Organic Sweet and sour peppers

Description

PRODUCTION TECHNIQUES

For the production of sweet and sour peppers, crispy freshly picked peppers are used. Well washed and cut, the peppers are left to stay overnight to make them lose excess water. The next day they are left to macerate in sugar for an hour and then in vinegar for an hour. The product is placed inside the jars with extra virgin olive oil. The hermetically sealed jars are placed in the baskets for pasteurization where they remain immersed for 15 minutes in water brought to a temperature of 102 ° C, until a temperature of 87 ° C is reached at the core of the product itself.

PAIRINGS

Perfect in combination with legumes or meats and to make a dish of pasta and vegetables or baked in the oven more interesting.

HANDLING and STORAGE

Keep away from sources of light and heat. Store the product in environments in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.

The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 5 boxes, bumping or knocking over the packages. In case of overturning of a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.

Once the jar has been opened, store in the refrigerator at a temperature of + 4 ° C.

PACKAGING MATERIALS

The product is packaged in transparent glass jars intended for food use.

The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.