Natural bell pepper preserve, a simple and tasty appetizer or side dish.
It’s a preserve to open during winter to have a delicious and appetizing side dish already prepared in your pantry!
It’s time to think about winter stocks and how to preserve vegetables that are missing during this season and would be great to have available to prepare a good plate of pasta or a bruschetta.
You can also use them to stuff a sandwich, focaccia, or savory pie to enjoy at the park, by the beach, or for a lunch break at the office.
For the best results, choose very fresh, firm, crunchy bell peppers with no bruises: you can use any variety you prefer and alternate the different colors (red, yellow).
You can use the herbs you like, and if you enjoy spicy flavors, you can add fresh or dried chili peppers, or some spicy oil.
If you like, you can enrich the preserve with some capers and black peppercorns.
If you find them hard to digest, this way without the outer skin and seeds (the recipe that follows is perfect!).
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4/6 jars
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Natural Bell Pepper Preserve
- 4.4 lbs red bell peppers
- 4.4 lbs yellow bell peppers
Tools
- Grill Pan
- 6 Jars
- Plastic Bags
- Colander
- Bowl
- Pot
- Towel
Steps for Natural Bell Pepper Preserve
First, sterilize the jars.
I recommend sterilizing the jars in the microwave by filling them halfway with water, turning on the microwave, and when you see the water boiling, turn it off and using a potholder, take them out, empty them into the sink, and let them dry upside down on a clean towel. For the lids, put them in a small pot of water, bring to a boil, drain, and let them dry on the clean towel.
If you don’t have a microwave, place them in a large pot with the lids, completely cover with water, bring to a boil, and let boil for 10 minutes. Turn off the gas and carefully remove them from the pot, placing them upside down on the clean towel until they are completely dry.
Tip: You can buy specific jars for preserves or recycle old sauce or jam jars; glass jars can be reused indefinitely! However, lids with vacuum caps are single-use and need to be replaced each time you make a new preserve.
Wash the peppers thoroughly and dry them with a paper towel.
Discard any peppers that are pierced or stained.
I opted for the grill pan and it worked well, just remember to turn them often.
(You can roast the peppers according to your preference: over coals, on a griddle, or in the oven). The important thing is that they are cooked but not overcooked.
They should remain firm.
Once ready, place the peppers in food bags, this will help them sweat and make peeling easier.
After about 15/20 minutes, remove the peppers from the bags.
Place the peppers in a colander; this way, their liquid is preserved, which will be used for the preservation.
Remove the stems and peel them. Also, remove all the internal seeds and filaments.
Cut them into strips and let them cool.
Divide them into sections and then place them in the well-sterilized jars, adding their juice that formed.
Check for any air bubbles.
Seal well with the sterilized lids.
Place the jars in a pot, cover with water, and boil for 30 minutes.
Turn off the stove and let them cool in the pot.
Here they are, ready. The stock for winter is guaranteed.
Enjoy your meal.
Tips
When purchasing, make sure the peppers have a well-attached stem, and they should be glossy, firm, and with taut skin.
Once opened, keep them in the refrigerator and consume them within 3-4 days. The peppers can be stored in well-sealed glass jars in a pantry or a cool, dry, dark place for several months.
If you liked this recipe, click on many stars, thank you very much.
Join my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
or on my page: https://www.facebook.com/gustoamoreefantasie
FAQ (Questions and Answers)
How long do they last once opened?
Once opened, keep them in the refrigerator and consume them within 3-4 days.
