I’ve harvested quite a few peppers this year. My husband has feasted heavily on the baby bells. Fortunately, there was several left to put up along with the big bell peppers.
Flash freezing and vacuum packing is my favorite chosen method for storing peppers.
Flash freezing is quite simple.
I wash the peppers, hull and de-seed them and chop them in to small pieces.
I spread the pepper pieces on a tray and put them in the freezer.
*I use my refrigerator freezer. I don’t have a cookie sheet small enough to fit in it, so I cut cardboard the width of it and then cover the cardboard with wax paper (or freezer paper sometimes).
It usually takes about a half hour for the peppers to freeze.
I write a date on the vacuum bags. I take the frozen pepper pieces out of the freezer and put them in the vacuum bags. Seal the bags and put them in freezer to use at a later date.
I look forward to using these peppers in the wintertime in stir fries, soups, meat-loafs and oodles of other recipes.