Image by Muffet
Recently, I went to a local farmer’s market and purchased 250 green peppers. Yes, really! We use peppers quite a lot, in stuffed peppers, stuffed pepper soup, spicy chicken soup, chicken gumbo, stir-fry, and lots more. We love them.
Some have asked me how I’m storing all those peppers. So I thought I’d tell you today!
Since I use mine for a variety for different things, I don’t know whether I will need them in halves, strips, or diced for any particular use. My most common uses are halves or diced (for stuffed peppers or stuffed pepper soup), but other than that things are up in the air. I don’t want to limit myself by cutting the peppers into smaller pieces. So…I don’t.
Step 1: Wash all the peppers.
Step 2: Slice in half, remove seeds and any mushy parts.
Step 3: Toss in a bag (4 – 5 peppers will fit, or 8 – 10 halves) and into the freezer.
When you want to use them, you can place frozen halves in a dish and fill them if you are going to stuff them — no need to thaw first. Or, you can run them under cool water to thaw slightly, and then slice or dice as desired.
We actually found that the amount of peppers that fit into a gallon-sized freezer bag really wasn’t that different when we did them as halves vs. diced (we had a few peppers that had some mushy spots that weren’t really “good halves” that we did end up dicing), so you’re not wasting space by storing them in larger pieces.
In case you missed it, here are some of my older tutorials and links:
Enjoy the last of your canning and preservation season! It’s almost time for winter!
What’s your favorite preserved item, or what does your family eat the most of?
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