Sweet Peppers
Ingredients
Directions
Prepare the peppers
Preheat the oven to 400°F (200°C).
Bake the peppers until the skins separate from the meat.
Remove the skins from the peppers.
Pack and seal
Pack the peppers solidly in glass jars or tin cans.
Add 1 teaspoon of salt per pint.
Place the rubber and cap on the jars, but do not tighten.
Sterilize according to your method: 90 minutes for water bath, 75 minutes for water seal at 214°F, 60 minutes for steam pressure at 5 pounds, or 40 minutes for steam pressure at 15 pounds.
Remove the jars and tighten the covers.
Invert the jars to cool and test the seal.
Wrap the jars with paper to prevent bleaching.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red or green peppers
- Provides the main flesh; baking loosens the skins so they peel away easily.
- Coarse sea salt
- Adds seasoning to the packed peppers and helps preserve flavor.
The step that matters
Sterilize for the full time. Peppers are low-acid, so the jars must reach and hold a high enough temperature for the full sterilizing time to kill harmful microbes and keep the contents safe in storage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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