Freezing Peppers

We recently harvested the rest of the produce from the garden, including the last of the sweet peppers. One of the easiest foods to preserve, peppers can be frozen whole (core & remove seeds) or chopped. I chop in fairly large pieces, seal in a freezer bag and place in the freezer. No need to blanch.

Frozen peppers make quick work of dinner. I typically run under cool water for a few minutes and toss into the cooking pan. My favorite fast meals using peppers include sausage & pepper sandwiches and baked penne (with our canned tomatoes). While I depicted sweet peppers, the same method can be used with hot peppers. Frozen peppers should be consumed within one year.

Last sweet peppers from the garden.

Chop peppers to the size you prefer and place into freezer bags.

We use a vacuum sealer to eliminate freezer burn.

Place bags into freezer and consume within one year.

Here's my favorite quick pasta sauce that I use to make baked penne. I substitute fresh herbs in the summer. Feel free to add more (or hot) peppers to suit your taste.

1 small onion, chopped

1/2 cup chopped sweet peppers

olive oil

1-2 cloves garlic, minced

1 quart home canned tomatoes, with juice

2-3 Tbsp tomato paste (depending on how thick you like your sauce)

1 Tbsp dried oregano

1 Tbsp dried basil

2 tsp sugar

Salt & pepper to taste

Saute onion and peppers in olive oil in a large pan until softened, 5 minutes. Add garlic and cook for one minute. Add tomatoes, paste, herbs, and sugar. Bring to a simmer and cook for 5 minutes. Finish with salt and pepper to taste. 

To make baked penne, toss with 12 oz cooked penne or ziti noodles. Meat eaters can add pepperoni or cooked Italian sausage. Pour into a greased casserole dish, top with shredded mozzarella and bake at 400 degrees for 18-20 minutes or until brown and bubbly.

What do you make with your frozen peppers? 

Pickled Peppers

I love pickled peppers. The briny spiciness is a great foil to rich foods like pizza, pasta and nachos, but can also brighten vegetable salads and sandwiches. Our peppers have just started to produce and over the course of the next month we'll can most and freeze a few to toss in with sautes and chili.

Pickled peppers are easy to preserve with a short process time, raw packed and no blanching. Just place peppers in the jar, add brine and process. I chop the peppers and remove the seeds and veins. If you prefer, leave the seeds attached in whole peppers or sliced rings. Leaving the seeds and veins intact will increase the heat.

This recipe can be used with any hot pepper, or with a mix of peppers. I use this recipe to preserve banana and jalapeno peppers.

Wash, chop and remove seeds. Or if you prefer slice into rings or leave whole.
Want lots of heat? Leave the seeds and veins intact.

Place peppers into clean jars. I used gloves. That pepper juice is hot!
Using my bare hands can make contact handling tricky. For days.
The white granules are Ball's Pickle Crisp. I'm trying it for the first time.

Pour brine over peppers leaving 1/2 inch headspace.

Wipe rims, adjust lids and place in a boiling water bath.

After jars cool, remove rings, wipe down and store in a cool dry place.

Pickled Hot Peppers
Adapted from The Ball Blue Book
Click here for step-by-step water bath canning information
Makes about 5 pints

2 3/4 lbs hot peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed slightly
Ball Pickle Crisp (optional)

Leave peppers whole or cut into 1-inch pieces. If using a variety of peppers, combine peppers. Combine vinegar, water and garlic in a saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into jars leaving 1/2 inch headspace. Add Pickle Crisp, if desired. Ladle hot liquid over peppers, leaving 1/2 inch headspace. Adjust two-piece lids. Process 10 minutes in a boiling water bath canner.

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