Bell Peppers



Bell Peppers, water and citric acid


Peppers are prepared from fresh, sound pods of the Capsicum annum pepper plant.The product is preserved via controlled acidification in conjunction with a pasteurizing heat process. This is a commercially sterile (shelf stable) product.


A.     Organoleptic – typical pepper flavor, slightly tart
B.     Color – typical bell pepper color
C.     Texture – firm but tender, not mushy
D.     Style of Cuts – a wide variety of diced; sliced; puree
E.     Container Sizes Available: 15 oz. cans to 55 gallon drums


Store under cool, dry conditions. Avoid temperatures above 80° F for long-term storage.