Can You Freeze Peppers?

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

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

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

"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

"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

"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

"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

"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

"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

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