Stuffing peppers for the winter: 8 best preservation recipes, how to store

In winter, you really want to pamper yourself and your family with delicious vegetables, so you need to take care of preserves in advance. Preparing sweet bell peppers for the winter for subsequent stuffing is relevant both for holidays and for everyday meals. Therefore, you need to familiarize yourself with the basic rules of preservation and consider simple and successful recipes.

Content

Features of canning peppers for stuffing
Preparing vegetables
Preparing containers
How to prepare peppers for stuffing for the winter
Classic winter recipe
Without sterilization
In brine
With aspirin
With garlic
With vegetable oil
In tomato sauce
Canning Whole Peppers
How long can you store
Storage rules

Features of canning peppers for stuffing

Stuffed peppers are a treat that is popular on the table at any time of the year. In winter, it is almost impossible to find fresh vegetables of good quality and at an affordable price. Therefore, canning is the best option. This process is not particularly complicated, which means you can master the recipes even with minimal culinary skills. An important point on which the safety of the twist, as well as its taste and beneficial properties, depends is the correct choice of pepper fruits.

First of all, you need to consider the variety of vegetables. Favorites for canning are:

Adept. The fruits of this early ripening variety weigh about 100-120 grams. They have dense walls with a thickness of up to 6.5 mm.
Yantar is an early ripening variety with a pronounced sweet taste and rich orange fruit color. It has a thick skin and juicy pulp.

However, fruits of any familiar and favorite variety may be suitable, provided they meet several requirements:

ideal even shape, almost the same for all fruits;
the weight of one fruit is at least 80-100 grams;
fleshy and thick walls of the fruit (no thinner than 4 millimeters);
pronounced sweet and juicy taste with a spicy light bitterness.

The origin and quality of the pepper is important.

Therefore, when purchasing, it is recommended to always take an interest in the quality certificate, which indicates the place where the vegetable was grown, processing periods, and a list of the types of substances used.

You must select a product based on the following criteria:

Freshness of fruits. To determine it, it is enough to make a slight break in the stalk. Fresh pepper will definitely have droplets in this place.The absence of liquid at the breaking point is a sign that a lot of time has passed since the pepper fruits were harvested, which means that a significant amount of beneficial substances has already been lost.
Color. The ripeness of the fruit and its readiness for canning is indicated by a rich, uniform color.
Skin integrity. There should be no slightest damage, plaque, stains or dots on the surface - all these are signs of infection of the fruit or violations of storage rules.
Elastic and dense consistency. High-quality peppers suitable for canning for the winter should have thick and tight walls, indicating a high juice content. At the moment of pressure, the shape of the fetus should not be distorted.

Preparing vegetables

To obtain high-quality preservation that retains the taste and benefits of fresh pepper, you need to complete the following preparatory steps:

Select the required number of the freshest and most beautiful specimens without the slightest defect. They must have the same correct shape.
Wash the vegetables thoroughly. And it is advisable to soak them in salted water for an hour. This will remove pesticides and other toxic substances.
Carefully cut off the piece that is adjacent to the stalk. This part is not needed for stuffing; moreover, it is in it that toxic chemicals are most concentrated.
Completely remove seeds from fruits.

Preparing containers

For canning you will need several glass jars with lids - both classic tin ones and more modern ones with threads will do. In the first case, manual seaming machines are used. In the second case, to achieve perfect tightness, it is important to ensure that the diameters of the jars and lids match.

When starting canning, you need to thoroughly wash the glass jars with baking soda. Then sterilize by choosing the most suitable of the proposed methods:

Boil in a large saucepan. Depending on the volume of the container, the exposure time is from 10 to 25 minutes.
Using a special circle, sterilize over steam for 5-7 minutes.
Place in the oven for 15 minutes. Change the temperature level from 65 to 150 degrees.
Pour 1-2 centimeters of water into the bottom of the containers, place them in the microwave and hold for two minutes.

How to prepare peppers for stuffing for the winter

Peppers can be preserved for the winter in different ways. After studying each of the recipes, you can choose the best one.

Classic winter recipe

The fastest and easiest option for canned peppers. You need to prepare:

bell pepper - 20 pieces of medium-sized fruits;
water - 2 liters;
salt (depending on personal preference).

This amount of ingredients is designed for a three-liter jar. The culinary process consists of several stages:

Fill a stainless steel saucepan with water and bring to a boil.
Add salt (to taste).
Place the fruits in boiling water and leave for five minutes. They need to be very hot, but not cooked.
Transfer to a jar and fill with boiling water to the very top edge.
Roll up the lid and wrap.

As soon as the preservation has cooled, it needs to be moved to a pantry or cellar. Prepared peppers are in harmony with different fillings - classic rice and meat, shrimp, cheese, seafood and various cereals.

Without sterilization

List of required ingredients for this recipe:

10-15 medium-sized fruits;
2 tbsp. l. coarse table salt;
1 tbsp. l. Sahara;
3 tbsp. l. 9% vinegar solution.

