HOMEMADE AJVAR

HOMEMADE AJVAR – Homemade ajvar consists of: roasted and peeled red peppers, eggplant, edible sunflower oil, sugar, salt, acetic acid; for the hot variant, hot pepper extract is added.

The standard packaging is a 560 ml and 720 ml glass jar with a metal lid. Other types of packaging is available by agreement with the customer.
The product is pasteurized and after production it should be stored at a temperature from 2°C to 25°C.
The shelf life is 3 years from the date of production.
The production process is as follows:
Red peppers are first cleaned of stems and seeds, and then roasted in a gas oven. Immediately after roasting, they are peeled and the skins and remaining seed membranes are removed. After roasting, the peppers are ground, and the mixture enters the cooking and frying process.
Eggplants follow the same process as the peppers and, after grinding, are added together with the peppers.
During cooking, the remaining ingredients are added. The ajvar is ready when the dry matter content reaches between 14 and 16 °Brix.
After achieving the desired thickness and dry matter content, the mixture is filled into clean glass jars using a filling machine. This is followed by jar closing and pasteurization at a temperature of 90°C to 95°C.
The finished product is stacked and stored on pallets in the warehouse, and before delivery it is labelled and packaged.