The end of summer is the perfect time for canning! We have already prepared aromatic plum jam, jams, liqueurs, salads, sauces and other delicacies that preserve the taste and vitamins of vegetables and fruits to diversify the winter kitchen.
Today I recommend preparing delicious, healthy canned vegetables, which are one of my family’s favorite treats. Namely, bell pepper in tomato. This is a very bright appetizer that will adequately decorate not only a weekday, but also a holiday table! After all, it looks very colorful for summer and is incredibly fragrant!
I also love this preparation because the tomato can be used to prepare borscht, cabbage soup, gravy and sauces, which is very beneficial by the way! So to speak, waste-free production.
Below are 7 recipes for preparing this preserve in different ways, step by step, choose any you like and get to work. And most importantly, don’t forget to take a good mood with you, because this is the key to successful preparation!
The most delicious recipe for sweet peppers in tomatoes for the winter with garlic
I suggest you try this awesome recipe for peppers in tomato-garlic sauce. The appetizer is prepared simply and from available ingredients. As a result, you will receive a particularly fragrant and bright delicacy that will perfectly complement any family dinner or holiday lunch.
Necessary products for 5 liters of treats:
- 5 kg of Bulgarian fruits;
- 2 kg slightly overripe tomatoes;
- a glass of sand, vegetable oil, table vinegar;
- 2 tbsp. spoons of rock salt;
- half a glass of chopped garlic.
Cooking method:
1. First, let's process the tomatoes; to do this, we pass them through a juicer or grind them with a meat grinder, but to do this, the fruits must first be dipped in boiling water and the skin removed. Then pour the resulting juice (1.5 liters) into a heat-resistant vessel with a volume of at least 8 liters and boil for a quarter of an hour.
2. Cut off the part of the pods to which the stalk is attached, then cut each fruit in half and remove the seeds along with the partitions. If the peppers are very large, then for convenience they are cut into four parts.
3. Place the remaining products into the hot tomato juice, mix well and bring the semi-finished product to a boil.
4. Place vegetables in boiling sauce and simmer for 15 minutes. Stir them constantly with a long-handled wooden spatula.
5. When the peppers have boiled down and are almost completely immersed in the sauce, remove the appetizer from the heat and place in a warm, sterilized glass container.
6. We seal the container, place it bottom up and cover with a thick towel.
How to seal peppers in tomatoes for the winter without sterilization
A few ingredients, a little personal time and we get a tender, aromatic, sweet dish with a rich texture. And if you add a fresh slice of bread to this, you will no longer be able to leave the table.
For 3.5 liters of workpiece you will need:
- 2500 grams of Bulgarian vegetables;
- 1500 grams of large tomatoes;
- 125 grams of sand;
- 50 grams of non-iodized salt;
- 100 ml 9% acetic acid;
- 125 ml vegetable oil;
- 15 peppercorns;
- 8 garlic cloves;
- 5 laurel leaves.
Cooking technology:
1. Wash the sweet paprika, remove the stalks and the inner part with seeds, and cut into small pieces. Place in a saucepan and pour boiling water over it for a quarter of an hour. Then place the vegetables in a sieve to drain the liquid.
2. While the peppers are blanching, cut the tomatoes and pass them through a meat grinder to obtain a puree.
3. Pour the tomato into a large container, season with salt, sugar, butter, add peppercorns. Mix the mixture thoroughly and put it on the stove, turning on high heat.
4. When the sauce boils, reduce the flame, add pepper, stir and boil for 15 minutes.
5. Pass the peeled garlic cloves through a garlic press.
6. When the delicacy has boiled for the required time, add bay leaf and garlic and pour in vinegar. Stir the mixture well and boil for about 4 minutes.
7. Place the boiling workpiece in a warm, steamed container, seal it tightly with boiled lids, turn it upside down and leave it covered for a day. For convenience, the filling begins with vegetables, which are then poured with tomato sauce up to the neck of the container.
Pepper in tomato juice in Bulgarian style - you'll lick your fingers!
Paprika is ideal for home canning. It retains its shape and taste perfectly. In Bulgaria, every housewife has her own secret for preparing such a dish, but we will try to reproduce one of these recipes in our kitchen.
To get 2 liters of treats you will need:
- 1 kg of Bulgarian vegetables;
- 2 tbsp. spoons of sand;
- 1.5 kg tomato;
- 1 tbsp. spoon 9% acid;
- 15-20 g salt;
- 4 peas of black pepper and the same amount of allspice;
- 2 cloves.
Cooking process:
1. Grind the tomatoes in a meat grinder or grind them in a blender until pureed. We put the resulting puree on gas, wait until it boils, reduce the flame and boil for a quarter of an hour.
2. Remove the stem and seeds from the peppers, and cut the pulp into rings no more than one centimeter thick.
3. When the sauce has boiled for 15 minutes, add vegetable rings to it, mix and cook for no more than five minutes. Then add spices (peppercorns and cloves), add salt and sugar. Stir the mixture and simmer for another quarter of an hour.
