Preserves have revolutionized modern nutrition, allowing you to speed up preparation times for those who want to organize a last minute or packed lunch. After seeing the recipe for artichokes in oil, here are some practical guides that will show you how to prepare good quality preserves in oil.
It is important to use fresh, ripe, seasonal and well washed vegetables. Better organic products, coming directly from the harvest, which have not been stored in the refrigerator. For cooking use only stainless steel pans, iron and aluminum pans are banned! Make sure that the vegetables do not stick to the bottom of the pot to prevent them from taking on an unpleasant bitter taste. To mix, use only wooden spoons reserved exclusively for this use.
Make sure the vegetables have been drained well. Pack the product after cooling, making sure that the closures of the jars are intact. It is good to use olive oil of excellent quality but not a fruity extra virgin, whose intense taste would risk overpowering that of the star product.
Once the vegetables and oil have been placed in the jars, you must then proceed with Indalisation.
What is the Indalisation? It is a process that consists in bringing the full jars to the boil three times 24 hours apart, wrapped in a cloth so that they do not crack. The boiling must last about 45 minutes and the jars must remain in the pot until the water is cold.
A useful procedure if microorganism spores are present: in this case they bloom, that is to say they sporify, releasing the bacteria that multiplies but without having time to produce spores. Do not forget to put a label on each container with the date of preparation.
The duration of storage is, theoretically, unlimited. In practice, it is preferable to consume the preserves within two years of production, with the exception of sardines in oil, which improve over time.
It is advisable to use wide neck jars, both with screw caps and with hermetic spring closure with rubber gasket. Before capping, it will be good to insert the "tamper" and, in the first days after closing the jars, check that the oil level has remained constant; otherwise it will be necessary to top up and check again.
Store in a cool, dry place away from light.
Before consuming the product, check that there are no molds, signs of fermentation or bad smell. In this case they must be eliminated. Open preserves should be placed in the refrigerator and consumed after a maximum of a few days.
Keeping in mind all the advice listed above, we can try our hand at preserving the peppers in Oil.
Ingredients to prepare i peppers in Oil
- 1 kg of red and yellow peppers
- White wine vinegar
- virgin olive oil
- a pinch of salt
Preparation of peppers in Oil
- Clean the peppers also removing the internal white filaments and seeds and cut them into strips.
- Bring the acidic water to a boil (a liter of water for ¼ of vinegar) and add a handful of salt. Dip the peppers and blanch them for about three minutes.
- Drain the peppers and leave to cool on an inclined plane. Once cooled, pack the peppers in jars and cover them with olive oil.