How to preserve grilled peppers.
Today I’m revealing a recipe from my great-grandmother. She made lots of preserves.
I’m talking about the 60s. In Panarea, there was no electricity until ’83, so preservation methods were salting and preserving in oil.
She grew many vegetables in her garden, including peppers, and preserved them for the rest of the year by roasting, drying, and then placing them in glass jars.
Today we know that jars must be sterilized before and after filling, to prevent spoilage.
Then all that’s left is to open the jar and serve them.
400 g of peppers will fill a jar with a 300 ml capacity, so adjust according to how many peppers you want to make.
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- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 4 jars of 300 g 10 servings
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Seasonality: Spring, Summer and Fall
- Energy 271.65 (Kcal)
- Carbohydrates 5.14 (g) of which sugars 5.04 (g)
- Proteins 1.10 (g)
- Fat 28.36 (g) of which saturated 4.00 (g)of which unsaturated 0.00 (g)
- Fibers 2.29 (g)
- Sodium 2.45 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.64 lbs peppers
- 4 cloves garlic
- 1.25 cups extra virgin olive oil
How to preserve grilled peppers
Tools
What we need
- 4 Jars of 300 ml
- 1 Grill
- 1 Barbecue
- 2 Trays
- 5 Tea Towels
Steps
Let’s go to the kitchen
Follow my recipe with tips on how to properly grill peppers, click here
: there are various methods, the cast iron grill which is my favorite,
in the oven with the grill and on the barbecue.
Once they are well roasted, let them cool in a closed container or bag.
and, once they are cold, remove their skins
Cut them into strips, and let them dry on trays with tea towels underneath for 12 hours now that it is summer, while in other seasons or in colder countries it is better to let them dry for 24 hours, changing the towels every 12 hours.
Meanwhile, sterilize the jars and lids, and place them upside down to dry.
After the time has passed, start filling the jars, putting 1 clove of garlic cut in half in each jar, the first in the middle of the jar, and the second on top. Do not add salt.
As you fill the jars, add the extra virgin olive oil, up to 5 mm from the neck of the jar. Close tightly.
Once the jars are filled, take a pot large enough to hold all the jars, wrap them in tea towels and place them inside.
The tea towels are used to prevent the jars from knocking against each other.
Turn on the stove and from the moment the water starts boiling, count 10 minutes.
Then turn off the heat and let it cool slightly. Then remove the jars from the pot, dry them, and store them in the pantry.
When you want to serve them, just adjust the salt and add a few basil leaves. Here’s how to preserve grilled peppers for the winter—a side dish always at hand.
Preservation and Notes
How to preserve grilled peppers.
How to preserve grilled peppers.
Highly recommended to perform the vacuum seal test by pressing in the center of the lid. If it makes no “click-clack” sound, the vacuum seal has been successfully done. Otherwise, it is advised not to store, or consume within 24 hours.
When closed, the jars can be stored for about 6 months. Once opened, it is advisable to consume them as soon as possible (2-3 days maximum), taking care to keep them in the refrigerator to extend their shelf life.
WARNING
NOTE: Some food preservation systems for long periods, like in this case, require specific precautions to avoid the development of harmful bacteria to our health. Please ensure that when you decide to prepare this type of recipes, you follow all correct preparation procedures and methods.
