Pepper in tomato sauce for the winter recipes. Fragrant bell pepper in healthy tomato juice for the winter

25.11.2023

It is better to take red peppers, then the appetizer will not only be tasty, but will also look very appetizing.

First you need to squeeze the juice out of the tomatoes. We do this using a juicer, and if this is not possible, then in a blender. But in this case, be sure to grind the resulting juice through a sieve so that there is not a single seed in the freshly squeezed juice.

You can also buy juice purchased, just keep in mind that the finished juice is already a little salty, so then adjust the amount of salt to your taste.

We wash the bell peppers and remove the insides. Cut it into large slices. Remove the husks from the garlic and crush them in a garlic press.

Pour freshly squeezed juice into a saucepan and bring to a boil, skimming off the foam that forms. Then pour refined oil, vinegar into it, add salt and sugar.

Mix well and add slices of sweet pepper to this tomato. Add chopped garlic.

Boil for no more than 10 minutes.

When the pepper in the tomato has completely cooled, you can store it in the basement or pantry for the winter.

In general, pepper is a universal vegetable, and bell pepper for the winter can be prepared in a wide variety of ways, depending on your taste preferences.

I bring to your attention proven recipes for pepper preparations from the notebook of my mother and grandmother. I learned some ways to prepare bell peppers for the winter from my friends and former work colleagues.

Bell pepper lecho for the winter “You’ll lick your fingers”

Ingredients:

tomatoes - 4 kg

bell pepper – 5 kg

sugar - 1 glass

salt - 2 tablespoons (heaped)

vegetable oil - 1 cup

vinegar 9% - 2 tablespoons

Preparation:

Wash the tomatoes and grind in a meat grinder.

Wash the peppers, cut out the seed box and cut each one lengthwise into 4-6 pieces.

Pour the rolled tomato mixture into a large saucepan and add sugar and salt.

Place the pan on the fire, and after the mixture boils, add pepper and oil to the pan.

Bring to a boil again and simmer for 30 minutes.

Remove the pan from the heat and pour in the vinegar. Place lecho in sterilized jars and roll up.

Ingredients:

3 kg bell pepper

2-3 carrots

4-5 eggplants

3 kg tomatoes

garlic to taste

parsley 1 bunch

Preparation:

Place the pepper in boiling water for 2-3 minutes and remove with a slotted spoon.

Cut the eggplants lengthwise, immerse them in salted water for 30 minutes, remove them, let the water drain and fry in vegetable oil.

Grate the carrots using a Korean carrot grater and fry in vegetable oil, add finely chopped garlic, herbs and simmer until the carrots are ready, add salt.

Place some carrots on the eggplant, wrap it in a roll and put it in the pepper.

Place the peppers vertically in liter jars and pour boiling tomato juice over them.

Salt - 1 tablespoon, 1 tablespoon sugar and 0.3 teaspoon lemon (on the tip of a spoon) per 2 liters of juice.

Sterilize for 10-15 minutes. Roll up and wrap.

Peppers pickled for the winter “Sweet”

Ingredients:

1 kg pepper

1 liter of water

2 tbsp. vegetable oil

2 tbsp. 9% vinegar

2.5 tbsp. Sahara

3 tbsp. l. salt

1 tbsp. l. black peppercorns

4 bay leaves.

Preparation:

Wash the pepper thoroughly, remove seeds, rinse again and cut into quarters.

Boil all marinade ingredients.

Pour the boiling marinade over the peppers and cook for 15 minutes.

Meanwhile, sterilize the lids and jars.

Place the peppers in hot, dry jars and roll up.

Turn over and wrap until completely cool.

Ingredients:

40 pcs. bell peppers (30 of them should be smooth, medium-sized and large),

1 large hot pepper

2 heads of garlic

2 large bunches of parsley

I Art. l. salt

I Art. l. ground black pepper

for the marinade:

1.5 tbsp. Sahara

1 tbsp. 9% vinegar

0.5 tbsp. vegetable oil

0.5 tbsp. l.salt

Preparation:

Wash 10 sweet and hot peppers, remove seeds, cut into small strips.

Wash the parsley, dry thoroughly and finely chop.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, stir. Wash 30 sweet peppers, dry them, make a neat cut on the side of each and stuff with pepper filling.

Place the stuffed peppers in a saucepan.

Prepare the marinade: combine all ingredients, add 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Place in hot sterile jars and seal.

