How To Preserve Sweet Peppers

I am looking for a recipe for preserving sweet and hot peppers.

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Comments

  1. Sherry in Idaho says

    Peppers are so easy to freeze that I do that. Just wash, bag, and freeze. I prefer to chop mine before freezing but it is not necessary.

  2. Amy says

    Hot peppers can be made into hot pepper sauce. Just put the washed peppers into a narrow necked bottle (you can cut a few too) and then pour boiling vinegar into the bottle. You can keep replenishing the vinegar several times, although it does get weaker each time you do so.

  3. Becky says

    Pickle them! Ever heard of pickled peppers? Just follow a bread and butter or sweet pickle recipe. I pickle jalapeno peppers w/ the recipe below and add them, chopped, to cream cheese, along w/ crumbled bacon bits. Nice spread for appetizers on crackers or on tea sandwiches.

    To use them in cooking, I wash, cut out seeds and quarter or halve them (depending upon size) and freeze in zipper bags. I just get what I need. They thaw in 10 min on the counter and are ready to be roasted, baked, sauteed, stewed, or stuffed. Pretty much anything except eaten raw.

    Ever Crisp Pickles

    Slice 7 lbs. of cucumbers or green tomatoes and cover with a solution of 2 cups of canning lime and 2 gallons of cool water. You may find the lime at a seed and feed store or hardware store. Just be sure it’s CANNING lime. I also cut up red bell peppers for color in the mix.

    Let soak 24 hrs, then rinse well. Cover with clear, cold water and soak 3 hrs. longer. After soaking, drain, return cukes to the same container and cover with the following mixture:

    2 quarts of vinegar
    4 1/2 cups to 5 cups of sugar
    1 Tablespoon of salt
    1 teaspoon of celery seed
    1 teaspoon of whole cloves
    1 teaspoon of mixed pickling spices

    Let cukes soak in a plastic container in this mixture overnight. (I put a plate on the top and weigh it down with something heavy so the veggies are all under the vinegar and sugar solution. In the morning, put on stove and boil for 35 minutes.
    Add 1 cup of raisins and boil 5 minutes longer. Pack in hot, sterilized jars, get the bubbles all out, seal them and hot water bath for 15 minutes. Yield: about 15 pints (2 gallons)

  4. Laura in Ohio says

    I like to grill them (whole) and then bag & freeze. I toss with a bit of olive oil, salt & pepper. Then grill slowly to allow for more smoked flavor. Allow them to char a bit. Then put into quart or gallon zip freezer bags, flatten bags, and freeze. Just thaw the whole bag for a few minutes, pull out what you need, and chop (removing the seeds & skin is optional). Absolutely fantastic to add to soups, pasta, tomato sauce, etc… all year long.

  5. Retta says

    I wash my sweet peppers, dry them, then take out the seed pod. Cut them into stips and store in a tight freezer container. You can take out a strip a time to use in your recipes.

    Hot pepper– Wash and dry before I cut them up into small peices put them on foil and dry them. When completely dry put them into a spice bottle.

  6. Claudette says

    How you store them depends on how you will use them later. If you want something to much on along with your meal, pickle them.
    In each quart canning jar (make sure the jar is very hot – I keep boiling water in them as they wait to be filled) put 1 clove of garlic wrapped in a grape leaf, 1 head dill, 1 tsp sugar and 1/4 tsp oil (I like olive). Add the sliced peppers and as much onion as you like. Pour a simmering brine of 2 quarts water, 2 quarts vinegar and 3/4 cup table (yes table) salt over the contents of the jar, leaving 1/2 inch headspace. Wipe rims clean and seal immediately. Keep covered with towels so they stay hot until they seal.
    If you want them for cooking, sliced them according to how you will use them and freeze. I like to roast them until they turn black, put them in a paper bag to steam and then remove the skin and insides before freezing. What a wonderful flavor that brings out!

  7. Jane says

    I chop mine (using my vadalia chop wizard…makes fast work of it) spread them on cookie sheets and freeze for an hour or so…then place in freezer bags to store in freezer. When I need some, I just take out a handfull or two…but recently I have had to empty my freezer due to a move, so I just let the gallon I had in the freezer drain in a colander over night, then spread on waxed paper on 2 cookie sheets and then places in the oven on 150 for a while ( wasn’t at home when my dad took them out) then I let them sit overnight again and put them in a freezer bag (will go in a blue glass mason jar once i get them unpacked. ( I would have used the dehydrator, but it is in storage-with all of my other things). Then when I need them, I will rehydrate and toss in! I dehydrated most of my stuff last year.

  8. Marilyn says

    I would recommend that you get a Ball Blue Book which you can find at Walmart. It has how to can, freeze or dry all sorts of foods. I use all three methods depending on how they will be used. This is a very good investment as it has a wealth of information and recipes. I just got through drying some squash, making plum fruit leather and making my own beef jerky with ground beef and the Soy Jerky recipe. You just leave the marinade in it instead of draining it off. All the information came from the Ball Blue Book. I also made squash bread and butter pickles too. I just used the recipe for regular bread and butter pickles.
    In reference to the lime I recommend that you make sure that you get pickling lime as there is agriculture lime too.
    You will not regret getting investing in the Ball Blue Book as it gives you the correct way to prepare the item as some fruits and vegtables need to be blanched before you freeze or dry it to keep down the microorganisms,brightens the color, helps retain vitamins and reduces the action of enzymes which can destroy the fresh flavor after four weeks. Have fun with your new adventure.

    • Marilyn says

      I looked in my Ball Blue Book and it does not recommend that you blanch peppers. I do recommend that you vaccumn seal it though as it will freezer burn after a while if just frozen. You need to try to get as much air out of the bag as possible or wrap larger pieces in plastic wrap then put in the ziplock bag. I am about to put up some myself. I am going to dry some and then freeze some for my brother. I will also make some relishes using some of my peppers.

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