Tsarska kamba
ActiveCapsicum annuum L. · Bell pepper
"Florian" OOD - Ruse (BG)
BG
2 records
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.
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.
Turia
TerminatedCapsicum annuum L. · Bell pepper
PETOSEED CO
ES
2 records
Terezka
ActiveCapsicum annuum L. · Bell pepper
Ing. Jiřina Teclová, LIBERA (CZ)
CZ
3 records
Taeyang mild
ActiveCapsicum annuum L. · Bell pepper
ReinSaat KG
AT
2 records
Tamiro
ActiveCapsicum annuum L. · Bell pepper
keine Angabe
AT
2 records
Taeyang medium
ActiveCapsicum annuum L. · Bell pepper
ReinSaat KG
AT
2 records
Stryama
ActiveCapsicum annuum L. · Bell pepper
Yordan Todorov, Dimitar Bahariev, Nina Radomirova
BG
3 records
Sucette de provence
ActiveCapsicum annuum L. · Bell pepper
Domaine Public (FR)
FR
2 records
Sofiiska kapiya
ActiveCapsicum annuum L. · Bell pepper
Evtim Veselinov
BG
3 records
Stavros
ActiveCapsicum annuum L. · Bell pepper
HAO-DEMETER Vine, Fruit Trees and Vegetable Research Institute
GR
2 records
Slavonka
ActiveCapsicum annuum L. · Bell pepper
Podravka d.d., Razvoj poljoprivrede (HR)
HR
2 records
Serrano
ActiveCapsicum annuum L. · Bell pepper
Pieterpik B.V.
NL
2 records
Scharfer Spiral
ActiveCapsicum annuum L. · Bell pepper
Unbekannt, Keine Angabe
AT
2 records
Roundel
ActiveCapsicum annuum L. · Bell pepper
AGROSEL S.R.L.
RO
3 records
Ribka lyutivka
ActiveCapsicum annuum L. · Bell pepper
"Florian" OOD - Ruse (BG)
BG
2 records
Ribka pikantina
ActiveCapsicum annuum L. · Bell pepper
"Florian" OOD - Ruse (BG)
BG
2 records
Rondero
ActiveCapsicum annuum L. · Bell pepper
ReinSaat KG
AT
2 records
Rokita
ActiveCapsicum annuum L. · Bell pepper
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
PL
3 records
Rossano
ActiveCapsicum annuum L. · Bell pepper
UNITED GENETICS SEEDS CO
PT
3 records
Rewia
ActiveCapsicum annuum L. · Bell pepper
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
PL
5 records
Purple Bell
ActiveCapsicum annuum L. · Bell pepper
Pieterpik B.V.
NL
3 records
Prospero
ActiveCapsicum annuum L. · Bell pepper
Consorzio Sativa Societa Cooperativa Agricola
IT
2 records
Plovdivska kapiya
ActiveCapsicum annuum L. · Bell pepper
Yordanka Tosheva
BG
3 records
Piquant d'Algerie
ActiveCapsicum annuum L. · Bell pepper
Domaine Public (FR)
FR
2 records