The processes detailed pertain to methods of preserving unripe bell-type cultivars through thermal processing and hermetic sealing. This involves preparing the produce, combining it with an acidic solution (such as vinegar or citric acid), and subjecting the mixture to a specific temperature for a defined duration to eliminate spoilage microorganisms.
Preservation of these agricultural products allows for extended usability beyond their typical harvest season. This provides nutritional benefits throughout the year and reduces food waste. Historically, this practice has been essential for ensuring food security, particularly in regions with limited access to fresh produce or during periods of scarcity.