Preserving recipe
Pressure canning peppers and onions
A simple preserved vegetable mix made from peppers and onions. Ideal as a base for pan dishes, rice dishes or stews.
35 min.
20 min.
16
8
Easy
Ingredients
2 kg red, yellow or green peppers
800 g onions
2.5 l water
25 g salt optional
1 tsp sweet paprika optional
Do not add before canning:
large amounts of oil, cream, milk, flour, starch, rice, pasta or ready-made sauces.
Method
2. Peel the onions and cut into strips.
3. Bring the water to the boil with the optional salt.
4. Pre-cook the peppers and onions in the hot water for 3 to 5 minutes.
5. Fill the hot vegetables into clean preserving jars.
6. Top up with hot cooking water and leave enough headspace.
7. Wipe the jar rims clean and close the jars.
8. Process only in a pressure canner according to the device instructions and verified processing times for peppers and onions.
9. Heat thoroughly before eating or using in another dish.
Storage
Store in a cool, dark and dry place. After opening, keep in the refrigerator and use quickly.
Shelf life
When processed correctly in a pressure canner, it usually keeps for up to 12 months.
Safety note
Peppers and onions are low-acid foods and must not be preserved in a water bath. Use only a pressure canner. Do not add thickeners, dairy products or ready-made sauces before canning.