Cultivation

Canning and Pickling of Peppers

Capsicum annuum L.

Pepper processing technology is based on the morphological characteristics of the fruit: wall thickness, shape, and maturity stage, which determine the suitability of the raw material for whole-fruit stuffing or appetizer preserves.

In the reference 508 varieties crop Bell pepper, where this is mentioned in the description.

For high-quality canning, varieties with a wall thickness of 4 mm or more are preferred, as they ensure texture retention after heat treatment. The skin of the fruit should be tender and resistant to peeling during blanching. Varieties with a dark green color at the technical maturity stage are not recommended for appetizer preserves, as they have a weak aroma and are prone to acquiring a brown color and a grassy off-flavor in the finished product.

The choice of variety depends on the processing method: for stuffed preserves, fruits with a conical, truncated pyramidal, or round shape are optimal. The technological process often involves preliminary frying or sautéing of the fruits. The capsaicin content in sweet varieties should be minimal, at the level of 0.01–0.015%, while when working with hot peppers, safety precautions are required due to the high biological activity of the alkaloid.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of Bell pepper mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.