Bell Peppers
INGREDIENTS:
Bell Peppers, water and citric acid
PREPARATION:
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.
CHARACTERISTICS:
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
RECOMMENDED STORAGE:
Store under cool, dry conditions. Avoid temperatures above 80° F for long-term storage.
