The best sweet pepper varieties

Sweet pepper varieties, which were grown by domestic gardeners literally a few decades ago, had a predominantly cone-shaped shape and traditional fruit color. Today, the color palette of sweet peppers has become much richer: thus, at technical ripeness, this vegetable can be white, greenish, cream, salad, rich emerald and even purple, and at the stage of biological ripeness, the pepper acquires deep yellow, red brown, orange or striped color.

According to experienced gardeners and cooks, the best sweet pepper varieties for canning have thick walls. Yes, for conservation Only fruits that have reached full ripeness are suitable (by the way, ripe peppers are also best suited for fresh consumption), which are characterized by maximum tenderness and “sugariness” of taste and contain a significant concentration of ascorbic acid.

As for this method of preparation, such as stuffing, here Cone-shaped fruits are best suited, which were harvested at the stage of technical ripeness. Early ripening varieties have proven themselves best, for example, a variety called Pamyati Zhegalov, which has a light green fruit color in technical ripeness and red in biological ripeness. The weight of such pepper is quite modest: the fruits rarely exceed the seventy gram mark. Yellow and then reddening are well suited for stuffing Sweet tooth, Cossack, which has the same color as the previous variety, as well as Solnechny, which acquires a dark red or burgundy hue as biological ripeness approaches.