Paprika Soße nach Balkan Art - Ernte für den Winter einkochen - Haltbar ohne Kühlung

Hello dear ones, each of you will have peppers and tomatoes in the garden at the moment. And yes, that's why we're going to have a bell pepper sauce today. I'm trying to express that politically correctly. In my youth, I liked to order a gypsy schnitzel. You can't do that anymore today, so bell pepper sauce. Yes, nothing else but a bell pepper sauce with onions, which tastes a bit sweet and sour. And how we did the whole thing, behind me you can see the cooking machine running. We'll show you that in the video today. Have fun with it. So, so that we can make the sauce, of course, we need a little something from the garden first. Yes, I've already cut a few tomatoes here. As you can see, my tomatoes are pretty leafless. More about that in the next garden video. I already said something about it in the last garden video. Of course, weeds and brown foil, everything gone. But you can see what's new. Looks good and I at least have a chance that my tomatoes will ripen. At least I hope so. So, let's see. No, it's still too firm. Oh, it's nice and soft, we'll take it with us. So, it's still allowed. Oh, it's still soft too. Yes, with the Black Prince you can hardly see when they are ripe, you usually only feel that. Don't be surprised, the white one here, yes. Of course, I sprayed the weeds and brown foil again with sodium percarbonate water. And yes, as you can see, not a lot of leaf material, but it doesn't matter. So, let's go on. Here I have already harvested my Dumas and now we are harvesting a few more. And here I have one that I'm taking with me now, because this spot here is getting bigger and bigger. Then the paprika becomes unusable. That's why I'm taking it with me now. But we need a few more. Then let's see what else we can harvest. Whether I can manage without scissors, yes. Because we need a lot of it. And then, yes, let's just see what we can take with us. Here the same, of course I'll take it with me. Before it gets lazy, we'd rather process it green now. There is still a red one. I have to go in there again now, because there are a few more back there. And I need a few more. I prefer to go around there, I can get through there better. So, my basil here. There are a few more nice tips. Simon, may I give them to you right now? Thank you. Oh, look how cute. A very small one. She wanted to grow up. We need a total of four kilos. We need a few more. So, I'll go one more step further. And by the way, look here. It always says here that peppers and tomatoes do not get along with each other. The jahodo here grew up wildly here, in the middle of the peppers. And in contrast to the other tomatoes, she didn't even get weeds and weeds here. She's standing here wonderfully, I lock guns. I tied them up high. And the peppers in the area don't look bad either. If nature wants to do this, then it can do it. And you see, it works. We will process the pepperoni in a different way. I'll give it to you. Yes, that's for harvesting here, of course. Only I am allowed to do that. I'm the only one who can throw it in here. And Matthias and Marie are not allowed to come here. Because I'm just afraid that everything will break off. So, let's take a few nice ones from here. There is still a little red one. Yes, there are still a few red ones, but I'm looking for a few bright ones. So that we get a nice color game in the sauce. Yes, I just saw something, I want to go there. Because there are still a few beautiful ones down here. I still want to get them out. These too. And then we look here, because there are still a few beautiful red dumas hanging here. Once, twice. And then we'll take a green one from the California Wonder with us. I'm looking for a nice big one. Oh yes, that's pretty. Take a look at that. Brilliant, isn't it? And then we'll take another one down there. And another green one from down there. I have to turn it off, I can't get to it. That means we'll take the three with us. And I think then we should be able to go with 4 kilos of mixed peppers in terms of weight. Yes, we'll grab the bowls with the peppers and the tomatoes now. And we'll see you in the kitchen again. So, I've washed the peppers now. Isn't that a great choice? I love it. And yes, the California Wonder will definitely move into my tomato house again next year. Yes, just like all the other varieties. I love it. So, now that they're washed, the following is necessary. Of course we have to clean them. That means we halve the peppers. Take the stem and the side walls out of here. The white one, so to speak. And also the cores. That's what they should look like. And when we've done that with all the peppers, I'll show you the step again. Then strips of the pepper are cut. Not too thin, but not too thick either. And when we've processed the whole mountain of peppers here, we'll see you again. So, we're done. With the active support of Simon, we have now cleaned and cut the 4 kg of peppers. Yes, we've also cut a few onions here. Pull a few cloves of garlic. And now I have the tomatoes here. But I also have the pots in front of the house with a lot of cocktail tomatoes. You can't get around that amount. And since I need tomatoes for the sauce base, but I don't want to skin them, I chase them through the mixer. So, and then we just turn it on. So, the color is now, of course, due to the fact that a lot