Cool by turning over and wrapping.

Peppers stuffed with vegetables for the winter

Ingredients:

3 kg small sweet peppers

I kg carrots

1 kg onion

1 kg white cabbage

vegetable oil

salt

ground pepper

for the marinade:

3 liters of tomato juice

I Art. Sahara

1 cup 9% vinegar

vegetable oil

salt

Preparation:

For canning, take only ripe peppers: they are not only tastier, they contain several times higher vitamin C content than unripe ones.

Wash the peppers, carefully remove the stems and seeds so that each fruit remains intact, without cracks.

Wash, pour over boiling water and let the water drain.

Chop carrots, onions, cabbage and simmer in vegetable oil until soft.

Season to taste with salt and pepper.

Stuff the peppers with the vegetable mixture and place tightly in jars (1-1.5 liters).

Boil all the marinade ingredients and pour over the pepper.

Sterilize for 30 minutes and roll up.

Let cool upside down.

Ingredients:

5 kg sweet pepper,

4 liters of tomato juice (ideally freshly squeezed homemade),

2 tbsp. sugar and vegetable oil,

I Art. 9% vinegar,

4 tbsp. l. salt.

Preparation:

Peel the pepper from seeds and stalks, wash, cut into strips.

Boil the remaining ingredients, add pepper to the boiling marinade and cook for 10 minutes from the moment of boiling.

Place in hot sterile jars, roll up and let cool upside down “under a fur coat”.

Ingredients:

4 kg red sweet pepper,

I kg carrots,

1.5 kg of onion;

for filling:

5 liters of tomato juice,

200 g 9% vinegar,

200 g sugar,

10 peas of allspice.

10 bay leaves,

0.75 ml vegetable oil, salt.

Preparation:

Prepare the vegetables: wash, dry, cut the peppers and onions into half rings, grate the carrots on a coarse grater.

Combine tomato juice, spices for filling and vegetable oil, let it boil, boil for 10 minutes, add salt to taste.

Throw the vegetables into the tomato and cook over low heat for 30 minutes from the moment it boils.

Meanwhile, sterilize the jars and lids.

Place the boiling salad into jars and roll up immediately.

Turn over, wrap and let cool.

Ingredients:

Ripe juicy fleshy peppers of different colors

for filling:

I liter of water,

200 g honey,

100 ml apple cider vinegar,

I Art. l. salt.

Preparation:

Cut the pepper into longitudinal strips.

Boil all the filling ingredients. Sterilize jars and lids.

Pack the peppers tightly into the jars, pour the filling to the top, and cover with a lid. Sterilize for 30 minutes (liter jars).

Immediately roll up and cool in an inverted position “under a fur coat”.

Ingredients:

2 kg meaty peppers,

3 kg tomatoes,

I Art. sugar, 1.5 tbsp. l. salt,

I head of garlic,

1 tsp. ground black pepper.

Preparation:

Wash the pepper, remove seeds and tails, cut lengthwise into eighths.

Grind the tomatoes in a blender or pass through a meat grinder (remove the skin or not, depending on your taste), pour the puree into a saucepan and put on fire.

Add salt, sugar and pepper and let it boil.

Add the pepper to the boiling sauce and cook for 30 minutes from the moment it boils.

A minute before readiness, add the garlic, passed through a press, stir.

Pour boiling lecho into sterile jars and roll up.

Turn over, wrap and leave until completely cool.

Ingredients:

cauliflower - 2 kg

tomatoes - 1 kg

bell pepper - 500 g

parsley

vegetable oil - 1 cup

sugar - 5 tbsp. l (without top)

salt - 4 tbsp. l (without top)

vinegar 9% - 100 ml

Preparation:

Separate the cauliflower into small florets and rinse (I separate them into medium florets).

Blanch the cabbage in boiling water for 3 minutes, then immediately pour cold water over it.

Wash the tomatoes and cut into slices (in addition to all this, I pour boiling water over the tomatoes and remove the skin).

Remove seeds from bell peppers and cut into rings or half rings.

Wash the parsley and chop it with kitchen scissors.

Prepare the marinade: add vegetable oil, salt, sugar and vinegar to 1.5 liters of water, bring to a boil and cook for 2 minutes.

Place prepared vegetables and herbs into the boiling marinade and cook for 10 minutes over medium heat.

Place the boiling salad in prepared jars and roll up.

