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!
How to Preserve Green Peppers
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.
But of course, you can do so. This same process will work if you choose to slice or dice your peppers, as well.
Step 1: Wash all the peppers.
Step 2: Slice in half, remove seeds and any mushy parts.
Step 3: If using slices or diced (any type of smaller pieces), put in a single layer on a baking tray and stick in the freezer until frozen. (You can skip this step with halves)
Step 4: Toss pre-frozen peppers in a bag (4 – 5 peppers will fit into a gallon-sized bag) 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’re wondering, you can’t preserve peppers by water-bath canning. You would need to use a pressure canner because they are low-acid (unless you wanted to preserve them in vinegar for some reason). Freezing is typically the best method for peppers.
New to Canning and Preserving?
Canning and preserving has definitely experienced a resurgence in recent years — and for good reason! You can completely control what’s in your food, it can be less expensive, and you can save up food…just in case. (It’s been a wild few years lately.)
If you’re just getting started, don’t miss my older posts on how to get started, and some of my favorite recipes!
- How to Water Bath Can
- Tomato Sauce
- Easy Way to Peel Tomatoes
- Freezing Pumpkin Puree
- Fall Preservation Guide
- How to Can Peaches (without sugar)
- Apple Pie Filling
- Apple Butter
- Mexican Salsa
Enjoy your canning and preservation season!