of air has come in. Habitually pink. If you definitely don't want to have any seeds or small pieces of the skin in it, you should just sieve it now. It doesn't bother me. And now we take a step further. I've already turned on the pan. The Hoffmann pan, I don't like it hot anyway. But they always need a little longer until they're really hot. But that's not too bad. It can now heat up properly. For that we have to turn on the hob first. So, okay, when the pan is hot, we'll see. And I'm still cleaning the last tomatoes here. Whereby I will make the tomato sauce or the pulp piece by piece. That is processed between 2 and 3 kilos of tomatoes into sauce. The cocktail tomatoes were now just under 1.4 kilos. And if I can't do that, I'll get the beautiful ripe Black Prince piece by piece. And what do I have here? I'll get the buffalo steak tomatoes piece by piece. While the pan is heating up, I thought I'd show you again. I've cut pickled cucumbers into fine strips here. And yes, the juice from the pickled cucumbers is still here. We're going to need a little bit of that for the sauce. So, but first to the side. Get the tools. Yes, I still need them at the moment. I'm going to press the garlic through again now. That means I'm going to take the onions here now, always in stages. The first ones are already coming into the pan. We'll do one together. And then we can do the other 100 pans without your participation. And then at the end, yes, finish the whole thing together again. Onions are in. They can sweat a little bit now. I'll do the garlic at the very end, because otherwise it would burn. That's why it comes in later. And when I'm doing it with my hands here, I don't think I have to say it every time. Cooking is a craft for me, where I like to do it with my hands. But of course, scrub to the last minute. Because cooking and hygiene only go together. Of course, if you don't do this big amount, you don't need to do it in several stages. Just sweat a handful of onions, add a little garlic, then the peppers. Yes, with that amount, of course, I have to do it in stages. And now I'm going to get rid of all the onions first. Then the peppers, piece by piece. And then always extinguish it with a little tomato sauce. It's already starting. You see, they're getting a little bluish. At this point, I'm going to add the garlic. And let's get back to the seasoned cucumbers. I cut them into slices. And then I put the slices in pens. They shouldn't be too big, the pieces. If I bite on them, they should give off the taste of the sauce. So, now I'm going to take a little bit of the cucumber juice. And now extinguish the onions either with cucumber juice or with apple cider vinegar. Yes, the milliliter information that we have left for you again in the video description. It's always a matter of taste. I usually weigh that when I don't cook. I always find it difficult and always have to pre-cook something and then measure and weigh it for you. Try it. You can also add more cucumber juice or more apple cider vinegar. It all depends on your own taste. So that you like the sweet and sour taste of the Balkan sauce in the end. Wonderful. Back to the stove again. Here we put the lid on. And again a little olive oil in the pan. Let it get hot. And now I put my chopped cucumber in the big pot. Because then I can always rinse in between with Simon's support, if you're not there. So, let's see. Because now it's time to fry the peppers piece by piece. Still needs a moment. And you see, I've already let the next tomatoes run through here. To tomatoes, pulp, tomato sauce, unseasoned. If you don't have that, you can also use canned tomatoes. That works too, of course. But if you have it in the garden right now, it's a good idea. So. Okay. Then we fry the peppers piece by piece. It doesn't have to get much color, but it should have a little roasting aroma. Fill the pan for this and then just leave it alone. That it also takes a little color from below. And don't stir every two minutes, but it can take a little color. So. We'll put that over here, we'll need it again next. And by the way, this is a feast for our chickens. Well, there's one here that was eaten. It's not so nice anymore, but the seeds alone. Yes, according to our last pepper recipe, it was also such a bowl that the chickens got. There's nothing left. No seeds, no skin, absolutely. Yes. So. In between, always salt the peppers a little. And a little pepper on it. Although one kind of pepper is a little spicier for me. That's why I'm careful with chili or pepperoni or pepper, because one kind has a lot of, yes, wumms. That's why I prefer a little less there. So, take a look at the pan. We have a little bit of roasting aroma everywhere. I stir it again. Yes, they're not really cooked yet, but they shouldn't either. They're still cooked a little in the sauce. But at this point we can put it back in the big pot. I'll let them fry a little again first. Then salt and pepper come back a little bit. No, this time only salt, no pepper with me. And when I have a little roast aroma again, I fill it up. And so I do it now, piece by piece. I put the pan back on. And now I'm going to put two or three teaspoons of sugar in here. For me, where there is acid, there is always sugar, sweetness. So, now we wait a moment. That's enough for me. And then I'm going to pour in the tomato sauce, the tomato pulp. Because I would like to reduce