As a raw vegetable, peppers are a he althy snack; when marinated in vinegar, they go well with grilled and briefly fried meat. You can cook peppers yourself at home without much effort. The vegetables will then last for about a year.
How can I preserve peppers?
Canning peppers is achieved by preserving them in sterilized jars: stem the peppers, de-seed them, quarter them and place them in jars. Bring a broth of water, vinegar, s alt and sugar to the boil and pour it hot over the peppers. Close the jars and cook in the canner or oven at 90 degrees for 30 minutes.
Waking peppers in jars
If you want to preserve peppers, you first need suitable jars that must be sterilized. For example, medium-sized twist-off glasses or glasses with a clip closure are well suited. Boil the jars in water or put them in the oven at 100 degrees for ten minutes. Then prepare the peppers and the other ingredients, such as vinegar and spices of your choice.
- Take red, yellow or green sweet peppers. You can also mix the different types, then the preserved jars will be an eye-catcher in the pantry.
- Clean the peppers, which means removing the stems, cores and quartering the vegetables. The white inner skins are also cut out.
- Wash the quarters under running water.
- Place the pepper pieces in the mason jars.
- Prepare a decoction of water, vinegar, s alt and sugar.
- Boil the whole thing and pour it over the vegetables while it is still hot.
- Seal the jars.
This simple version of preserved peppers can be changed to suit your taste. An example is sweet and sour peppers. Prepare the vegetables as described, but change the stock. In addition to vinegar, water, s alt and sugar, add onions, garlic cloves, one or two sprigs of fresh thyme, some mustard seeds, a bay leaf and a few juniper berries. The stock is brought to the boil again and poured hot over the peppers. In addition to the peppers, you can also add a few carrot slices, small cauliflower florets or pieces of celery.
Boiling down the jars
Once the jars are filled with vegetables and poured with stock to the top, they are closed and boiled down. Here you can choose between two options, the automatic preserver or the oven.
In the automatic preserver, the jars should be halfway in the water and not too close to each other. The preserving temperature here is around 90 degrees, the preserving time is 30 minutes.
In the oven, the glasses are placed in the drip pan filled with water. After preheating at around 150 degrees, the temperature is reduced to 90 degrees and the glasses are also boiled for half an hour.
After the end of the cooking time, the glasses remain in the water for some time, approximately another half hour. Then they cool completely on the worktop under a cloth. It is best to store the glasses in a dark and cool pantry. Let the vegetables steep for one to two weeks before tasting them for the first time.
