Why canned peppers turn to mush in the jar: never make these mistakes
It's time to preserve spicy bell peppers for the winter. This preparation will perfectly complement any festive table, and will be an ideal appetizer for meat or fish. But very often vegetables in a jar just turn into porridge.
The FoodOboz editorial team will tell you how to properly preserve peppers to make them successful. There are several nuances you need to pay attention to.
Peppers for canning
Selecting the fruit
Do not preserve peppers that have spots and various damages. Such products will rot in the bath and will definitely spoil your preservation.
Peppers should be free of damage
Source: freepik.com
Preparing for canning
To make canned food tasty, be sure to remove the stems and seeds from the peppers. If you don't, the appetizer will turn out bitter. After you have peeled the fruit, you need to rinse and dry it well.
Wash peppers well for canning
Source: Pixabay
Proper sterilization
When preparing peppers for the winter, sterilization is a must. Boil the jars in water and place them in a large saucepan. Do not forget to put a towel on the bottom to prevent the containers from cracking. Sterilization should last at least 15 minutes.
Be sure to sterilize the jars
Storage rules
Do not store peppers in a warm room, as the product will spoil. The temperature should be cool enough.
Ready-made canned peppers
Source: tarasmulticulturaltable.com
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