INGREDIENTS

INSTRUCTIONS

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

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