Peppers are one of those foods you can quickly
freeze raw without blanching them first. Thawed, raw peppers still retain some
crispness and can be used in cooked dishes or raw in uncooked dishes.
Bell or Sweet Peppers (Green, Red,
Yellow, Orange, Purple)
- Select crisp, tender peppers.
- Cut out stems and cut peppers in half.
- Remove seeds and membrane -- save time by
using a melon baller or the tip of a spoon to scrape out seeds and membrane.
- Cut peppers into strips, dice or slice,
depending on how you plan to use them.
- Freeze peppers in a single layer on a cookie
sheet with sides, about an hour or longer until frozen. This method is often
referred to as "tray freezing."
- Transfer to a "freezer" bag when frozen,
excluding as much air as possible from the bag. The peppers will remain
separated for ease of use in measuring out for recipes.
- Pour out the amount of frozen peppers needed,
reseal the bag and return to the freezer.
Hot Peppers (includes Jalapeno
Wash and stem hot peppers. Package,
leaving no headspace. Seal and freeze. It is not necessary to cut or chop hot
peppers before freezing.
To extend the time frozen foods
maintain good quality, package foods in material intended for freezing and keep
the temperature of the freezer at 0 degrees F or below. It is generally
recommended frozen vegetables be eaten within about 8 months for best quality.