Preserving methods vary among using vinegar, water, sugar or oil. When preserving with oil at home, preserves must be kept refrigerated, as the risk of botulism (a type of food poisoning) is high in oil preserves at room temperature. Preserving sweet peppers in oil is simple, and provides a delicious appetizer, sandwich addition or pasta base.
- Skill level:
- Moderately Easy
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Things you need
- Canning jar
- Sweet peppers
- Olive oil
- Lemon, sliced
- Garlic cloves, sliced
- Large pot
- Small pot
- Paper towel
Halve, core and wash the sweet peppers. Dry them with a paper towel, then char the outside of the peppers lightly until the skin can be peeled off. Peel the skins off.
Sterilise the canning jar by boiling it in water. Let it air dry on a paper towel.
Rub a pinch of salt on one side of each pepper piece. Place a slice of lemon and about three slices of garlic with each pepper piece, then place them in the canning jar while the jar is still warm.
Heat olive oil in the small pot until it is 82.2 degrees C. Pour oil into the jar carefully until the peppers are covered, and there is around 1 inch of head space. Seal the canning jar with the lid, by screwing it tightly.
Place the jar in the refrigerator and leave it for about three weeks before using. Peppers will keep in the refrigerator for six months.
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