A home canning technique for roasted peppers relies on a boiled garlic and vinegar marinade to preserve seasonal vegetables for winter, according to evz.ro. The preserved peppers offer a light sweetness that complements meat, stews, and fasting menus.
The recipe yields roughly four 720 ml jars and requires five kilograms of kapi or gogoshari peppers, eight to ten garlic cloves, 500 ml of water, 250 ml of nine percent vinegar, and 100 ml of oil. Cooks also need two tablespoons of sugar, 1.5 tablespoons of coarse canning salt, and optional black peppercorns and bay leaves.
Preparation and Sterilization Process
Preparation begins by washing the peppers and roasting them on a grill, metal sheet, or in an oven until the skin turns black evenly. The roasted peppers rest in a covered container, plastic wrap, or food bag for 15 to 20 minutes to allow steam to loosen the skins. Cooks then remove the skins, stems, and seeds while saving as much juice as possible.
To prepare the marinade, combine the water, vinegar, oil, salt, and sugar in a pot and boil for three to four minutes until fully dissolved. Sliced or lightly crushed garlic is added at the end alongside any optional bay leaves or peppercorns. The roasted peppers are loosely packed into sterilized jars, covered completely with hot marinade, and sealed with clean lids.
The sealed jars sit on a towel inside a pot filled with water reaching nearly to the lids, sterilizing for 20 to 25 minutes after boiling starts. After removal, the jars are turned upside down for several minutes, wrapped in a blanket to cool slowly until the following day, and stored in a cool, dark place where they keep for several months.
In a separate report on pepper dishes, UNIAN previously detailed a sauce technique for stuffed peppers. While standard recipes use tomato paste, salt, pepper, and optional seasonings, UNIAN noted that one household product significantly improves the final flavor of the dish.
