← Vegetables H43-02 · Module 2 of 7 · Pages: 19 · Worksheets: 5

Ajvar and pinjur: roasted pepper relishes

From 10 kg (22 lb) of red peppers to safe jars: roasting, cooking, acidifying to pH 4.2, water bath and storage, with a recipe for pinjur

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Ajvar and pinjur: roasted pepper relishes

In short

  • 10 kg (22 lb) of red peppers give roughly 4–5 jars of 720 mL of ajvar.
  • Vinegar is a must for ajvar that sits in the larder: about 45 mL of 5 % vinegar per 1 kg of raw peppers.
  • Measure the pH of a cooled sample: target 4.2 or lower, limit 4.6.
  • Hot ajvar into hot jars, then a boiling-water bath: 30 min for jars up to 370 mL, 40 min for 500–750 mL.
  • Can't measure pH? Freeze the ajvar or keep it in the fridge.

What's inside

Chapters

  1. Ajvar, pinjur and lutenica
  2. Peppers for ajvar
  3. Roasting and peeling
  4. Grinding and cooking
  5. Acidifying and pH
  6. Recipe: ajvar for the larder
  7. Recipe: pinjur
  8. Filling, water bath and storage
  9. Ajvar day: the work plan
  10. When something goes wrong
  11. Common mistakes
  12. Printable checklist

Worksheets

  • Ajvar and pinjur calendar
  • Ajvar and pinjur calculator
  • Vinegar, salt and sugar calculator
  • Batch log
  • Ajvar and pinjur inventory

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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