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#31
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On 8/19/2004 12:07 PM, JMA wrote:
"jmk" wrote in message ... On 8/19/2004 8:08 AM, Matty wrote: I love the local farmer's market(lucky me its right down the hill from where I work), and now is green/red/orange/yellow/ivory pepper season. I love making sauteed peppers & onions(using a little Pam butter spray & kosher salt) and with the prices of peppers now (4 for $1) I'd really like to store some for winter (price of peppers in the stores are $1.50-$2.00lb for red/orange). Can I slice them up & freeze them, do peppers freeze well?? Thanks! Matty 481/412/250 You could also pickle some of them. I made picked peppers (refrigerator) out of some of the extras from our garden. Here's the "recipe." Boil a mix of 50/50 white vinegar and water. Fill mason jar with cut rings, fill with boiling mix. Cap off. No need to process further. Refrigerate immediately. They should keep for up to 2 months in the refrigerator. For the second batch I added some mustard seed as well. I just did them on Monday and I have not opened them yet. -- jmk in NC Sounds yummy! You could put some of those hot red chiles in a batch to make some spicy peppers. Now I'm getting serious ideas! Jenn needing to get a peck of peppers to pickle The first batch was mostly banana peppers. The second one, which I have not tried yet, was about 2/3 jalepeno and 1/3 anaheim. The anaheims have matured and are now relatively hot. You could also put in 1-2 cloves of garlic (peeled) or a whole habenero (to add some heat to the banana peppers, for example). Remember, if you are working with the hotter varieties of peppers, you might want to consider using gloves for the slicing into rings part ;-) -- jmk in NC |
#32
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Jarkat2002 wrote:
Yes, freezing peppers is fine. Wash them and slice them, put in zipper bags trying to get as much air our as you can. Don't cook them first, they will turn to mush when you try to cook them again. They will be perfect for stir fry, soup, sauteing, crock pot or baked dishes when you take them out of the freezer. Most of the time you don't even have to wait for them to thaw. They should hold up well for 6 months to a year, depending on how cold your freezer is and how often it's opened. We eat a lot of peppers in our house but your right, rather pricey off season. Freezing peppers is a good money saving and time saving tip I'm about to start freezing zucchini - shredded to add to soups or quickbread; and 3/4 inch dice for other dishes. -- Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
#33
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Jarkat2002 wrote:
Yes, freezing peppers is fine. Wash them and slice them, put in zipper bags trying to get as much air our as you can. Don't cook them first, they will turn to mush when you try to cook them again. They will be perfect for stir fry, soup, sauteing, crock pot or baked dishes when you take them out of the freezer. Most of the time you don't even have to wait for them to thaw. They should hold up well for 6 months to a year, depending on how cold your freezer is and how often it's opened. We eat a lot of peppers in our house but your right, rather pricey off season. Freezing peppers is a good money saving and time saving tip I'm about to start freezing zucchini - shredded to add to soups or quickbread; and 3/4 inch dice for other dishes. -- Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
#34
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SnugBear wrote in alt.support.diet on Fri, 20 Aug 2004:
I'm about to start freezing zucchini - shredded to add to soups or quickbread; and 3/4 inch dice for other dishes. Shredded is delicious in stirfries, too. Must remember to try that again soon.... -- Annabel - "Mrs Redboots" 90/88/80kg |
#35
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SnugBear wrote in alt.support.diet on Fri, 20 Aug 2004:
I'm about to start freezing zucchini - shredded to add to soups or quickbread; and 3/4 inch dice for other dishes. Shredded is delicious in stirfries, too. Must remember to try that again soon.... -- Annabel - "Mrs Redboots" 90/88/80kg |
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