Canned pimientos
The canned pimientos consisting of edible parts of pimientos preserved as acidified food with a pH bellow 4.5, and a proper heat treatement to reach a commercialy sterile product with a self life of three years after packing.
The edible parts of pimientos is preserved in several styles:
- Whole pimientos.
- Sliced pimientos.
- Diced pimientos.
- Pimientos pieces.
The above styles are packed for red pimientos, yellow and green ones, as well as roasted or lye peeled style.
The canned pimientos, depending of packing media, are preserved in several presentations:
- In brine. The product is preserved in a light brine and citric acid to reduce pH level bellow 4.5.
- In oil. The product is preserved in a mixture of oil and light brine with garlic, and citric acid to reduce pH level bellow 4.5. Only sliced pimientos are packing in this presentation.
- In vinegar. The unpeeled pimientos slices are preserved in a light brine, vinegar and citric acid to reduce pH level bellow 4.5.