Fill the prepared three-liter jar with peppers, peeled from the stem and seeds. To place it more compactly, you can nest one vegetable inside another. Then pour two liters of boiling water and, covering with a lid, leave for about half an hour. Drain the water and add vinegar to the container with vegetables. Add sugar and salt to the pan, stir and bring to a boil. Keep the boiled marinade on the fire for another two minutes. Pour boiling liquid over the pepper, seal tightly and leave for two days.

In brine

In this case you will need:

5 kg bell pepper;
2 tbsp. l. vinegar.

And to prepare the brine:

200 ml vegetable oil;
1 glass of water;
1 glass of 9% vinegar;
1 cup of a mixture of granulated sugar and honey;
2 tbsp. l. table salt.

Preparation of preservation:

Wash the peppers thoroughly.
In a thick-walled saucepan, mix all the ingredients, following the sequence - water, vinegar, sugar and honey.
After dissolving the salt and sugar, rinse the jars with soda and disinfect with vinegar.
Dip 1/5 of the entire prepared pepper into the boiling solution, cover with a lid and wait 3 minutes.
Place the hot fruits tightly together in a jar.
Use a ladle to scoop up the brine and fill the container up to the neck.
Roll up the lid and turn the jar upside down.
Place on a towel and wrap well.

Canned peppers prepared according to this recipe can be consumed immediately after cooling.

With aspirin

This method allows you to prepare a product for the winter that has all the properties and benefits of a fresh product in a minimum period of time.

To prepare you will need:

20 pcs. fresh ripe vegetables;
5 tablets of acetylsalicylic acid (aspirin).

Selected absolutely smooth and undamaged fruits should be washed. Then cut off the stalk, remove the seeds and rinse again.

Next you need to do the following:

Fill a wide 3.5-liter saucepan with 2 liters of water.
After waiting for it to boil, immerse the pepper fruits.
Cook for 2-3 minutes until the vegetables soften slightly but are still firm and firm.
Carefully remove the peppers from the pan to avoid damage.
To cool slightly, place on a plate.
Place the vegetables tightly in a hot sterilized jar so that the large ones are on the bottom and the small ones on top.
Place aspirin tablets at the very top.
Pour boiling water over the vegetables and wait until it fills each pepper.
Add boiling water to the top of the container.
Close with an airtight lid and invert the jar.
Wrap in a blanket or blanket and leave for a day until completely cooled.
Place in a cool place for further storage.

With garlic

For a liter jar you need:

10 bell peppers;
2 bay leaves;
2-3 cloves of garlic;
5 drops of vinegar essence;
dill seeds - to taste;
5-7 black peppercorns.

Cooking process:

Wash the vegetables, cut off the stem, remove the core and rinse the seeds again.
Keep the vegetables in boiling water for 5-7 minutes.
Carefully remove, drain the liquid and cool.
Place the ingredients on the bottom of the jar in this order: peppercorns, bay leaf, garlic and dill seeds.
Place three peppers inside each other.
Prepare the marinade without adding vinegar essence.
Pour the marinade into a jar filled with peppers, leave for 5 minutes, and then drain.
Re-boil the marinade and pour into the jar. This time add 5 drops of vinegar essence.
Roll up with a sterilized lid.

With vegetable oil

Sweet peppers in oil are a very tasty and nutritious preparation for stuffing in the winter. To prepare it you need the following ingredients:

1 cup granulated sugar;
0.5 cups table salt;
0.5 liters of vegetable oil;
0.5 l of vinegar with a concentration of 6%;
parsley and dill;
1 head of garlic.

Cooking will not take much time. Necessary:

Wash the fruits and remove seeds.
Place in a saucepan.
Pour in vegetable oil, add sugar, salt and vinegar.
Boil for 5-7 minutes, stirring.
Add the garlic and herbs and continue boiling for another 5 minutes.
Place into jars and seal with airtight lids.

In tomato sauce

Stuffed peppers taste even better when cooked in tomato sauce. To do this you will need:

10 peppers;
2-3 tomatoes;
3 tbsp. l. coarse table salt.

First of all, you need to cut the tomatoes into small cubes, bring to a boil over medium heat and continue boiling for 15-20 minutes. To make the mass homogeneous, stir periodically and remove the foam:

Remove the core from washed vegetables.
Sterilize jars and lids.
Blanch vegetables in boiling water for 3-4 minutes.
Salt the tomato mass.
Insert the fruits into each other and place in a jar.
Rub the tomato mass through a sieve, add spices and a spoonful of vinegar, and then pour it over the peppers, filling the interior of each.
Seal the container and turn it over, cover it with a blanket and place it in a cool place.

Canning Whole Peppers

For this recipe you will need:

6 kg bell pepper;
4.5 liters of water;
2 cups sugar;
1 glass of vegetable oil;
500 ml vinegar;
4 tbsp. l. salt;
garlic, black peppercorns and bay leaf - to taste.

All ingredients, except bell pepper, must be placed in a saucepan, filled with water and brought to a boil. Dip the washed and seeded peppers into the prepared marinade and simmer for up to 10 minutes. Place garlic and peppers in a jar, add marinade and roll up.