In order for the spices to impart all their flavor to the appetizer, they should first be ground in a mortar or crushed with a wooden rolling pin.
4. At the end, pour in the vinegar, stir so that it disperses throughout the workpiece, cook for five minutes, remove from the stove and place in a warm, pre-steamed container. We roll up the filled jars with sterile lids and wrap them in a warm shawl until the food cools.
Recipe 9: Tomato sauce with pepper and garlic
The simplest version of tomato sauce with pepper and garlic that you can think of. An electric meat grinder or food processor will make the cooking process easier.
Required Ingredients
• 1.5 kg of tomatoes;
• 1.2 kg pepper;
• 0.1 kg of garlic;
• 0.1 liters of oil.
Salt, sugar, spices can be used absolutely to taste. For spiciness, you can add capsicum or use ground red pepper.
Cooking method
1. Vegetables need to be washed and dried. Prepare for chopping, cut into pieces, remove seeds from pepper.
2. Scroll everything together through a meat grinder, pour into a saucepan and cook on the stove. As soon as the mixture boils, you need to remove the foam. Cook over low heat for 20 minutes.
3. Add spices to taste, salt, add sugar and butter. There is no need to neglect sugar, it will help the vegetables develop their flavor and make the sauce better. Boil everything together for another 5 minutes.
4. Place in sterile jars, roll up and store.
Sweet peppers in tomatoes for the winter for stuffing
An excellent preparation for lovers of stuffed peppers. The vegetables turn out very flavorful, and the tomato sauce makes a wonderful gravy.
Ingredients:
- 4 kg of ripe bell peppers;
- ¼ cup of coarse salt, 9% vinegar and sand;
- 0.5 cups of oil;
- 2 liters of natural tomato juice.
Cooking method:
1. Pour the tomato into a large saucepan and place it on the stove. After it boils, add salt and sugar to the sauce, add oil and vinegar, mix everything and bring to a boil.
2. Wash the pods, cut off the top where the stalk is attached, carefully, trying not to damage the walls of the vegetable, remove the inner part with seeds and partitions. Dip the prepared peppers into the boiling marinade, boil for 10 minutes, put in a steamed jar and add the next portion of vegetables to the sauce.
There is no need to try to place all the pods at once, since we need whole, uncrushed fruits for further stuffing; we will boil them in portions.
3. After all the vegetables are boiled and placed in glass containers, fill the workpiece with the remaining tomato in the container. But, we are not in a hurry to roll up the container, as the liquid will fill the voids of the pods, so after 3-4 minutes you will need to add the sauce. And only after this, seal the jars hermetically, place them upside down and wrap them in a warm towel for a day.
Whole peppers in tomato sauce (simple recipe)
Undoubtedly, all types of peppers are suitable for home canning, I especially like the Ratunda variety in this dish, it makes incredibly tasty preparations. But, unfortunately, at the moment I don’t have it, so I present to your attention a recipe with regular bell pepper.
Recipe ingredients:
- 2.5 kg bell pepper;
- 2 liters of natural tomato juice without seeds;
- 200 ml vegetable oil;
- 200 grams of sugar;
- 50 grams of non-iodized salt;
- 100 ml 9% acid.
Unpeeled peppers should last for a long period. Therefore, you need to choose healthy vegetables, without wilting or any damage.
Cooking method:
1. Since we will use whole pods, their pulp needs to be punctured with a fork in several places. This is necessary so that the marinade can penetrate inside the vegetables during cooking.
2. Dip the prepared pods into boiling liquid and blanch for two minutes.
3. Pour the tomato juice into a large saucepan, bring to a boil, add salt, sugar and oil. Boil the sauce until the solids dissolve and only then pour in the vinegar. After a couple of minutes, carefully place the pepper pods into the marinade, wait until the liquid boils, and boil the vegetables for ten minutes.
4. Under the pan, set the flame pressure to minimum and place the delicacy in a sterile glass container, lightly crushing the pods with a fork.
5. Pour boiling tomatoes over the vegetables, roll up the boiled lids, place bottom up and cover with a terry towel until cool.
Beneficial properties of pepper
The amount of nutrients in canned peppers is not much less than fresh ones:
- Due to the presence of vitamin P in the vegetable, its consumption has a beneficial effect on strengthening the walls of capillaries and their elasticity. At the same time, the entire circulatory system of the body is strengthened.
- It is considered a beauty vegetable: a positive effect on the condition of the skin, nails and hair has been noticed. Consumption prevents male pattern baldness. Used for making masks at home.
- An indispensable product for patients with diabetes.
- A real storehouse of vitamins and minerals, especially a lot of iron and calcium. Because of this, it is recommended for use by pregnant women and those who plan to give birth to a baby in the near future. In addition, it has a beneficial effect on strengthening the immune system.
