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#21
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On Thu, 19 Aug 2004 09:26:22 -0400, "Patricia Heil"
wrote: Whenever you freeze veg, IIRC, you have to blanch them first. You stick them in boiling water for a little while. Otherwise they get all yucky. I used to think this when I first got a freezer many years ago. But since then I've learned that at least some veg - including leeks and peppers, are fine without going to the trouble of blanching. It may be needed for things that need to stay crisper. janice |
#22
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Patricia Heil wrote in alt.support.diet on Thu, 19 Aug 2004:
Whenever you freeze veg, IIRC, you have to blanch them first.* You stick them in boiling water for a little while.* Otherwise they get all yucky. I don't think you have to blanch peppers. If it were me, I'd slice them and remove the seeds, and make sure to freeze them in rows on a plate or baking tray, otherwise they'll all stick together. Hmmm, I think I might keep a few in larger pieces to be able to "roast" them, too. -- Annabel - "Mrs Redboots" 90/88/80kg |
#23
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Patricia Heil wrote in alt.support.diet on Thu, 19 Aug 2004:
Whenever you freeze veg, IIRC, you have to blanch them first.* You stick them in boiling water for a little while.* Otherwise they get all yucky. I don't think you have to blanch peppers. If it were me, I'd slice them and remove the seeds, and make sure to freeze them in rows on a plate or baking tray, otherwise they'll all stick together. Hmmm, I think I might keep a few in larger pieces to be able to "roast" them, too. -- Annabel - "Mrs Redboots" 90/88/80kg |
#24
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"Ignoramus29728" wrote in message ... In article , Jarkat2002 wrote: If I wanted to store peppers that I would eventually want to eat sauteed, I would cook them first and then freeze the cooked food in ziploc bags. i ugh ... one day off my blocked list ... first thing I see is bad info ... back on the list ... What was "bad info" in what I posted? I said, just like you said in your separate post, that frozen fresh peppers are suitable for cooking, but not fresh eating. Then I said that sauteed peppers can be frozen. i Cooking them before freezing turns them to mush when you try to use them again. Jenn |
#25
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"Ignoramus29728" wrote in message ... In article , Jarkat2002 wrote: If I wanted to store peppers that I would eventually want to eat sauteed, I would cook them first and then freeze the cooked food in ziploc bags. i ugh ... one day off my blocked list ... first thing I see is bad info ... back on the list ... What was "bad info" in what I posted? I said, just like you said in your separate post, that frozen fresh peppers are suitable for cooking, but not fresh eating. Then I said that sauteed peppers can be frozen. i Cooking them before freezing turns them to mush when you try to use them again. Jenn |
#26
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"janice" wrote in message ... On Thu, 19 Aug 2004 09:26:22 -0400, "Patricia Heil" wrote: Whenever you freeze veg, IIRC, you have to blanch them first. You stick them in boiling water for a little while. Otherwise they get all yucky. I used to think this when I first got a freezer many years ago. But since then I've learned that at least some veg - including leeks and peppers, are fine without going to the trouble of blanching. It may be needed for things that need to stay crisper. janice Some vegetable need blanching to stop the rotting process - like cauliflower. If you store cauliflower without blanching it - lets just say *gross*. One batch blew out my vaccum sealed bag. Jenn |
#27
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"janice" wrote in message ... On Thu, 19 Aug 2004 09:26:22 -0400, "Patricia Heil" wrote: Whenever you freeze veg, IIRC, you have to blanch them first. You stick them in boiling water for a little while. Otherwise they get all yucky. I used to think this when I first got a freezer many years ago. But since then I've learned that at least some veg - including leeks and peppers, are fine without going to the trouble of blanching. It may be needed for things that need to stay crisper. janice Some vegetable need blanching to stop the rotting process - like cauliflower. If you store cauliflower without blanching it - lets just say *gross*. One batch blew out my vaccum sealed bag. Jenn |
#28
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"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 |
#29
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"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 |
#30
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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 |
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