8 best recipes for preparing winter peppers for stuffing

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

Features of canning pepper for stuffing

Stuffed peppers are a popular treat at any time of the year. In winter, it is almost impossible to find fresh vegetables of good quality and at an acceptable 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 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 up to 6.5 mm thick.
• Amber is an early ripe variety with a pronounced sweet taste and rich orange fruit color. It has a dense skin and juicy flesh.

However, the fruits of any well-known and beloved variety may be suitable, provided that several requirements are met:

• perfect 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 (not 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 buying, it is recommended to always be interested in the quality certificate, which indicates the place of cultivation of the vegetable, the processing periods, listing the types of substances used.

It is necessary to choose a product according to the following criteria:

• Fresh fruit. To determine it, it is enough to make a slight fracture of the stalk. Fresh pepper will definitely have droplets in this place. The lack of liquid at the break point is a sign that a lot of time has passed since the collection of the peppercorns, which means that a significant amount of nutrients has already been lost.
• Color. The ripeness of the fruit and its readiness for canning is evidenced by a rich uniform color.
• The integrity of the skin. There should not be the slightest damage, plaque, stains or dots on the surface - all these are signs of fruit infection or storage violations.
• Elastic and dense consistency. A good quality pepper 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 get a high-quality preservation that preserves 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 defects. They must have the same correct shape.
2. Wash vegetables thoroughly. And it is advisable to soak them in salted water for an hour. This will allow the removal of pesticides and other toxic substances.
3. Carefully cut off the piece that adjoins the stem. For stuffing, this part is not needed, moreover, it is in it that toxic chemicals are maximally concentrated.
4. Completely remove seeds from fruits.

Container preparation

For canning, you will need several glass jars with lids - both classic tin cans and more modern ones with carvings 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 monitor the correspondence of the diameter of the cans and lids.

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

1. Boil 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. After pouring 1-2 centimeters of water on the bottom of the containers, place them in the microwave and hold for two minutes.

How to prepare pepper for the winter for stuffing

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

The classic recipe for the winter

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

• Bulgarian 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 can. The culinary process consists of several stages:

1. Fill a stainless steel pot with water and bring to a boil.
2. Salt (to taste).
3. Put the fruits in boiling water and hold for five minutes. It is necessary that they are very warm, but not cooked.
4. Transfer to a jar and pour boiling water up to the very top edge.
5. Roll up the lid and wrap.

As soon as the conservation cools down, it must be moved to the closet or cellar. The 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 a prepared three-liter jar with peppers, peeled from the stalk and seeds. To fit more compactly, you can nest one vegetable within another. Then pour two liters of boiling water and, covered with a lid, stand for about half an hour. Drain the water, and add vinegar to the container with vegetables. Add sugar and salt to a saucepan, stir and put on fire to boil. Keep the boiled marinade on fire for another two minutes. Pour boiling liquid over the pepper, seal it tightly and leave for two days.

In brine

In this case, you will need:

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

And for making brine:

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

Preservation preparation:

1. Wash the peppers thoroughly.
2. In a thick-walled saucepan, combine all the ingredients in the sequence - water, vinegar, sugar and honey.
3. After dissolving the salt and sugar, rinse the cans with soda and disinfect with vinegar.
4. Dip 1/5 of the prepared pepper into a boiling solution, cover and wait 3 minutes.
5. Put hot fruits in a jar tightly to each other.
6. Collect the brine with a ladle and pour the container 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 for a minimum period of time to prepare for the winter a product that has all the properties and advantages of fresh.

For cooking you will need:

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

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

Next, you need to perform the following actions:

1. Pour 2 liters of water into a wide 3.5-liter saucepan.
2. After waiting for a boil, immerse the fruits of the pepper.
3. Cook for 2-3 minutes to soften the vegetables slightly, but still remain firm and firm.
4. Carefully remove the peppers from the pan to avoid damage.
5. To cool down a little, put 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 on top.
7. Place aspirin tablets on the very top.
8. Pour boiling water over 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 future storage.

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With garlic

For a liter can you need:

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

Cooking process:

1. Wash the vegetables, cut the stalk, take out the core and rinse again to remove the seeds.
2. Keep vegetables in boiling water for 5-7 minutes.
3. Remove carefully, drain the liquid and cool.
4. Place the ingredients on the bottom of the jar in this order: peppercorns, bay leaves, garlic and dill seeds.
5. Put peppers into each other in three pieces.
6. Prepare the marinade without adding vinegar essence.
7. Pour the marinade into a jar filled with peppers, leave for 5 minutes, and then drain.
8. Boil the marinade again and pour into the jar. This time add 5 drops of vinegar essence.
9. Roll up with a sterilized lid.

With vegetable oil

Oil-filled sweet peppers are a very tasty and nutritious preparation for stuffing in winter. To prepare it, you need the following ingredients:

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

Cooking doesn't take long. It is necessary:

1. Rinse fruits and remove seeds.
2. Put in a saucepan.
3. Cover with vegetable oil, add sugar, salt and vinegar.
4. Boil for 5-7 minutes, stirring occasionally.
5. Add garlic with herbs and continue to simmer for another 5 minutes.
6. Place in jars and close with sealed lids.

In tomato sauce

Stuffed peppers are even tastier when cooked in tomato sauce. This will require:

• 10 peppers;
• 2-3 tomatoes;
• 3 tbsp. l. 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:

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

Canning whole peppers

This recipe will require:

• 6 kg of 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 components, except for bell pepper, must be put in a saucepan, covered with water and brought to a boil. Dip the washed and peeled peppers into the prepared marinade and boil for up to 10 minutes. Put garlic and peppers in a jar, pour marinade and roll up.

How much can you store

The maximum shelf life of home preservation is two years..

Storage rules

Canned fruits should be stored in glass jars at temperatures from 0 to +25 ° C, as well as at air humidity within 70-75%.