Indian Summer: Peck of Peppers
Thursday, October 07, 2010
We are now experiencing Indian Summer in Wisconsin. We have had two frosts, and the weather has warmed up for a brief time before settling down to cool, rainy autumn.
There is always a big flurry of activity among gardeners at this time of year to harvest and store the last of the summer produce. My friend had bumper crop of end-of-season sweet peppers and no freezer space to store them. I was grateful that she gifted me with a plastic shopping bag of the bounty!
Peppers are one of the easiest vegetables to freeze. There is no need to blanch (boiling briefly)—just rinse, core, knock out the seeds, cut in half, and throw the pieces in a plastic bag. They keep well in the deep freeze until the next crop is ready to eat (saving you a lot of money midwinter when the price of fresh peppers skyrocket).
It is easy to take just what you need for a recipe or meal out of the bag and leave the rest in the freezer. The pieces are not so thick that it is hard to chop them when they are frozen if you wish. I use the frozen or thawed peppers in TexMex recipes, stir fries, casseroles, soups, and egg dishes.
Try freezing some peppers, it beats the work of pickling them! Begonia
2 Comments | Post Feedback
End-of-Season Sweet Peppers
Ready for the Freezer
Saturday, October 09, 2010 | By Jan Lee
Hi, thanks for the tip. I have frozen green peppers but find they turn soggy when they are defrosted...any advice?
Sunday, October 10, 2010 | By begonia
Yes, they are soggy when you thaw them. I squeeze out the excess liquid if I am using them in stir fry (I am a person that can deal with a certain amount of softness in the peppers in fajitas and stir fries--if you aren't such a person, I would buy fresh for these entrees.) I don't use them in any recipes that depend on that fresh pepper crispness. I find that they work fine in any dish where the peppers would be cooked to softness anyway. I hope this helps you out. Begonia
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