BANANA PEPPERS IN RED SAUCE

Steps:

• Wash pepper and vertically slice them -- some people like to cut them in rings. and stuff in sterile jars.
• Add ingredients in large sauce pan and bring to boil. Pour over peppers in jars. Listen for the pop!

HOMEMADE CANNED PEPPER-STUFFED PEPPER SOUP

Steps:

• 1. In a large skillet, cook lean ground beef until browned. Drain & set aside.
• 2. In a large stock pot, add water, tomato sauce, Grandma Vinion's Canned Peppers in Red Sauce (sauce as well), Stewed tomatoes, rice, chopped red & green peppers, Crushed red pepper flakes, Italian seasoning, Beef soup base, fresh cracked sea salt & pepper to taste.
• 3. Bring mixture to a boil over medium heat, stirring frequently. Add lean ground beef. Reduce heat to a simmer. Cover and simmer for about 45 minutes or until rice is fully cooked.
• 4. Add additional salt & pepper if needed. Serve with fresh baked corn bread & a side of cole slaw! Perfect for a chilly day. Warms the heart & soul! :)

ITALIAN MEATBALL SUBS

Steps:

• Saute your onions in some oil before adding to your meatball mixture. Add ingredients meat, roasted reds, onions, Parmesan & Romano & seasonings and roll out your meatballs. Then, roll them in the panko crumbs and place on a greased pan to bake.
• Bake them at 350 degrees for about 30 minutes turning at least once. Make sure they are cooked through. While baking heat up your sauce that you will be using so it's nice and hot to assemble your subs.
• Remove from oven and assemble your subs. Toast up your hoagie buns. Then and add your meatballs, chunky pepper & onion sauce and on top the mozzarella cheese. Place in the oven till your cheese is melted.
• My sweet friend Megan Todd makes the most incredible canned sauce called https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/grandma-vinions-canned-peppers-in-red-sauce.html?p=1. We are very blessed to get a couple jars from her for the last several years and it just amazing. Now, you could also use Paul Newman's sauce called Sockarooni or a sauce that has chunky peppers in it.
• Here we are finally have the sub assembled and ready to eat. I didn't have the usual hoagie bun in this photo I took so I used regular hot dog buns. Not as good, but they worked.
• August 19th, 2015 --- Had another jar of Megan Todd's peppers so I thought it's time to roll some meatballs. We just love these subs. Whether hot or sweet peppers...it's all good topped with some mozzarella cheese. yumm

MOM-MOM'S PEPPER STEAK

Steps:

• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
• Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
• Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.

GRANDMA GRUMNEY'S CANNED ITALIAN HOT PEPPER RINGS

Steps:

• 1. Prepare peppers: Wash peppers, drain. Then, wearing rubber gloves to protect your hands, cut into rings about 1/2" thick. Discard stem ends. Place cut pepper rings into a large stainless steel bowl or pan, or glass bowl. Make brine using one gallon of water and 2 cups of salt, stir together until salt is dissolved. Pour brine over peppers. Cover and allow to soak overnight. (10-12 hrs)
• 2. Next day: Prepare quart sized jars for canning peppers. Clean, & sterilize jars, lids & rings. Place 2-3 cloves of garlic, Italian seasoning, EVOO, & alum (optional) in each quart sized jar.
• 3. In a large stock pot, make canning solution of 1 gallon water, one cup pickling salt, & 1 cup cider vinegar. Bring to a boil. Remove from heat.
• 4. Drain peppers. **** Rinse lightly with cold water. Pack peppers into quart size jars with garlic, olive oil, and Italian seasoning, leaving 1/2 inch head space. Fill with canning solution. (make sure to release any air bubbles. Clean rim of jar. Tightly place lids and rims on jars. Process in a hot water bath for 10 minutes. (Do not process in pressure cooker. Peppers will get mushy & not stay crisp.)
• 5. **** You may add small green tomatoes, small pickles, small pieces of cauliflower, &/ or carrot slices to make a hot pepper vegetable mix. Just soak vegetables in brine overnight with peppers
• 6. Store away in a cool place to allow seasonings to work. Can be used after 4 weeks, but they get better and hotter as more time goes by. For hot peppers and oil, pour peppers into a glass bowl and add 1/2 cup olive oil. Serve with fresh Italian bread and butter.

GRANDMA VINION'S CANNED PEPPERS IN RED SAUCE

Steps:

• 1. NOTE: If you are doing sweet & hot peppers, cook the sweet peppers in the sauce before starting the hot. Also, if you have any sauce left over when done with all the peppers... don't throw it out. Can it! I like to use mine in my chili or in several other recipes.
• 2. Prepare Jars: Clean and sanitize jars, lids, & rings as per manufacturer directions. Keep both lids and jars hot until ready to use. There are 2 way I do this. *Sanitize in dishwasher, by the time the cycle is done, you will be ready to use the jars. Or keep in a simmer hot water bath.
• 3. Wash and clean all peppers. If using hot peppers, put on rubber gloves. Cut peppers in long slices, remove seeds. You can also cut in large chunks. Place in large bowl and set aside.
• 4. In a large stock pot. Saute onions & garlic in oil until onions are transparent. Add tomato puree, sauce, sugar, salt, & vinegar. Heat to a slow simmer boil, and cook for 10 minutes, stirring well. Add peppers, & simmer for 10-12 minutes. Peppers will be cooked but still firm. Do not over-cook. Pack peppers in hot pint sized jars, add sauce, leave 1/2 inch head space. ** When adding peppers to jars, I use long handled tongs, & pack in all peppers in jars until I only have sauce remaining. Then use a ladle to add sauce with onions. Before adding next batch of peppers to the sauce, make sure you removed all peppers from previous batch. Add next batch of peppers and continue.
• 5. Wipe rim of jars clean with a clean hot cloth. Place rims & rings. Make sure ring is tightly in place. Process pint sized jars in a hot water bath for 5 minutes. (adjust according to altitude) Quart sized jars 10 minutes. You will hear a "popping" sound from jars as they seal. Be sure to check each jar when cooled & before storing to make sure they have processed. Press in center of lid, if it pops up and down, it has not processed. & you may need to place new lid and reprocess. If center of lid is firm, jar is processed and sealed. Allow jars to cool, then store in a cool dry place. **If canning left over sauce. Process the same.