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How to can bell peppers

Published: 27-Aug-2013 (04:12); Viewed: 1306; Difficulty: 5 out of 10

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How to can bell peppers
Long time ago, when all vegetables where seasonal, canning was very important to preserve them over the long winter. Now, with the development of the green houses, canning is not to crucial from survival point of view, but still this process is very important in cooking, to make very tasty vegetables. Canned bell peppers are very tasty and can be used as a light salad to any meals. In this article I will give a very simple way how to can bell peppers. These cans with bell peppers can be stored at room temperature over all winter without any hassle.

step-by-step instructions

  1. At the first step of cooking, it is necessary to remove skin from peppers. You can either roast bell peppers in the oven, 250 ° C about 40 minutes, until skin turns dark, or you can grill peppers on the charcoal barbecue, until the skin turns black in some areas. I do prefer to use grilling on barbecue, because this procedure adds a bit of a smoky aroma to peppers.

  2. Store browned peppers in a large bowl, and when they chilled – peel the skin. Skin should be peeled easily. Also remove all seeds from internal area of peppers. When peppers chilled down , they produce plenty of juice – keep this juice, it will be used in canning.

  3. Prepare cans for canning. Cans should be washed and sterilized. Place into each can following ingredients (amount given for 500 ml cans, for other can volume – recalculate proportionally):
    • 1 tsp salt.
    • 2 tsp sugar
    • 4 garlic cloves
    • ½ of long medium-hot chilli, or 1 birds eye chilli if you prefer more hot stuff.
    • Few dried thyme sprigs
    • 3 tbsp of 6% acid vinegar.

  4. Fill cans with peppers. Also, of you wish, you can add some slices of courgettes, pattypan squash or aubergine. Top it up with pepper juice.

  5. The last step – pasteurization. This is very important step, because this step is responsible for the safe shelf life of this cans.

    Close cans with sterilized lids – pay attention – you should only put lid on the top of the can, do not seal it and do not lock it,lid should be loosed. Place cans into a water bath and keep them 2 hours at 90 degrees. It is possible to keep them in the oven at 90 ° C, if oven allow to keep this temperature.

    After 2 hours of pasteurization, remove cans from the pasteurizer, tightly close lids and place them upside-down until they chilled to a room temperature.



tips and tricks

  • It is possible to use sweet pointed peppers instead of bell peppers.
  • Use standard glass cans with screw lids.
  • It is very easy to sterilize cans – put them for few minutes into a boiling water. Sterilize lids immediately before using them.
  • Do not use lids with any sign of rusting.
  • For this recipe I do prefer to use non brewed acid vinegar.
  • Be prepared to handle very hot cans. You should have very convenient can holder.
  • When the cans stay upside-down check that there is no air bubbles squeeze inside the cans and there is no leeks. If something wrong happen – then place the content into another can and resterilise it, and throw out bad can.
  • Do not eat it immediately, leave for at least 2 weeks for maturing.
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by: Librarian
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tags: barbecue; canning

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