Canning bell pepper for the winter for stuffing. My pepper recipes for stuffing for the winter: a very easy and tasty preparation

In order to treat yourself to stuffed peppers in winter, you don’t need a lot of tricks. Fleshy, juicy, fragrant peppers can be enjoyed until spring. In summer, the price of pepper allows you to buy it in excess and preserve it.

Many housewives prefer to freeze food for the winter. This option is successful, however, in order to prepare peppers for stuffing for the whole winter and for the whole family, you will need a lot of space in the freezer, even a separate freezer. Considering that you want to freeze fruits, berries, mushrooms, herbs, there may not be enough space. Therefore, conservation is more convenient. It does not have to be stored in the refrigerator - it can be stored in a garage, pantry, a separate closet, and other places not below 0 degrees. So today we will discuss: how to close the pepper for the winter for stuffing.

How to choose the right pepper

Red pepper contains a lot of vitamin C, even more than lemon. Yellow pepper contains potassium and phosphorus. Green pepper helps fight high cholesterol. The main thing is to choose freshly picked peppers. The stale pepper is not spoiled, it is tasty, but it no longer contains vitamins. Distinguish fresh pepper the stalk will help from the lying down.

If juice is released when the stalk is broken, then the pepper has recently been picked, if the break is dry, the pepper is not fresh, you should not take it. Fruits should be taken smooth, without wrinkles and dents. The color of the product must be bright. The brighter the color, the more vitamins in the pepper. You need to choose a dense pepper, the denser it is, the more vitamins it contains. When pressing on the wall, there should be no dents.

You can not buy pepper with dots. This indicates that the product is affected by a fungus. Pepper discoloration, darkening is also a sign of fungus. Unfortunately, peppers are in third place in the ranking of vegetables that can accumulate pesticides. Therefore, buy pepper in trusted places, with full documentation for the product. In order to get rid of pesticides, you need to thoroughly wash the vegetable, then ruthlessly cut off the stalk (the stalk contains the highest content of pesticides), and soak the pepper for half an hour in salt water. Then the product will be free of harmful pesticides.

How to close the pepper for the winter for stuffing

For stuffing in winter, we need a whole pepper, closed in three-liter jars. In the recipe, the proportion for one three liter jar. Let's get started.

Ingredients:

• Bulgarian pepper - 1.5 kg
• Lavrushki - 4 pcs.
• Chern. peppercorns - 6 pcs.
• Shower of peppercorns - 6 pcs.
• Branch of celery or parsley
• For salting:
• 1.5 liters of boiling water
• Vinegar 9% - 2 tbsp. l.
• Sugar - 1 tsp
• Salt - 1 tbsp. l.

Cooking:

1. Cut the stalk of the pepper, remove the seeds, wash. And so 1.5 kg.
2. Pour water into the pan, add salt, wait until the water boils. Place peppers in boiling water and simmer for 1 minute.
3. Remove the peppers from the pan, pour out the water from it. If the pan allows, you can blanch all the peppers at the same time. If the pan is small - in turn. Doesn't matter.
4. Put a napkin down the pot with water, a jar on it. Sterilize the jar for 25 minutes, turn off. Place the prepared peppers in a hot, sterilized jar. In order not to get scalded, put these two pans on the burners next to each other, it will be more convenient.
5. Next, move on to the marinade. It is necessary to boil 1.5 liters of water, add salt, sugar, two types of peppers, herbs - according to the recipe. Boil everything together for 5 minutes.
6. Pour vinegar into a jar of peppers, then marinade. If there is not enough brine, add boiling water from the kettle. Another trick: keep boiling water on low heat before pouring the marinade, if you need it.
7. Roll up the bank. Turn it upside down, wrap it in a warm blanket, let it cool down there.

Conservation is ready!

Canned Peppers with Garlic

We offer good recipe preparations of pepper with garlic. Proportions per 1 liter jar.

