Preserved Roasted Red Peppers
> from: fausto zoppi <faced...@venezia.com> 
> subject: suggestions for preserving roasted red peppers? 
 
 
this was on the preserving newsgroup quite some time back. 
 
roasted red peppers 
 
  red peppers
1 cup  (250 ml) water
1   level tablespoon kosher salt
1/2   level teaspoon citric acid monohydrate, food grade.
  also known as sour salt.
 
roast peppers 30 minutes at 375 degrees f. cool thoroughly in closed paper 
bag. skin, core and seed. cut flesh into suitable strips and place in 
sealable one-pint glass canning jars. 
prepare brine: to 1 cup (250 ml) water, add 1 level tablespoon kosher salt 
and 1/2 level teaspoon citric acid monohydrate, food grade. also known as 
sour salt. ph will be 3 - 4 using ph paper. 
add enough brine to fill jars. process in boiling water bath 35 min at sea 
level to 450 feet above. seal jar and allow to come to room temperature. 
i store mine in the refrigerator: they tend to get used up pretty fast. 
jars 
recycled from marmalade or preserves work fine for this if they have the 
safety snap-button feature on the lid. 
from: rec.food.preserving posted by: jerome freed, jjfr...@netreach.net 
 
 
-- 
(ID: 10803) Mirror: rec.food.recipes: Mon, Sep 22, 2003


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