Peppers can be conserved in several ways depending on what you want to cook with them. You can store them in the freezer, or conserve them in jars and leave them in a cool, dark place.
If you want to make a can of pepper, which later will be stuffed, pre-mill them to soften them slightly. You need a kilogram of pepper, a compote jar, 1 tsp salt and 1 aspirin.
Boil water in a saucepan - preferably a big one. Once the water has been boiled, start putting the pre-washed and cleaned peppers in the water. Let the peppers stay until they change color.
Then take them out and arrange in a compote jar. Every jar gets one aspirin and 1 tsp salt. If you wish, fill with hot water if necessary and seal the jar.
It is important to arrange the peppers while they are still hot, and the addition of water may not be necessary, because the peppers will drain into the jar. Once sealed with a cap, flip bottle upside down.
If you want to conserve pepper for filling, try the following recipe:
Mix equal amounts of oil and vinegar and put a teaspoon of pepper in a hollowed out pepper, rinsing the inside well, then pour the substance back into the bowl and continue with the next pepper. Finally, arrange them in a baking dish - the idea is to soften them and leave them overnight. The next day, arrange them in jars and top up the juice, which is released into the tray, seal and cook about 15 minutes.
If you want to make a roasted pepper salad in a jar, you can use the same recipe for blanched peppers. It is necessary to wash and clean the pepper after it dries, bake evenly.
Begin to stack the peppers and eventually add two aspirin. Seal and turn jar upside down. No need to peel them in advance.
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