In May, many of us planted gardens with the hope of reaping a plentiful bounty from our labor of love. Tomatoes, peppers, onions and so much more… and now our gardens are overflowing with all that mouth watering goodness…. we’re reaping what we’ve sown.
Wouldn’t it be wonderful to have your own peppers for chilies, soups, stir fry, fajita and homemade pizza’s? Well you can… and it’s super easy!
Here are step-by-step instructions to freeze your peppers. If you didn’t grow any, stop by your local farmers markets, there are always lots of ‘choppers’ that the vendors sell at discounted prices for this particular purpose!
Step 1: After you’ve harvested your peppers, wash them in a sink of cold water.
Step 2: Using a sharp knife, carefully cut the pepper in half starting at the stem and following the peppers natural ‘line’. Carefully cut out the seeds and any excessive ribbing inside along with any bad spots.
Step 3: Slice or dice your peppers. I do some of both. I like the slices for stir fry and fajitas while I prefer the diced for pizza’s, soups and chilies.
Step 4: Line a bar pan with wax paper and lay the sliced peppers in a single layer. For diced peppers I just put 1 to 2 cups in a plastic freezer bag and freeze that way. Place pan in freezer for about 2 hours; you should be able to lift the short ends of the wax paper and then slide the peppers off into a bucket (I use a 1 gallon ice cream bucket); put the wax paper over the peppers, tucked in around the edges. This will help with any freezer burn. You can also store these in freezer bags measured out in one or two cup proportions that will be ready for recipes.
Step 5: Put peppers in freezer immediately so they don’t begin to thaw. Use as needed!
This will be a real time and money saver for you this winter. You’ll still need to purchase them fresh for salads, but not for cooking! Enjoy friends.
Now I’m off to the gardens…