Turn the jars upside down and leave at room temperature until completely cooled.

Bon appetit!

Ingredients:

5 kg meaty pepper

I tsp. salt,

2 tbsp. l. vinegar,

2 tbsp. l.’ vegetable oil.

Preparation:

Wash and dry the peppers. Bake whole peppers, along with the stem, with vegetable oil in the oven until soft (at a temperature of 160 ° C - about 40 minutes).

Remove and peel the hot pepper from the skin, seeds and stems.

Rinse with warm boiled water, place in a colander and leave for 5-7 minutes to drain. Wash the jars thoroughly, pack the pepper pulp tightly into them, sprinkle with salt, and pour in vinegar. Sterilize 40 minutes (liter) or half an hour

(half a liter). During the sterilization process, the pepper will release juice, in which it will be stored.

Roll up the jars, turn them upside down, wrap them up and leave them overnight.

Ingredients:

2 kg red sweet pepper

3 medium sized onions

3 tomatoes (350-400 grams),

2 large bunches of dill,

2 carrots,

I parsley root,

1.5 tsp. salt,

0.5 tbsp. vegetable oil for preservation + 0.5 tbsp. for frying,

3 peas of allspice,

I tsp. black peppercorns,

2 tbsp. l. vinegar.

Preparation:

Wash the peppers, rub with vegetable oil and bake in the oven until soft (this will take about half an hour at 180°C).

Then peel the hot pepper from the skin, seeds and stalks, and pass the resulting pulp through a meat grinder.

Scald the tomatoes, peel and remove seeds and also pass through a meat grinder.

Grate the carrots and parsley root on a coarse grater and fry in half the vegetable oil until soft (be careful not to burn them - stir often).

Cut the onion into half rings and fry in the remaining oil until transparent.

Mix all the vegetables, add black and allspice, salt (be sure to taste and, if necessary, add salt to taste).

Cook for 30 minutes.

Heat 0.5 tbsp. oil, let cool slightly and add to vegetables (do not pour in boiling oil - there is a risk of getting burned), stir, turn off the heat, pour in vinegar and stir again.

Place in sterile jars and seal immediately.

Ingredients:

1 kg tomato,

1 kg sweet bell pepper (preferably red),

0.5 kg garlic,

1 pack of chili pepper (20 g),

3 tbsp. salt,

100 g dried parsley root.

Preparation:

Grind the garlic, tomatoes, and bell peppers in a meat grinder (fine wire rack).

Add chili pepper, salt and chopped parsley root, mix and leave for a day, stirring constantly.

Place in dry, sterile, chilled glass jars and store in the refrigerator indefinitely.

Pepper in tomato for the winter is an appetizer that will decorate any holiday table, enriching it with its unsurpassed taste and luxurious spicy aroma.

Pepper in tomato for the winter with garlic

For this recipe, it is better to use meatier varieties of bell peppers such as “Baron”, “Red Giant”, “Sun of Italy” and others.

Ingredients:

3 kilograms of peeled bell pepper;
1 large head of garlic;
1 glass of vinegar;
1 cup of sugar;
1 glass of sunflower oil;
50 grams of salt;
1 liter of tomato juice (1.5-2 kilograms of tomatoes).

Wash the tomatoes under running water, dry them, cut them into 2-3 parts and pass them through a juicer to separate the skin and seeds. Pour pure tomato juice into the pan.

Wash the bell pepper, remove the seeds, stem and cut into four parts or large slices.

Place the tomato juice on the fire and bring to a boil, periodically removing the resulting foam. Add sugar, salt, vinegar, vegetable oil to the juice.

Pass the peeled garlic through a press, add to the tomato mass and mix.

Place the prepared bell pepper in the pan with the tomato. Bring to a boil and simmer over low heat for no more than 8-10 minutes. During the cooking process, it is necessary to periodically stir the pepper so that it cooks evenly.

You should not increase the cooking time, as the pepper may be overcooked. It’s better when it’s half cooked; this will only make the dish tastier.

Quickly put the finished peppers in tomatoes into sterilized jars, fill them to the top with boiling tomato sauce and roll them up.

Closed cans must be wrapped; you can use a blanket for this. Leave the wrapped jars of pepper in the tomato until completely cooled. In cold winter, this pepper will remind you of summer with its taste and aroma. They will also leave some good memories, the recipe for which you will find by following the link.

Ingredients:

4 kilograms of bell pepper;
2.5 liters of tomato juice (3-4 kg of tomatoes);
One glass of vegetable oil (preferably refined);
3 tablespoons of salt (without top);
200 grams of sugar;
2 tablespoons vinegar (9%).

Peel the bell pepper from the stalk and seeds, rinse under running water, and cut into large strips.

Blanch the pepper for 5 minutes by immersing it in boiling water. After the time has passed, place it in a colander and rinse under running cold water to cool quickly.

Wash the tomatoes, dry them, cut them into pieces and put them through a juicer. It is advisable that the juice does not contain skins or seeds. Pour the prepared tomato juice into a saucepan, put it on the stove, add sugar, salt, and vegetable oil. When it boils, add vinegar. Boil the tomato marinade for 5-7 minutes.

Place the peppers in clean, dry jars. Pour boiling tomato juice over the peppers and cover the jars with lids.

Boil some water in a wide saucepan and place the jars in it for sterilization. Sterilize the peppers in tomato juice for 15 minutes.

After this, we carefully take out the jars of pepper for the winter and roll them up.

Turn the jars upside down, cover the finished preserves with a blanket or blanket, and leave to cool for about one day. It is better to store such peppers in tomato juice in a cool, dark place.

2 kilograms of peeled sweet pepper;
1 liter of tomato juice (1.5-2 kilograms of tomatoes);
200 milliliters of olive oil;
80 grams of sugar;
2 tablespoons salt;
80 milliliters of wine vinegar;
1 teaspoon ground pepper (without top).

Let's prepare the banks

We rinse jars with soda solution to remove possible contaminants from glass surfaces.

You can sterilize them with steam, but there is another simple way to sterilize them. To do this we will use the oven. We place the jars on a baking sheet so that they do not touch one another and place them in the oven, preheated to 100 degrees for 10-15 minutes.

We traditionally boil the lids for several minutes and leave them to cool in water until ready to use.

Prepare tomato sauce for peppers

Wash the tomatoes and dry them on a towel. Divide them into 2-4 parts and pass them through a juicer.

Pour the prepared juice into a saucepan, preferably a larger one, since we will add pepper during the cooking process.

We put it on fire. Add salt, sugar, olive oil, and ground black pepper to the tomato juice. The juice with spices should be cooked for 10 minutes after boiling, with regular stirring.

In order not to waste time, let's prepare the sweet peppers. Wash it under running water, cut out the stalks and remove the seed pod. We wash the inside of the pepper and remove any remaining seeds.

Cut the pepper into four parts and place in boiling tomato juice with spices. Boil after boiling again for about 7-10 minutes. Stir occasionally to ensure even cooking.

The pepper needs to be cooked until half cooked. Place the peppers in prepared jars and pour boiling tomatoes over them.

We roll up the jars with lids and wrap them in an old blanket and leave until they cool completely.

Did you know that bell peppers contain twice as much vitamin C as citrus fruits? I didn’t know before either, but it’s never too late to “correct” and eat not only tangerines and oranges in winter, but also delicious bell pepper preparations.

Today I bring to your attention an interesting recipe for peppers in tomato and garlic. Of course, you don’t have to add garlic, but I think this appetizer is much tastier with garlic.

This canned pepper in tomato is good as an independent snack, as well as as a vegetable salad with meat dishes.

I also add it to pizza, after cutting it into strips. With this pepper, pizza turns out especially tasty and aromatic, almost like with fresh bell pepper.

Ingredients:

3 kg sweet pepper
2 liters of tomato juice
1 cup of sugar
1 cup vegetable oil
125 ml (½ tbsp.) 9% vinegar
2 tbsp. l. salt
3 heads of garlic

*glass 250 ml.

Preparation:

For this recipe, it is advisable to use freshly squeezed homemade tomato juice from ripe tomatoes. I pressed the juice with a juicer to get juice like store-bought juice without seeds or skin.

But...if you don’t have a juicer, you can puree the tomatoes in a blender, or put them through a meat grinder.

We clean the pepper from seeds and stalks, wash it, and cut it into strips.

We clean the garlic and pass it through a press.

Pour sugar, salt, vinegar, garlic into tomato juice and bring to a boil.

Add the pepper to the boiling juice and cook for 10 minutes from the moment it boils.

Place the peppers in prepared sterile jars and fill with juice to the top. We close the jars with lids, turn them over, and wrap them in a blanket until they cool completely.

You need to store such peppers in tomatoes with garlic in the cellar, or on the balcony in the pantry, the main thing is that the temperature is maintained at a cold temperature.

At the end of summer, when a bountiful harvest is ripening in gardens and summer cottages, it’s time to prepare bell peppers in tomatoes for the winter. Moreover, in this way you can prepare not only lecho, a traditional snack that has long been adopted by our housewives, but also many other delicacies. For example, stuffed peppers with a variety of fillings.

Peppers in tomato sauce can serve as a very tasty addition to various pasta or meat dishes. These peppers will perfectly complement and diversify your summer and winter diet. You can make the sauce from fresh tomatoes, tomato paste or juice.

Secrets of delicious peppers in tomatoes

This dish will always be appetizing and desirable if you follow the rules and secrets of preparation.

Tomatoes with strong skin should be selected for preparations. It is better to use hybrid varieties of tomatoes. They have a high content of dry matter in the pulp and such tomatoes will retain the density of the pulp, their taste and rich red color in the preparation (Empress, Peter the Great and others). Second grade fruits will ruin the taste of your product.
The workpiece does not need to be cooked for a very long time. The product will be tasty if the peppers are not overcooked and retain a little hardness and elasticity.
Aromatic herbs go perfectly with tomatoes and peppers. When cooking, they are placed together with peppers and only dried. Dry seasonings will allow the product to be stored better. For winter preparations, you can also use green basil, parsley or cilantro, but then you need to add vinegar to the appetizer.
Red peppers are best for canning. Fruits should be selected large, fully ripe, with fleshy walls. Using thin-walled green peppers for canning will give the preparation a new piquant taste, but it is better if there are only a few of them.
Peppers should taste sweet, with slight bitterness.

Bell pepper in tomato is a universal product. It can be prepared with the addition of eggplant and carrots, garlic or horseradish. Any additives will add a new taste to your dishes.

The benefits and harms of peppers in tomato sauce

Bell pepper is deservedly considered a champion in terms of vitamins and minerals. In winter, prepared together with tomatoes, it can strengthen our immunity.

In an appetizer, peppers retain almost all their beneficial properties - after all, they are kept on fire for only a short time. By regularly consuming such preparations, you can increase vascular tone, preserve memory and visual acuity. Macro- and microelements of peppers will help avoid depression and normalize blood pressure.

Interestingly, all preparations made from peppers and tomatoes are low-calorie and help reduce weight when dieting.

Homemade peppers cannot be harmful to health. But the product from the store should be treated with caution. They usually contain many preservatives, and when purchasing, you should pay special attention to the composition.

Preparing food for preservation

Bell peppers, if you do not cook the whole fruit, must be thoroughly peeled before cooking. Remaining seeds or partitions can change the taste of the product for the worse.
Cut the peppers into small strips or rectangles. The shape can be chosen at the request of the hostess.
Before chopping, tomatoes should be immersed in boiling water for a few minutes and then peeled.
If you use fresh aromatic herbs, add them five minutes before the end of cooking.

Interestingly, lecho, which is prepared by many housewives according to classic recipes, is a new variety of the Hungarian dish ratatouille.

Recipes for bell peppers in tomatoes for the winter

There are many ways to prepare and recipes for this tasty and healthy preparation, choose to your taste!

Traditional lecho with onions

The recipe for classic Hungarian lecho contains onions. The preparation is simple, and the result exceeds all expectations.

To prepare lecho you will need:

1.5 kg of tomatoes;
1 kg of bell peppers;
3 carrots (300 gr.);
3 onions (200-300 gr.);
0.5 cups sugar;
0.5 cups vegetable oil;
1 tbsp. non-iodized salt;
1 tbsp. 9% vinegar (you don’t need to add it if you plan to store the lecho for no more than 1-2 months);
spices, herbs as desired.

Preparation:

Prepare and chop onions and peppers for lecho.
Grind the tomatoes in a meat grinder.
Fry the onion until brown.
Combine the pureed tomatoes with onions, add salt and simmer the mixture for 15 minutes.
Add the chopped peppers and continue cooking the lecho for another 15 minutes. The prepared snack must be stirred constantly so that it does not burn.
Add spices, granulated sugar and butter and simmer until tender, it will take another 20-25 minutes.
At the very end, a minute or two before the end of cooking, add vinegar.

Before storing in jars (necessarily sterilized!), you can, if desired, add your favorite herbs and a few black peppercorns. The appetizer can be served immediately, or you can pour it into jars, close the lids and put it away in a cool, dark place until winter.

Also check out other lecho recipes for the winter, watch the video: how to cook lecho in a slow cooker.

Practical advice - if a pop is heard when opening the can, it means that the blanks were hermetically sealed. No cotton means the product is spoiled.

Pepper in tomato juice

The classic appetizer of peppers preserved in tomato juice is easy to prepare, and the process takes very little time. By the way, you can also prepare tomato juice for the winter with your own hands and use it in this preparation.

Ingredients:

pepper (preferably red) – 1.5 kg;
unsalted tomato juice – 3 cups;
salt to taste;
sugar – 40 gr.;
table vinegar – 20 ml (2 dessert spoons);
several cloves of garlic;
allspice peas.

How to cook:

Wash the fruits with a soft sponge and dry with a towel.
Remove tails and partitions with white seeds.
Chop the peppers and place in jars. Put garlic, a few peppercorns and vinegar there. The products must be packed tightly. You can lightly crush the pepper with your hands.
Pour hot tomato juice into the peppers, where salt and sand have already been dissolved.
Sterilize jars with snacks, seal them with lids, let them cool well and put them away for storage.

Preparing peppers in tomato paste

This recipe for making a delicious snack with tomato paste without adding vegetable oil and vinegar. The appetizer is prepared very quickly.

You will need to take:

2 kilograms of peppers;
1 liter jar of tomato paste or 2 kilograms of tomatoes;
25 gr. salt;
130 gr. Sahara.

How to cook:

Cut the prepared pepper into small slices.
Prepare tomato paste (if you don't want to use store-bought). To do this, in this recipe it is enough to grind the washed tomatoes through a meat grinder.
Mix pepper and tomato paste in a wide bowl, adding salt and sugar according to the recipe, and boil for 10-15 minutes.
Divide into jars.
Hot peppers filled with tomato paste must be sterilized in jars with lids for at least 30 minutes, then rolled up.
Once completely cooled, the pieces can be stored.

Harvesting peppers with whole fruits

These peppers can be served as a separate appetizer or prepared as a new dish, such as stuffed peppers.

For canned food you will need:

7 large peppers;
tomato juice – 1 liter;
vinegar 9% – 1 tbsp;
vegetable oil – 1 tbsp;
salt – 50 gr.;
sugar – 25 gr.

Preparation:

Juice for canning can be bought at the store or prepared from fresh tomatoes yourself. To do this, you will need to grind the tomatoes through a meat grinder. To remove the peel and seeds, the mass must be rubbed through a sieve.
Dissolve salt and sugar in tomato juice and add butter.
Prick the peppers with a toothpick and pour hot tomato juice over them. It is not necessary to remove the tails and seeds from the peppers.
After half an hour of stewing, place the prepared appetizer in jars, add vinegar and roll up.
Wrap hot canned food until it cools.

Stuffed peppers for the winter in tomato juice

It is most convenient to seal such peppers for the winter in 1 or 1.5 liter jars. It turns out just enough for 1-2 meals for the whole family.

You will need:

pepper (preferably red or yellow) – 2 kg;
carrots – 2 kg;
onion – 1 kg;
fresh cabbage – 0.5 kg;
tomato juice – 1 liter (you may need a little more, buy with extra!);
salt – 2 tbsp;
table vinegar 9% – 50 ml.

How to cook:

Make minced meat: chop cabbage, onions and carrots, fry them in vegetable oil, add salt and pepper and leave in a dish until the oil drains.
Remove the core, seeds and stalk from the peppers.
Blanch the peppers for 2-3 minutes in boiling water.
Stuff the peppers with minced meat.
Place 3 black peppercorns at the bottom of the jars and fill the jars with stuffed peppers.
Add salt and vinegar to tomato juice, bring to a boil and pour it over the peppers.
Sterilize: liter jars - 50 minutes, one and a half liter jars - an hour.
Roll up.

Practical advice: jars of product opened for food should not be stored for more than two days.

Canning peppers and tomatoes does not take much time and does not require significant expenditures on the family budget. The finished dish will bring joy to all family members and guests. The product can be consumed cold or hot, as a side dish or as an independent dish.