Ingredients:

• Bulgarian pepper
• Lavrushka - 2 pcs.
• Chern. peppercorns
• Garlic - 1 clove
• Dill seeds (if available)
• Vinegar essence - 5 drops

Cooking:

1. Cut off the legs of the peppers, remove the core, wash.
2. Throw the peppers in boiling water and scald for 7 minutes. maximum. After take out, drain the water, cool a little.
3. At the bottom of a sterilized jar, lower the peppercorns, laurel. leaf, clove of garlic, dill seeds. Now we put the peppers in a jar into each other, 3 pcs.
4. Prepare the marinade without adding the essence.
5. to the bank with bell pepper Pour in the marinade, let it brew for ten minutes, then drain.
6. After everything boil, again pour into the jar. Add 5 drops of essence, roll up before the sterilized lid.

Pepper for stuffing in tomato

For this preparation, you only need peppers and a tomato. it exclusive recipe requiring a little more effort. But the taste is incomparable!

Ingredients:

• Bulgarian pepper
• Tomato juice

Cooking:

1. To get started, prepare tomato juice, throw salt and black peppercorns to it. You can cook the tomato without salt or pepper, as you like.
2. Clean the pepper, remove the seeds.
3. Blanch the peppers in the simmering tomato for about 7 minutes, stirring regularly.
4. Put pepper in previously sterilized jars, pour hot tomato on top.
5. It is important that there is no air left in the jar between the peppers.
6. Add dry acetylsalicylic acid to the tip of a knife, close the jars with sterilized lids.

Whole canned peppers with citric acid

There is another way to preserve. For those who are tired of preserving with vinegar, there is an alternative. We give the recipe in proportion to two three-liter jars.

Ingredients:

• Pepper - 60 pcs.
• Salts - 6 tbsp.
• Water - 6 l
• To-ta lemon - 2 tsp.
• Sugar sand - 6 tbsp.

Cooking:

1. Boil water in a saucepan, salt, sugar.
2. Rinse pepper, clean. Then dip the peppers in boiling water, 30 pieces each, bring to a boil, boil for about three minutes. Carefully lay out the peppers, pour water out of them, put them in prepared jars.
3. After laying the peppers in each jar, add a teaspoon citric acid.
4. Boil water for brine, pour into jars up to the throat. Roll up the lids, put the jars upside down, wrap in a blanket, leave until cool.
5. After the jars are completely cool, check the integrity of the lid and fold it for long-term storage.
6. With this method of preservation, jars can be stored even at room temperature.

• Cleanliness is a guarantee that banks will not swell. Banks, lids, keys for rolling, spoons, knives, plates - wash everything thoroughly with soda. After washing, rinse with boiling water and dry.
• Do everything as quickly as possible. Immediately after sterilization, lay the peppers, immediately pour the marinade. When we lose speed, we lose temperature. We'll have to do everything again.
• The quality of the ingredients comes first. Ingredients without spoilage - a guarantee that preservation will not deteriorate.
• Do everything with love. Then each jar will carry positive energy and give positive emotions while eating. Have a nice preparation of pepper preparation for the winter for stuffing!

Peppers canned for the winter for stuffing will help you out a lot cold winter when vegetable prices are high. Universal Recipe two in one - delicious pepper and fragrant tomato in addition.

Ingredients (for 5 liter jars):

• 50 sweets bell pepper medium size;
• 6-6.5 kg of tomatoes (for cooking 4.5 liters of tomato);
• 135 g of salt;
• 5 tbsp vinegar 6%.

Cooking:

Today I’ll tell you how to roll pepper for the winter for stuffing. Having opened a jar with prepared pepper, you will only have to fill it with any minced meat: meat or rice and vegetables, pour in tomato and stew a little. Time and money are saved, because in the winter-spring period, pepper is expensive, and even palatability, vitamin content, it can not be compared with summer vegetables.

