Roasted Pepper - Information
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INGREDIENTS
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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. Its 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 youve prepared them as possible. Posted to recipelu-digest Volume 01 Number 395 by RecipeLu
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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