Pepper is widely used in cooking, it is used in medicine and cosmetology. In addition, the fruits are harvested for future use. They are salted, pickled and frozen. Peppers are well stored in dried form.
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Instruction manual
1
To preserve fresh fruits throughout the winter, rinse them under a stream of cold water, let dry. Then take a wooden box and lay a newspaper or any other paper on the bottom. Lay a layer of pepper, pour river sand on it. Alternate layers until the fruits run out. There is no need to close the box.
2
You can rinse the pepper fruits, dry and wrap each of them with thick paper. Put the pepper in a box, in several layers, in this form it can be stored for 6 months.
3
Hot peppers can be dried. Take a thread or twine, with a needle, put on them the pods through the middle. If you use sweet fruits for drying, you need to string them through the tails.
4
Pierce each pepper near the tail. This will help to dry its inside. Hang the strung fruit in the shade or in the sun, but always in a place where there is a breeze.
5
To prepare pepper for stuffing, take medium-sized fruits, without defects, rinse them. Cut off the tops and clean the seeds with a knife. Fold one into another in a liter jar or bag.
6
Take large fruits (1 kilogram) without visible damage, put them in a row, sprinkle with large salt, sprigs of dill and tarragon. Set the load on top. Put in a cool, dry place for a day to ferment the pepper. Then take the tomatoes (1 kilogram), peel and cut into slices. Put a pot of water on a slow fire, put the tomatoes and cook for 10-15 minutes. Remove the pan from the stove, remove the tomatoes and rub the pulp through a sieve with a fine sieve.
7
To the resulting solution add 30 grams of salt, 50 grams of vinegar 9%, put on the stove again and bring to a boil over low heat. Then sterilize the jars, put pepper in them. Pour the resulting tomato dressing and close with tight lids. Put in a cool, dry place.
8
In order to prepare fresh pepper fruits for the future, prepare a brine - 2 teaspoons of salt per 1 liter of water. Pour pepper in jars and close with a tight lid. Sterilize for 10-15 minutes. Before use, rinse the peppers and stuff.
9
To prepare pepper cream, take large fleshy pepper fruits, peel them from seeds. Pass through a meat grinder, add salt, in the calculation of 200 grams per 1 kilogram of peeled pepper fruit. Stir the resulting mass and put in jars. Close with plastic covers or tie with plain paper. This seasoning can be used all year round.
10
For long-term storage, choose fruits with a thick skin, dense, fleshy, without dents or cracks.