Actually the original thread that comes up every few days with new additions each time as it reaches the first thread page.

Here is the most recent thread info for Leesas favorite recipes. Very easy to find..

Here is a link that might be useful: Leesa's favorite recipes

I know how to get to that thread :0
but i had posted the above question and was not getting an answer so i assumed no one was checking out that thread anymore to be able to see the question (my fault) all i want to know is.......
can i use red pepper flakes instead of red hot peppers and not sure how much i would need and also can i use red roasted peppers (in a jar) instead of red peppers.
sorry if i confused you
i am new on here and this is the best place i ever found on canning
i have BWB before but there are alot of things i have never made so i want to be sure before i go ahead and start changing even the smallest of things around. thank you for your help and listening to me
dillydee

Sometimes if we don't answer a question right away it's because

1) We don't have an answer.
2) We're thinking about it.
3) We're looking something up.

It doesn't mean it hasn't been noticed.

To answer your questions, yes you can use dried red pepper flakes. I have no idea how much you'd need because I don't see the recipe, but regardless you can add however much or little you prefer according to your taste. It's not a safety issue.

I would not use roasted peppers in the chutney. First, the volume is different so it's really difficult to come up with an equivalent amount. Secondly, the roasted peppers will change the taste and texture. Since apples keep well, I'd probably hold them until getting a fresh pepper is convenient or I'd look for a different recipe that doesn't call for bell pepper.

When you do buy bell peppers, if you find them at a good price, you might want to buy extras, chop, freeze on a tray and then bag up. They keep well in the freezer and will work fine for a recipe like this (or any cooked recipe). They'll soften but by the time the cooking's done it doesn't make any difference and the flavor is the same.

Carol

thank you carol, sorry i was was not clear on the amounts, but i went ahead and used red hot pepper flakes instead of hot peppers and then green pepper instead of red and it came out great!
yes i think next time i make a trip to the store and if i can get sweet red peppers at a decent price i will just go ahead and buy and freeze them like you said,it sure will save me a headach!
I just think i posted my question in the wrong place, geez i will learn thanks to people like you.

That's OK. I'm really glad it worked out for you.

Carol

The Leesa thread link I posted above is something that you point at with your mouse arrow, and then click the button on the mouse TWICE. This will open that thread and show you the info.

If you do buy a bunch or grow of peppers, you simply can cut into about 3/4 inch pieces and place them in a dehydrator to dry them. I do both red and green peppers dried (both sweet types). I use a few red pepper flakes in some of my pickles too as it adds a bit of red color. I usually grow the pimento type peppers as their flesh is quite thick, compared to bell peppers. They dry in a larger size and swell back up bigger too. Using pre-canned roated peppers will soften them a LOT. They would probably disintgrate once added to a chutney. Last year, I roasted many and then removed the charred skins, pureed the red peppers with roasted onions and a little roasted garlic. Added balsamic vinegar and citric acid and made a nice tasty red pepper spread. Looks like a rich tomato sauce, but what a surprise taste!

In place of the red bell pepper you could have used green bell peppers and increased the sugar by a tablespoon or not depending on how sweet you want it. The chutney is great on salmon, pork loin, and eaten with cream cheese on crackers.