- It is believed that the amount of vitamin C in it is at the same level as in raspberries, currants, and oranges. The combination of vitamin P and C makes it an excellent antioxidant. Thanks to capsaicin, blood quality improves and blood pressure normalizes.
- Significantly reduces the risk of developing malignant tumors.
- Improves the functioning of the gastrointestinal tract, improves appetite, useful for those whose work involves mental activity.
- Normalizes vision, regular use will serve as a preventive measure for ophthalmic diseases.
Peppers stuffed with carrots and onions in tomato sauce
Full of vitamins, paprika in combination with carrots and onions acquires a rich and rich taste. In addition, such a great appetizer will diversify your home-cooked lunch during Lent.
For 3 liters of deliciousness you will need:
- 15-18 medium-sized Bulgarian pods;
- 800 grams of carrots;
- 400 grams of onions;
- 150 ml vegetable oil;
- 1 teaspoon rock salt;
- a quarter teaspoon of ground pepper.
For 1.5 liters of natural tomato juice:
- 80 grams of sand;
- 2 tbsp. level spoons of rock salt;
- 3 tbsp. spoons 9% acid;
- 6 peas of allspice.
Cooking method:
1. Wash the peeled onions and cut them into small cubes.
2. Grate the root vegetables on a coarse grater.
3. Heat the frying pan well, pour in vegetable oil, in which we will fry the onion until transparent. Then put the carrots in the roast, season everything with salt and ground pepper. Mix the vegetables well, cover and simmer until tender, remembering to stir them periodically.
4. We wash the paprika pods under running water, cut off the upper part to which the stalk is attached, and carefully remove the inner part along with the seeds.
5. Stuff each pod with fried and slightly cooled filling. Layer the vegetables as tightly as possible, crushing them lightly with a spoon.
6. Place the prepared semi-finished vegetable products in pre-steamed containers.
7. Pour natural tomato juice into a thick-bottomed pan, add sugar and salt, and add allspice. Mix the filling, put it on the stove, wait for it to boil and cook over moderate heat for three minutes.
8. Fill the stuffed pods with marinade. We cover the treat and place it in a wide container, at the bottom of which a piece of cotton fabric is spread, fill the glass container up to the hangers with hot (not boiling!) water, bring the liquid to a boil and sterilize for forty minutes over a moderate flame.
9. Before turning off the gas, pour vinegar over the workpiece, remove it from the container and seal it hermetically. Turn the bottom upside down, cover with a warm cloth and leave for 24 hours.
Tips and tricks
- Be sure to wash the container well and sterilize it over steam or in the oven - this is one of the guarantees that the jar will not swell and the contents will not deteriorate.
- Use only ripe peppers - this will make the preparation tastier. If you decide to dispose of harvest residues in this way and want to pickle green, unripe fruits, this can be done, and the preservation will work great. But this will affect the taste, as it is known that unripe fruits are a little bitter. It is ideal to make an assortment: put some of the fruits in a jar, ripe, and 1/3 green. Experiment, you might like it. I like ripe and juicy peppers.
- I only use freshly squeezed tomato juice, because the garden is full of its own tomatoes. But you can buy it in the store or take your own, homemade before canning. In such cases, you should add a little less salt (35-40 grams).
- I don’t recommend cooking over high heat: firstly, splashes of juice will fly all over the kitchen, secondly, you can burn your hands, and thirdly, the pepper pieces simply won’t cook evenly and will fall apart. It is better to cook over moderate heat.
- Keep away from sunlight and heat sources (battery, stove, heater, fireplace).
Video on how to cover bell peppers in tomato sauce without vinegar
In addition to the step-by-step recipes, I suggest you familiarize yourself with an incredibly simple, but truly unique recipe on how you can practically close a bell pepper without using vinegar. The author not only tells in detail how to prepare this wonderful preparation, but also gives excellent advice that reveals many nuances to novice housewives.
Now you know the best ways to deliciously cook bell peppers in tomato sauce. Choose the recipe you like and get ready for winter with an excellent vitamin-rich dish with a spicy, slightly pungent taste.
Good luck with your preparations!
Description of preparation:
In winter, when we are so lacking in fresh vegetables and fruits, and stores sell tasteless versions of them, it’s so nice to open some container and enjoy the amazing taste of summer vegetables.
Tomatoes and cucumbers, of course, must be prepared without fail, but I also love peppers, so I want to share with you a recipe for preparing peppers in stock for the winter. This is one of the simplest and most delicious ways to prepare this vegetable for future use, so you can easily cope with everything, and in winter you will have jars of aromatic and juicy pepper on your shelves. It can be used as a delicious addition to everyday dishes, or you can put it on a festive table so that your guests will appreciate your culinary art. So, when the season of ripening vegetables begins, and you begin to make various preparations, do not forget about this simple recipe for chilli peppers for the winter, it will undoubtedly come in handy. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Vegetables / Bell pepper Dish: Preparations / Preservation
