Sweet Peppers
Ingredients
Directions
Prepare the peppers
Preheat the oven to 400°F (200°C).
Place the peppers in the oven and bake until the skins separate from the meat.
Remove the skins from the peppers.
Pack the peppers solidly in glass jars or tin cans.
Add 1 level teaspoon of coarse sea salt per quart.
Seal and sterilize
Put the rubber and cap in position, but do not tighten.
Sterilize according to the method used: 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.
Cool and store
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
- Provide the main flesh; baking loosens the skins so they can be removed easily.
- Coarse sea salt
- Seasons the peppers and helps preserve them in the jar.
The step that matters
Sterilize for the full time at the correct method. Peppers are low-acid, so under-processing can leave surviving microorganisms in the sealed jars. Sterilizing for the full time at the stated temperature or pressure is what makes the jars safe to store.
“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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