Oven-dried sweet pepper in fragrant oil

[Tatyana]

Tatyana, and also ... the last point. About sterilization in the oven.
Well, they took out the pepper from the hot oven, put it in a jar, oil, vinegar, spices all the way up, closed it with a screw cap, screwed it tightly and ...
we put on the cover on the floor and wrap it with a blanket.
and you wrote that you can put in a still warm oven at a hundred degrees. for an hour, right? Is it on the lid (upside down) or is it normal? And if the temperature is lower and drops, the oven cools down, then for two hours, until it cools completely? And at 150 ° min 20? and then wrap up?

[Igor]

Igor, collected in one two ways of preserving pepper

If the pepper recipe is at the link above, then I did not sterilize it in any way. Hot peppers, hot marinade, cover and cover until cool.

Sterilization in the oven, I only have sun-dried tomatoes, the recipe is written here https://Mcooker-enn.tomathouse.com/in...084.0

During sterilization, the oil still flows out onto the baking sheet, but after the cans have cooled down, I rinse them outwardly with a product and put them away for storage. Several cans are still in the pantry.

I sterilize dried prunes using the same principle.

I still have a question for you, how to sterilize it in the oven? Without closing the lids, just put the cans in the oven on the wire rack and then roll them up?

The jars are tightly closed with lids and sterilized in the oven.

In this thread, 1p. If you close it tightly, how will it pour out onto the pan?

While the cans under the lids are sterilized, whether with water or oil, the lids do not fit tightly, since the liquid expands from the hot and forces the lids upward. The lids will be attracted to the jar only when it cools, the liquid cools down and pulls the lid inward. For the best fit effect, I put the cans on the lids until they cool completely.

"Close tightly" - do not eat tightly closed. And therefore, when expanding from a hot liquid, it will rise and flow.
This is clearly seen when sterilizing cans in water or steam.

[Tatyana]

Tatyana, thank you all. Did not know. Then it's worth, once the oven is still hot, put the jars there. It won't get worse, but at the same time it will steam.



Tatyana, oh, how delicious, kapets! Today we bought more peppers and we will bake the eggplant. He also wants to bake eggplants in the same way. And close such a mixed mixture in a jar, layers of pepper and buckles ... if you bake both blue and pepper on one dish, then which will bake faster? And how to do it at the same time? How would you do? In your recipe from the link, you baked pepper with parsley and garlic, can you put parsley and basil sprigs on top in this recipe too? Ie? what is the best way to put greens, when baking or fresh in jars in layers?

[Igor]

Igor, turned out to be an eggplant? tell)

[Tatyana]

Tatyana, why wouldn't he succeed?). I got a little confused with them. I chose small long ones, cut it in half into "boats", wanted to immediately cut the skin off with a 'zebra', but forgot. Salted generously and in a large sieve, and in a bowl for half an hour somewhere. I energized a large bowl of water and poured out the drained buckles (the main bitterness was gone) and boiled for 5 minutes, there is already 200% that will not taste bitter. Next on a sieve.
On the contrary, we have such a green silicone film, a cool thing, it does not burn, does not stick and wash easily and almost clean it, laid out and made such half-cuts along, into which I put a little garlic from apples. vinegar. Normally, you need lemon juice, but that's okay. And sprinkled with curing mixture from the top as for tomato and pepper.And it turns out that I got screwed up and trodden everything on top with dry herbs (they burnt from the temperature and became hard coals from the temperature), at least fresh, such as parsley, basil, or not at all.
They were baked for about two hours, they were in a large tray, poured hot on top. oil, cooled down and refrigerated. Still a little left, I can treat you. I have both tomatoes and peppers. And a little earlier I did a "set" in general. Baked tomatoes, peppers, garlic, apples ... all under a blender (boiled for five minutes) and it turned out like tomato paste, ketchup with smoke.
Like this.



And what I wanted ... ?? .. mix ?? ... I only made tomatoes, peppers and apples with cinnamon on one dish ... what I wrote above ... it turned out to be a sauce. The pepper was ready, but the tomatoes still had to stand for two hours.
And the garlic did not need to be baked whole, even it became like plasticine and half of it evaporated.

[Igor]

Igor, well, wow, this is a song!
I'm only FOR treating myself, but it's too far to go, unfortunately thanks)))
I want a jar of peppers, will it work? have you tried that?

And what I wanted. ?? .. mix ?? ...

I'll try to do it, I'll tell you))
I make peppers every year, they don't live long
girlfriends say it's just a gastronomic fireworks of taste
and I do not get tired of mentally thanking Tanya Admin for an amazing recipe)

[Tatyana]

Tatyana, that skoko there to Chelyaba, mad. sob. hook), thousand five versts.
Nope, at a time so that on one dish both pepper and eggplant do not work out in time, pepper bakes faster than juicy fleshy blue ones, and there are two portions per can.
If you roll eggplants, then in mono version, or in the form of a salad. Givech (bakl + tomato + pepper + onion) + basil.



Tatyana, about five days ago I had to open two half-liter jars of pepper ... pouted (((I boiled them in a saucepan and in trays in the refrigerator. Slowly we eat, like nothing like that.
Xs what ... I sin on these cans and ordinary lids. Previously, almost all squash caviar went to the trash, it never happened ... or something with karma ... stars.

[Igor]

Igor, but I have never swollen, but I keep them in the refrigerator, and I have jars with glass lids, with a lock, or whatever it is called
like these ones


I want to dry the peppers and eggplants separately
and put in a jar together
I really respect the blue ones))))

wither separately
and put in a jar together

And I understand that you need to immediately and hot everything at once ... well, or sterilize in the oven for an hour, as written above.
With blue ones, I think that it is imperative to use vinegar, balsamic or regular apple cider, lemon juice, in general they savor sour.
We just sweep the pickled in a saucepan and eggplant and cabbage and cucumbers-tomatoes. The bad news is that their "gustatory corridor" is narrow and not long. Today they are just right, in a day or two they are already sour, but you can eat, and in a week, if you haven't eaten, they were peroxidized to death (... yes, yes ... we keep them in the refrigerator.
But the pepper is good sweet, it is called that, sweet / Bulgarian ... a good recipe in honey marinade)

Tatyana, I came to say thank you very much. Today I opened a jar of peppers. How delicious! Now I will make not 2 300 gram jars, but 2-3 liters. : Medunitsa.

[Natasha]

Natasha, to your health!
Well, and you, droplet sizes, won't last long.
Delicious, yes! Now watch out for the markets, we will preserve pepper, and a lot