Medium-sized sweet bell peppers are suitable for canning: small ones will be inconvenient to stuff, and large ones will not go into the jar. Select even specimens of approximately the same size. Any color can be.

Tomatoes should be fleshy so that the tomato does not turn out to be too watery.

Pepper should be blanched - dip it in boiling water for 3-4 minutes.

Remove the seeds from the peppers by separating the stalk with a sharp knife and carefully removing the insides.

Next, put the peppers in a glass container to save space and keep the maximum shape, insert the fruits into each other. They cannot be accepted. As a last resort, for a more compact placement, shake the jar.

We make a tomato from tomatoes. For each resulting 1 liter of tomato, add 30 g of salt, mix thoroughly with a wooden spoon, bring to a boil on the stove and immediately pour the peppers.

We sterilize the jars in a deep and wide pan. It is recommended to put a towel or a plank at the bottom, pour water “up to the shoulders”, cover with lids. The temperature of the water must match the temperature of the tomato in the jar, otherwise the glass may burst. Peppers in a tomato are sterilized for 15 minutes from the moment of boiling.

Stuffed peppers are a simple seasonal dish. But, if you want to enjoy juicy stuffed peppers all year round, we must start cooking it now :), or rather, prepare sweet peppers for the winter for stuffing. And when you put on the table favorite dish in winter, no one will guess that it was made because of canned pepper.

Preserving bell peppers for the winter for stuffing is a great way out for those who are not the happy owner of a capacious freezer. Such a preparation of sweet peppers for the winter for stuffing will allow you to quickly and without hassle cook delicious peppers stuffed with meat or vegetables.

That's why today I propose to restock the pantry again and prepare whole canned peppers for the winter for stuffing. For convenience, I give the calculation of products for 1 three-liter jar.

How to prepare pepper for the winter for stuffing

Before you roll up peppers for stuffing for the winter, you need to buy juicy, preferably thick-walled fruits. More interesting preservation will look from peppers of different colors. Preparing peppers for stuffing for the winter consists in carefully selecting whole and undamaged specimens. For vegetables, cut off the lid from the side of the tail, remove the seed box and partitions.

Rinse the peeled peppers well. cold water getting rid of the remnants of seeds. We also check the peppers from the inside for damage. We only need vegetables with an impeccable reputation :)). Therefore, when buying, take pepper with a small margin: sometimes it is not visible from the outside that pests or rot have already taken over inside.

In a large saucepan, heat water to a boil, add salt, stir. Put peppers in boiling water, cover the pan with a lid. After boiling, cook the peppers under a closed lid at a low boil for 5 minutes.

Arrange hot peppers in sterilized jars. It is convenient to move the peppers with meat tongs with silicone tips. The jar, depending on the size of the peppers, includes 15-20 pieces. After a few minutes, as the jar is full, the peppers will settle a little and it will be possible to report 2-3 more things. Pour a teaspoon into the jar along the wall natural vinegar, pour boiling brine, in which the peppers were boiled, and cork.

In this recipe, it is possible to replace vinegar with 2-3 tablets of acetylsalicylic acid (aspirin), if you do not have a prejudice against drugs in food preparations. I have it :), so I get by with a very small amount of vinegar.

Then you will probably be interested to know how to make canned sweet peppers for the winter for stuffing. There are many such recipes: someone closes peppers for the winter with vinegar, someone with sterilization ... But I discovered a recipe for canned peppers for stuffing for the winter with aspirin and without any sterilization.

Despite the simplicity of preparing this preparation, peppers for stuffing for the winter with aspirin are really very successful: with minimal time, canned peppers for stuffing with aspirin come out almost the same as fresh. All you need is the pepper itself, a few aspirins, and water.

A few simple manipulations in the kitchen - and you're done! Believe me easier than a prescription I have not seen pepper for stuffing for the winter without sterilization, and you are unlikely to find it either. I will be happy to tell you how to close the pepper for the winter for stuffing with aspirin.

