Bell pepper juice

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to prepare bell pepper juice for the winter? Prepare the necessary ones. You will only need ripe bell peppers. Vegetables of any color will work: red, green or yellow peppers. Rinse the bell peppers well under running water. Remove the stalks with seeds. Rinse the peppers again with water, removing any remaining seeds. Place the peppers in a colander to drain the water.

2. STEP 2

   

   Cut the peppers into strips or small cubes and place them in a metal pan. Pour in a little water to prevent the peppers from burning to the bottom of the pan. Turn the heat to medium. Once the water boils, reduce the heat to medium and simmer the peppers, stirring occasionally with a spoon, until softened, about 15 minutes.

3. STEP 3

   

   Using a blender, grind the bell pepper into a paste. Put the resulting mass on the fire again and cook for about 7 minutes. Let the mixture cool and strain it through a sieve.

4. STEP 4

   

   If you don’t have a blender, then you can use a simple meat grinder, passing fresh bell peppers directly through a meat grinder, and then cook the bell pepper puree, then rub through a sieve. Then the juice from the bell pepper will be thick and pulpy. This juice will be inconvenient to drink, but it can serve as an excellent basis for adjika or lecho, as well as for preparing other vegetable dishes.

5. STEP 5

   

   You can do it even simpler and put the bell peppers through a juicer. Then the juice will be immediately light, without impurities. All that remains is to pour it into a saucepan and cook. Thanks to the acids contained in bell pepper, it does not require the addition of any preservatives during processing and storage.

6. STEP 6

   

   It is better to use small jars for storing bell pepper juice. Sterilize them in the oven at a temperature of 150 degrees, after rinsing them in a soda solution. Place the jars, damp, in a cold oven on a rack, neck down. Boil the lids and dry. How to calculate the required number of cans, as well as other interesting information about preservation, read the article about blanks, the link is at the end of the recipe.

7. STEP 7

   

   Pour the juice into sterilized jars, cover with lids and sterilize in a saucepan filled with water with a cloth on the bottom. Sterilize 0.5 liter jars for about 15 minutes from the moment the water boils. Roll up the jars with lids, turn them upside down, cover with a blanket and leave until completely cool. Place the finished juice in the refrigerator for storage. Bon appetit and successful preparation!

Comments on the recipe

Galla

01.12.2023

4.5

I haven’t made bell pepper juice, thanks, I’ll try it. I want to try another recipe - tomato juice from tomatoes.