INGREDIENTS

INSTRUCTIONS

SEE BELOW
Roasted peppers will keep for up to three weeks or more if immersed in oil
and refrigerated; generally, I add some vinegar and salt, which seems to
protect them from spoiling. It's unsafe, though, to assume this as a
general rule. Peppers are a low-acid food; the apparent absence of air due
to the oil layer on top offers no assurance that bacteria could not enter
the food just the same. Storing peppers under oil at room temperature or
warmer dramatically increases the possibility of spoilage. The only safe
method of long term preservation is pressure canning, which, of course,
alters the quality of the roasted peppers. The best and most reliable
advice I can give is to make small batches, continue to store them as you
have been, in the refrigerator, and enjoy them as soon after you've
prepared them as possible.
Posted to recipelu-digest Volume 01 Number 395 by RecipeLu
<recipelu@geocities.com> on Dec 22, 1997

A Message from our Provider:

“God owns you, and every molecule you have ever touched”