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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.

Apache

Active

Capsicum annuum L. · Bell pepper

NL
2 records

Zviezda Vostoka F1

Application submitted

Capsicum annuum L. · Bell pepper

Kyrylov Mykhailo Ivanovych, Dubinina Iryna Mykolaivna, Dubinin Serhii Volodymyrovych,

UA
2 records

Zviezda Vostoka fioletovaia

Application submitted

Capsicum annuum L. · Bell pepper

Kyrylov Mykhailo Ivanovych, Dubinina Iryna Mykolaivna, Dubinin Serhii Volodymyrovych,

UA
2 records

Yuvileinyi Semko

Application submitted

Capsicum annuum L. · Bell pepper

Timina Ol`ha Olehivna

UA
1 record

Zviezda Vostoka shokoladnaia F1

Application submitted

Capsicum annuum L. · Bell pepper

Kyrylov Mykhailo Ivanovych, Dubinina Iryna Mykolaivna, Dubinin Serhii Volodymyrovych,

UA
2 records

Zviezda Vostoka oranzhevaia F1

Application submitted

Capsicum annuum L. · Bell pepper

Kyrylov Mykhailo Ivanovych, Dubinina Iryna Mykolaivna, Dubinin Serhii Volodymyrovych,

UA
2 records

Tsyntiia F1

Active

Capsicum annuum L. · Bell pepper

Tyshkovs`kyi Volodytmyr Mykhailovych, Liubosh Srbek,

UA
2 records

Thunder F1

Active

Capsicum annuum L. · Bell pepper

Rijk Zwaan Zaadteelt en Zaadhandel B.V.

UA
1 record

Thai Chili

Withdrawn

Capsicum annuum L. · Bell pepper

ReinSaat KG

AT
1 record

Sondela F1

Active

Capsicum annuum L. · Bell pepper

Rijk Zwaan Zaadteelt en Zaadhandel B.V.

UA
2 records

Shallal

Application submitted

Capsicum annuum L. · Bell pepper

Bakker Brothers Gebroeders Bakker Zaadteelt en Zaadhandel BV

PL
1 record

Salazar

Terminated

Capsicum annuum L. · Bell pepper

Piet de Vries

UA
2 records

Red Marble

Active

Capsicum annuum L. · Bell pepper

ReinSaat KG

AT
1 record

Rafaela F1

Terminated

Capsicum annuum L. · Bell pepper

Jan Prasil

UA
1 record

Poznańska Słodka

Terminated

Capsicum annuum L. · Bell pepper

PlantiCo Hodowla i Nasiennictwo Ogrodnicze Swietoslaw sp. z o.o.

PL
1 record

Orange Marble

Active

Capsicum annuum L. · Bell pepper

ReinSaat KG

AT
1 record

Oranzh Boss

Active

Capsicum annuum L. · Bell pepper

Tovarystvo z obmezhenoiu vidpovidalnistiu "SPARK SIDZ"

UA
2 records

MURCHANTE

Application submitted

Capsicum annuum L. · Bell pepper

RAMIRO ARNEDO, S.A.

ES
1 record

Myroliubіvs'kyi F1

Terminated

Capsicum annuum L. · Bell pepper

Stril`nyk Halyna Vasylivna, Nedialkova Iiuliia Antonivna, Horkutsenko Oleksandr Vasyl`ovych, Shotyk Mykola Vasyl`ovych,

UA
1 record

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