Roasted peppers preserved in a water bath are an alternative to those preserved in the freezer or jars stored in oil.
If we think about the past when freezers didn’t exist, our grandparents preserved them just like this!
A type of preserve definitely useful for those who don’t have much freezer space or who don’t want to preserve them in oil.
The only precaution is to use only square peppers and not the pointed ones, because the former have a thick skin and the latter quite thin.
The peppers, I roast them with a burner, which is a tool that works on gas, generally used also to light barbecue coals and in other cases, you can also buy a large burner to attach to a large gas cylinder for cooking large quantities.
In this way, the peppers become roasted, and the skin stays firm. Once cleaned and cut into strips, they are jarred and boiled for 6-7 minutes, which will be enough to achieve optimal cooking and preserve them for at least 1 year.
If you try any of my recipes, feel free to send me the photos, and I will post them on my fb page in your name.
For now, try this recipe and let me know!!!
Approx. 22 kcal per 100 grams without seasoning
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients to Make Roasted Peppers Preserved in a Water Bath
- square peppers
Preparation of Roasted Peppers Preserved in a Water Bath
Take the peppers and roast them with the gas burner… similar to the one in the picture, for the smaller ones…..
put them in a pot with a lid to suffocate for at least 2-3 hours, if you can’t clean them during the day, let them cool and put them in the fridge, you’ll arrange them the next day.
Once suffocated, clean their skin, remove the stalk, and open them from one side to clean the inside under water.
Once cleaned and washed, put the peppers to drain in a strainer with a bowl underneath, then prepare another bowl with a strainer, cut the peppers into strips about a finger wide and put them in the other strainer.
Let them drain for at least 2 hours.
Once well-drained, jar the peppers and put them in a pot with water and boil for 6-7 minutes, counting the boiling from when the water starts to bubble.
Once boiling is complete, let them cool in the pot, if you take them out they will burst due to the thermal excursion.
