Sweet peppers, baked in the oven, canned (without sterilization)

[For every pepper]

Sweet peppers, baked in the oven, canned (without sterilization)

Category: Blanks

Ingredients
Sweet pepper
FILLING
Garlic
Chilli
Fresh parsley
Vegetable oil
Salt, sugar
MARINADE
The water is clean	1.5 liters
White sugar	1.5 cups (200 ml.)
Wine vinegar (apple cider)	1.5 cups
Salt	taste

Cooking method

• We take dense pepper, with thick walls. Red and orange peppers are best suited for this.
• 
• Remove the core, seeds and other unnecessary things from the peppers. For these purposes, a small cutting for cutting dough was perfect, it cuts perfectly. But all the same, it is also necessary to peel the peppers inside, there is still a lot of things left. But with the felling it turned out to quickly cope with a basin of peppers.
• 
• Rinse the peppers inside and outside with water, place them in a bowl (on a wire rack) to remove excess water.
• 
• Peel the garlic, chili pepper from the seeds (if you need sharper, you can leave the seeds), wash the parsley.
• 
• For every pepper you will need:
• - 1-2 cloves of garlic
• - 1-2 pieces of chili
• - 3-4 sprigs of parsley with a stem
• 
• Put the garlic, chili pepper, parsley in the peppers. If the pepper is large, you can put more fillings. And we get a lot of stuffed peppers!
• 
• Line a baking sheet with foil to collect the sauce from the peppers. Place the peppers on a barrel or upright.
• In every pepper add:
• - ½ tsp. Sahara
• - ¼ h. L. salt
• - ½ or 1 teaspoon of vegetable oil (I took olive oil). If the pepper is small enough ½ tsp. butter, for a large 1 tsp.
• 
• AND put a baking sheet with pepper in the oven for baking, I got 2 large baking sheets with pepper.
• We set the temperature to 180-200 * C, bake the pepper for about 1-1.5 hours until soft, until the peel of the pepper is dried. You don't need to overdo it, the pepper should be al-dente, only to become soft and bend. I did not remove the peel from the pepper after baking.
• We put the pan on fire, pour hot water (for a quick boil), add salt, sugar, vinegar, and bring to a boil. We taste the marinade to evaluate the taste for salt, sugar and acid.
• The jars are clean, pre-sterilized in water or microwave (I sterilize the jars in microwave for 3-4 minutes). I used 650-700 ml jars, each containing 3-4 baked peppers.
• Now put hot pepper into hot jars with tongs straight from the baking sheet, 3-4 peppers are included. Add a spoonful of sauce from the baking sheet, which flows from them onto the foil. We proceed VERY carefully, because the peppers are full of hot liquid sauce, you can accidentally scald your hands. Therefore, I bring the jar to the baking sheet and carefully use the tongs to add the pepper, with the hole up. Then all the liquid sauce from the pepper will be in the jar.
• After that I add a little hot marinade from the pan to cover the pepper completely. And then I close the jars with lids, screw them tightly, and put them on the lids to cool. The jars are very hot because both the peppers from the baking sheet and the marinade from the pan are very hot.
• At the same time, during preservation, the pan with the marinade is constantly heated over low heat, and the peppers on the baking sheet are in a closed oven and at a temperature of 180 * C - all the ingredients are hot.
• Sorry, but I didn't have the opportunity to take a photo of the process of putting peppers in jars - I had to do everything quickly.
• But I'll show you the final result!
• 
• 
• 
• 
• A great option for a snack pepper.I removed the peel from the pepper already when serving it, it turned out very purring on the bread)))
• 
• 

Note

The result pleased me!
In principle, the process is simple; cooking is not difficult. And the taste is great!

I made my first batch of peppers about 3 weeks ago. And I didn't plan to open it at all, but one can was in an interesting position - and it looks great, and the lid was swollen, and right away. I had to put the jar in the refrigerator for aging, so it stood for a couple of weeks without signs of damage. I decided to open the jar and take a sample, the photo is just from this jar.

After that I decided to close the pepper still. I called my greengrocer in the market and described my wish for "large, thick, fat, red pepper", which was followed by a remark: "You looked out into the street, what date it is today, it will soon snow, and she wants red pepper" But I brought the pepper ! As asked "large, fat, fat, red"!

Bon appetit to everyone, hearty and tasty winter!

Tanya, I am the first for such deliciousness. Such an appetizing pepper, moreover, I take it to bookmarks for the winter, I really need it now., But next year I will do magic.

[Irisha]

Irisha, to your health! You will like this pepper

[Admin]

Admin, there is no pepper, I looked at the picture, I went to eat a salty tomato
But I want that pepper
First Angeline wanted, then she decided that he was too sharp for me, but yours is the one.
And we will soon fly through Moscow

[Irisha]

But I want that pepper

Irisha, pepper to taste is the same balance of taste as in what we do "fast" for a snack excellent

Oh, well, you chose the time for Moscow, it's disgusting on the street, brrrrr blows ... nevertheless, you want to be warm, good impressions

[Admin]

Admin, I then hinted aaaaaa, and some do not understand the hints
I wouldn't say, oh, I'll feed you a hundred peppers
Dad is 90 years old, we will fly to DR. So the time is not chosen.

[Ira]

Ira, what an interesting date for dad, he is well done, long-liver! Long summers to him

It's time to open jars of peppers
Oh, how great it turned out Oil is not enough, not spicy, only in moderation
And to be honest, I liked the peppers baked in this performance more than in olive oil with herbs (less fatty). Jars open so well, with persistent constancy

Had a snack this afternoon



Bon appetit, everyone!