the heat a little bit. I would like the tomato sauce to boil down a little bit. I still have one tomato left. I'll go through that quickly now. And I'll let that simmer for another 10, 15 minutes. So that a little bit of the water evaporates from the liquid. And the sauce thickens a little bit. So, the sauce, the tomato sauce or the tomato pulp is a little cooked, reduced. And now the whole thing comes over into the big pot. Well, that was a point landing, right? And look at the pan. That's why I love the Hoffmann pans and pots. And shall I tell you something? My husband hates these things. When I make pudding or semolina, he always scolds me because nothing stays in the pot. So, now we put the big pot on the plate. And then I add apple cider vinegar at this point. And then it's stirred first. Yes, the point landing went all in one pot. Very nice. So, we leave the pot now so that the flavors can all be combined. Simmer gently for another 10, 15 minutes. So, the cooking time is over. We have now simmered gently for a good 20 minutes. And we have now also tasted. We have salt, pepper, a little more sugar and a little more apple cider vinegar. So that the sweet-sour ratio. This pepper sauce, like Balkan style, should be a little sweet-sour here. Then please taste it to your own taste. And we are now ready to fill up. I have prepared the half-liter tulip glasses. Boiled and we will now fill them up. So, I put the strawberries in front of me so that I can see how far I can fill in. Because here we have something with bricks again, so to speak. That could be between glass and rubber. And I always do a little bit of solid pure, but then also a little bit of sauce, so that I have the same proportion of quantities everywhere. A little bit is still possible. Then I get another tablespoon. So that I can always press it down and look. Yes, we are a little bit above the style of the strawberries. Get a little bit out. So, and test again. The style of the strawberries, wonderful. And I still have a lot of peppers in the back of the garden. That means I will definitely cook leche again with tomatoes and peppers. Because that definitely has to go back into the stock shelf. And I will simply cook peppers again with liquid, so that I can later use them for schnitzel, for pizza and so on. We will link the suitable videos again in the video description. And at this point again the note. Who has difficulties or does not know how to get into the video description. We made a little film for this. So please report in the comments. If someone has difficulties and can not find their way there, then we will send you the link to the suitable video. So, now we close the last glasses together. For this, as always, hold a rubber ring on the glass lid in four places. And on the glass. And the last one. And on it. And then close it with two clamps opposite each other. And as always, the view from above, that the rubber ring sits properly everywhere and does not push out anywhere. So, wonderful. Okay, I'll get the machine and then we'll fill it up together. So, the machine is on. Hot content, hot water in the machine. And then let's start putting the glasses in there. The first glasses will of course disappear under the water surface. Hot fingers. The second layer on top. Oops. Yes, look what I've made here. There are no brackets on it yet. I should do that before I put it in the incubator. But now. So, and the last three on top. And now we have too little water. That means I'll get a little more. Yes, that's enough. Take another quick look. This is the filling level. And up to this point, the water also goes into the incubator. That's fine so far. Ah, 7, 14. We filled 17 glasses of half a liter of tulip with the Balkan sauce, paprika. I always want to say gypsy sauce, although you can't do that anymore. I hope you'll follow me. So, let's see. We need to cook, that's correct. And we need 60 minutes here. Yes, when the incubator has reached the temperature, the time switch starts to run backwards. So the cooking time starts then. Maybe another tip at this point. I had a viewer who wrote to me. She always heats it up over continuous operation instead of over cooking. Here I have the button over the clock and over continuous operation. And over the clock is another heating up, because that's for cooking. An incubator doesn't heat up a full tub from now on. When the thing is supposed to cook, it heats up, takes a break. Heats up, takes a break. Why is that? The glass is insulated. And when the water outside has reached 100 degrees or 99 or 98 degrees, it doesn't mean for a long time that the content in the glass also has the temperature. That's why the incubator heats up so slowly. Please don't go around putting it on continuous operation. Yes, then it gets hot faster. But that can also lead to a failure when cooking, because I don't stop the cooking time. If the content does not yet have the temperature that the water outside has. So always here nicely on the clock and not on continuous operation. Continuous operation is actually only for de-juicing. Or if I misuse the thing here as a sparkling wine container. Otherwise, continuous operation is actually never used. At least not when cooking. Yes, if you liked the whole thing, we would of course be happy as always about a thumbs up, a comment and of course also about a subscription. Yes, have fun copying and see you next time.