Peppers for the winter for stuffing: 8 best preservation recipes, how to store

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

Features of canning peppers for stuffing

Stuffed peppers - a treat that is in demand 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 cost.Therefore, canning is the best option. This process is not particularly difficult, which means that you can master the recipes even with minimal culinary skills. An important point on which the safety of the twist depends, as well as its taste and useful properties, is the right choice of pepper fruits

First of all, you need to consider the variety of vegetables. Canning favorites are:

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

However, the fruits of any well-known and beloved variety may be suitable, subject to several requirements:

• perfect even shape, almost the same for all fruits;
• weight of one fruit - not less than 80-100 grams;
• fleshy and thick fruit walls (not thinner than 4 millimeters);
• pronounced sweet and juicy taste with a spicy light bitterness.

The origin and quality of pepper is important.

Therefore, when buying, it is recommended to always be interested in the quality certificate, which indicates the place where the vegetable is grown, the periods of processing, listing the types of substances used.

You must select a product according to the following criteria:

• Freshness of fruits. To determine it, it is enough to make a slight break in the stem. Fresh pepper will definitely have droplets in this place. The absence of liquid at the break point is a sign that a lot of time has passed since the harvest of pepper fruits, which means that a significant amount of nutrients has already been lost.
• Colour. The ripeness of the fruit and its readiness for canning is evidenced by a rich, uniform color.
• Integrity of the skin. There should not be the slightest damage, plaque, spots or dots on the surface - all these are signs of fruit infection or storage violations.
• Elastic and dense texture. Quality peppers suitable for canning for the winter should have thick and tight walls, indicating a high juice content. At the moment of pressing, the shape of the fetus should not be distorted.

Preparing vegetables

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

1. Select the required number of the freshest and most beautiful specimens without the slightest defect. They must have the same correct shape.
2. Wash vegetables thoroughly. And within an hour it is desirable to keep them in s alted water. This will remove pesticides and other toxic substances.
3. Carefully cut off the piece that is adjacent to the stalk. This part is not needed for stuffing, besides, it is in it that toxic chemicals are concentrated as much as possible.
4. Completely clear the seeds from the fruits.

Preparation of containers

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

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

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

How to prepare peppers for the winter for stuffing

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

Classic winter recipe

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

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

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

1. Fill a stainless steel pot with water and bring to a boil.
2. S alt (to taste).
3. Put the fruits in boiling water and hold for five minutes. They need to be very warm, but not boiled.
4. Transfer to a jar and fill with boiling water to the very top.
5. Roll up the lid and wrap.

As soon as the preservation cools down, it must be moved to the pantry or cellar. Harvested peppers are in harmony with various fillings - classic rice and meat, shrimp, cheese, seafood and various cereals.

No sterilization

List of ingredients needed for this recipe:

• 10-15 medium sized fruit;
• 2 tbsp. l. coarse table s alt;
• 1 tbsp l. sugar;
• 3 tbsp. l. 9% vinegar solution.

Fill the prepared three-liter jar with peppers, peeled from the stalk and seeds. To place more compactly, you can put one vegetable into another. Then pour two liters of boiling water and, covered with a lid, soak for about half an hour. Drain the water, and add vinegar to the container with vegetables. Add sugar and s alt to the pan, mix and put on fire to boil. Keep the boiled marinade on fire for another two minutes. Pour the 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 for making brine:

• 200 ml vegetable oil;
• 1 glass of water;
• 1 cup 9% vinegar;
• 1 cup granulated sugar and honey;
• 2 tbsp. l. table s alt.

Cooking preservation:

1. Wash peppers thoroughly.
2. In a thick-walled saucepan, mix all the ingredients, following the sequence - water, vinegar, sugar and honey.
3. After dissolving the s alt and sugar, rinse the jars with soda and disinfect with vinegar.
4. Dip 1/5 part of all prepared pepper into the boiling solution, cover and wait 3 minutes.
5. Put hot fruits in a jar tightly to each other.
6. Take brine with a ladle and fill the container up to the very neck.
7. Roll up the lid and turn the jar upside down.
8. Put 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 for the winter a product that has all the properties and advantages of a fresh one in a minimum period of time.

For cooking 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:

1. Pour 2 liters of water into a wide 3.5-liter saucepan.
2. Waiting for the boil, immerse the peppers.
3. Simmer for 2-3 minutes until the vegetables soften slightly, but still firm and firm.
4. Carefully remove the peppers from the pot to avoid damage.
5. To cool them a little, put them on a dish.
6. Place the vegetables tightly in a hot sterilized jar so that the large ones are on the bottom and the small ones are on top.
7. Place aspirin tablets at the very top.
8. Pour boiling water over the vegetables and wait for it to fill each pepper.
9. Add boiling water to the top of the container.
10. Close the airtight lid and turn the jar over.
11. Wrap with a blanket or blanket and leave for a day until completely cooled.
12. Place in a cool place for later storage.

With garlic

For a liter jar you need:

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

Cooking process:

1. Wash the vegetables, cut off the stalk, remove the core and rinse again from the grains.
2. Simmer vegetables in boiling water for 5-7 minutes.
3. Carefully remove, drain and cool.
4. On the bottom of the jar, put the ingredients in this order: peppercorns, bay leaf, garlic and dill seeds.
5. Peppers put into each other three pieces.
6. Prepare the marinade without adding vinegar essence.
7. Pour the marinade into a jar filled with peppers, leave for 5 minutes, then drain.
8. Re-boil the marinade and pour into a jar. This time add 5 drops of vinegar essence.
9. Roll up with a sterilized lid.

With vegetable oil

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

• 1 glass of granulated sugar;
• 0.5 cup s alt;
• 0.5 l vegetable oil;
• 0.5 l of vinegar with a concentration of 6%;
• parsley and dill;
• 1 head of garlic.

Cooking won't take long. Required:

1. Wash fruits and remove seeds.
2. Put in a pan.
3. Pour vegetable oil, add sugar, s alt and vinegar.
4. Boil for 5-7 minutes, stirring occasionally.
5. Add garlic with herbs and continue to boil for another 5 minutes.
6. Spread into jars and close with airtight lids.

In tomato sauce

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

• 10 peppers;
• 2-3 tomatoes;
• 3 tbsp. l. coarse s alt.

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

1. Remove the core from washed vegetables.
2. Sterilize jars and lids.
3. Blanched vegetables in boiling water for 3-4 minutes.
4. S alt the tomato mass.
5. Insert the fruits into each other and place in a jar.
6. Wipe 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.
7. Clog the container and turn over, cover with a blanket and send to a cool place.

Canned whole peppers

For this recipe you will need:

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

All components, except for bell pepper, must be put in a saucepan, pour water and bring to a boil. Dip the washed and peeled peppers into the prepared marinade and boil for up to 10 minutes. Place garlic and peppers in a jar, pour marinade over and roll up.

How much can you store

Maximum shelf life for home canning is two years.

Storage rules

Store canned fruits in glass jars at temperatures from 0 to +25 ° C, as well as at air humidity in the range of 70-75%.

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