Ingredients for 1 liter jar:

• 9-10 pieces of bell pepper;
• 2 tablets of acetylsalicylic acid (aspirin).

How to close peppers for stuffing for the winter with aspirin:

To preserve bell peppers for stuffing, we select peppers of the correct shape, with intact skin. We wash the peppers in running water. With a thin sharp knife, cut the stalk in a circle, carefully clean the seeds. We wash the peppers again from the remaining seeds.

Pour water into a wide saucepan. For 20 pieces of peppers, you need a 3.5 - 4 liter saucepan, the water in it is about 1.5 - 2 liters. Bring the water to a boil in a saucepan and add the peppers. Bring water to a boil over high heat and simmer for 2-3 minutes. After boiling water, we follow the peppers - they should become a little soft, but still remain elastic, dense. Cooking time depends on the thickness of the walls of the peppers and their variety. If the peppers are overcooked, they will spread when stuffed.

Peppers carefully, trying not to damage, take out of the pan and spread in a single layer on a dish to cool slightly.

Put peppers in a hot sterilized jar. We spread it tightly, carefully so as not to wrinkle them. Smaller peppers can be partially placed inside larger ones. Small peppers in a 1 liter jar can fit 10 pieces.

We put in jars 2 tablets of acetylsalicylic acid (aspirin).

Bring the water in the saucepan in which the peppers were blanched to a boil. Pour boiling water over peppers. We wait a little, so that boiling water fills the voids in the peppers, you can gently move the handle of a tablespoon in the jar. Pour boiling water to the very top of the jar.

And seal immediately. Turn the pepper jars upside down.

We wrap a “fur coat” - a warm, thick blanket or blanket. Let stand until completely cooled, about a day.

step by step recipe with photo

Some housewives are already freezing ready-made semi-finished products from stuffed peppers, which can only be thawed and stewed in sauce. But for those who don't have the patience to do it all in one go or don't have much space in the freezer, we offer an easy way to prepare peppers for stuffing using preservation. So you will always have ready-boiled peppers at hand and the laborious cooking process will be divided into two simpler ones. Since vegetables are preserved without brine, but only in boiled water, for reliability, we add aspirin tablets to the jars. It will take 30 minutes to prepare a 3 liter jar of peppers.

Ingredients

• peppers - 2 kg
• aspirin - 3 tablets
• water - 2 l

Cooking

1. Buy ripe peppers without damage. It can be any color, variety. Use the one you like for preservation. The main thing is that the pepper does not show signs of decay.

2. For further stuffing, the peppers must remain intact. Therefore, wash them, and then, without cutting, remove the stalk and seeds from each vegetable. This can be done in two ways. The first method is the easiest: take a knife and carefully make cuts along the contour of the stalk, and then pull it out. For the second method, only hands are needed. Also, along the contour, press the stalk inside the pepper. Then pull the tail and pull it out.

3. Rinse under running water and check that there are no seeds inside the peppers. Put them in a saucepan, fill with water and put on fire. Once the water boils, wait 3-5 minutes and turn off.

4. Take a 3 liter canning jar and wash it with baking soda. This component cleans dirt well. Sterilize the jar in the oven or with boiling water. Start putting the peppers in a glass bowl. Add 1 aspirin for every liter filled. The container is full. Now pour boiling water over the main ingredient.

5. Sterilize the metal cap. To do this, drop it into boiling water for 5 minutes. When it has cooled, cover the jar with it and use a canning machine to preserve the peppers. At the last stage of work, put the jar in a quiet place under the covers. Turn the glass container upside down first. During the night, it should cool down and then move it to a cooler place. It can be both a pantry and a cellar in your own house. A few months later, when the cold sets in and you want to pamper yourself stuffed peppers With different stuffing, open a jar of canned food. Thanks to aspirin, peppers will remain crisp and will not lose their shape. 2-3 cans of pepper will last you for the entire cold period of time.