Pepper juice - how to prepare and store for the winter: prepare juice from bell and hot peppers

The technology for preparing juice from both sweet and hot peppers is the same, and only the precautions differ. When working with hot peppers, you must wear rubber gloves and be extremely careful. Some varieties are so hot that an accidental drop of juice falling on an open area of ​​skin can cause severe irritation, similar to hives. With bell pepper, such precautions are unnecessary, and you can handle it with your bare hands.

You should not mix sweet and hot peppers; it is better to separate them and cook separately, if we are not talking about a hot seasoning.

Wash the peppers and remove the stem and seeds. Grind the pepper through a meat grinder. Place the resulting slurry on the fire and boil for 5-7 minutes. Cool the pulp and grind it through a sieve. If you want juice without pulp, use a juicer.

Place the pepper juice back on the stove and boil for another 5 minutes.You can’t cook it for a long time, otherwise the juice will thicken and you’ll get a thick paste that you can’t drink, but it’s suitable for making lecho, or adzhiki.

Pour the pepper juice into small, sterile jars and seal them with lids. Pepper juice does not require additional preservatives such as citric acid or sugar. Some housewives preserve it by putting an aspirin tablet in each jar, immediately before rolling. The method is good, but do not forget that aspirin is still a drug, and it has its contraindications.

The juice from pepper is not afraid of boiling, which kills bacteria, and after double boiling it can be stored for 12-16 months, on shelves with other preserved food. If you made juice from hot peppers, be sure to label the jar so that there are no surprises later.

How to prepare pepper juice for the winter, watch the video: