Sweet red pepper

Preparation method

1. Material selection: Use fresh fully red sweet peppers with a transverse diameter of no less than 6 cm, thick flesh, and no obvious spicy taste. Remove peppers that are not fully red, shriveled, damaged, rotten, or softened. Wash thoroughly under running water.

2. Remove stems and seeds: Use a small knife to cut lengthwise into halves or quarters, and trim off the stem base, seeds, and white ribs.

3. Washing and softening: Wash the prepared pepper pieces and blanch them in water at 90-95°C for 30-60 seconds, until the pepper pieces begin to soften evenly.

4. Cooling: After boiling, quickly cool the pepper pieces thoroughly in cold water.

5. Sorting: (1) The peppers are fully red with no spots, soft, or mushy. (2) Halved or quartered pieces, with intact shape and relatively uniform size.

6. Prepare the brine: 8 kg granulated sugar, 2.2 kg refined salt, 1.375 kg glacial acetic acid, 100 g clove, 125 g cinnamon, 100 g bay leaf, 50 g black pepper, 100 g white pepper, about 90 kg water. Add an appropriate amount of water to the above spices and boil for 30-60 minutes, then filter. Add the sugar and salt to dissolve, and bring to a boil. Finally, add the glacial acetic acid and boiling water to adjust the total amount of brine to 100 kg for later use.

7. Filling: Can number 9124, net weight 850 g, red sweet pepper 490-500 g, brine 350-360 g (brine temperature above 85°C).

8. Exhausting and sealing: Vacuum sealing: 400-450 mmHg.

9. Sterilization and cooling: Sterilization formula (vacuum): 5'-15'/100°C cooling.