Categories
Blanks for the winter
  1. home
  2. ➠ Salads for the winter
  3. ➠ Bell pepper salads for the winter
  4. ➠ Canned pepper in tomato juice

Canned pepper in tomato juice

0
503
Kitchen Russian
Calorie content 66.4 kcal
Portions 3 l.
Cooking time 1 d.
Proteins * 0.6 g
Fats * 4.1 gr.
Carbohydrates* 16.8 g
* per 100 gr. product
Canned pepper in tomato juice
Content

We bring to your attention a classic and proven recipe for canning sweet peppers in tomato juice. It turns out a sweet and sour appetizer, which, during feasts, is the first to leave the festive table.

Ingredients

Cooking process

step 1 out of 15
Sort the vegetables and wash.
step 2 out of 15
For juice, take fleshy tomatoes. Cut them into 4 pieces.
step 3 out of 15
Mince the tomatoes through a meat grinder.
step 4 out of 15
Pour the tomatoes into a large cooking pot. You need to take exactly 3 liters of tomato puree.
step 5 out of 15
Put a saucepan with juice on the fire. Peel bell peppers from seeds, remove white partitions. Cut the peppers into 4 pieces.
step 6 out of 15
Weigh out the granulated sugar.
step 7 out of 15
Measure out the salt and odorless sunflower oil.
step 8 out of 15
When the tomato juice boils, add granulated sugar and salt, mix and pour in vegetable oil.
step 9 out of 15
Wait for the second boil, dip the bell pepper into the mass.
step 10 out of 15
After boiling, cook for another 15 minutes. Peel the garlic, pass it through a press.
step 11 out of 15
Measure out the correct amount of vinegar. You can use 9% vinegar, but the workpiece will turn out sour.
step 12 out of 15
Put the garlic in a saucepan, stir and cook for another 5 minutes.
step 13 out of 15
Pour in vinegar, mix and arrange the workpiece in sterilized jars.
step 14 out of 15
Roll up the jars of pepper.
step 15 out of 15
Turn the blanks upside down with lids under a warm blanket and let them slowly come to room temperature.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *