Hey guys and girls!
I have been making hot pepper preserves/spreads/sauces for some time now. In Italian, its called 'giardineira', not sure what the direct translation would be in English. Essentially its peppers and veggies, either cut up in small piece or blended, under oil. My grandmother showed me how to make these awhile back and I'm wondering if this method is safe. Ive been eating this stuff for at least 10 years and never got sick! However, I am giving away some of my batches (no bad reactions in the 3-4 years of making this) and I want to ensure that everything is safe, and it hasn't been luck that nobody has gotten sick. I havent found many recipes online that resemble this one, so after finding this forum I thought I would give you guys a shot!
*I stored some for over 2 years and ate them, all was good!
Steps:
-Cut up peppers and veggies and throw in big glass jar
-Add lots of coarse salt to coat all pieces and let it sit to drain the moisture
-Drain liquid accumulated at the bottom and cover with vinegar for approximately 24 hours
-Put in jar and add oil (Canola as of right now), leaving a layer of oil at he top without any veggies poking out.
If anyone has experience with this kind of recipe or anything similar, can you also share the kind of oil you use to preserve it? Im finding that the canola is adding a flavor to it which is a little off putting, and I cant use olive oil as it hardens in the fridge.
Thanks in advance!
I have been making hot pepper preserves/spreads/sauces for some time now. In Italian, its called 'giardineira', not sure what the direct translation would be in English. Essentially its peppers and veggies, either cut up in small piece or blended, under oil. My grandmother showed me how to make these awhile back and I'm wondering if this method is safe. Ive been eating this stuff for at least 10 years and never got sick! However, I am giving away some of my batches (no bad reactions in the 3-4 years of making this) and I want to ensure that everything is safe, and it hasn't been luck that nobody has gotten sick. I havent found many recipes online that resemble this one, so after finding this forum I thought I would give you guys a shot!
*I stored some for over 2 years and ate them, all was good!
Steps:
-Cut up peppers and veggies and throw in big glass jar
-Add lots of coarse salt to coat all pieces and let it sit to drain the moisture
-Drain liquid accumulated at the bottom and cover with vinegar for approximately 24 hours
-Put in jar and add oil (Canola as of right now), leaving a layer of oil at he top without any veggies poking out.
If anyone has experience with this kind of recipe or anything similar, can you also share the kind of oil you use to preserve it? Im finding that the canola is adding a flavor to it which is a little off putting, and I cant use olive oil as it hardens in the fridge.
Thanks in advance!