FREEZING PEPPERS
Extend The Shelf Life Of Peppers By Freezing Them
Freezing Peppers avoids them going bad after just a few days. The freezing of peppers applies to Bell or Sweet Peppers (Red, Green, Yellow, Orange). Peppers are one of those nourishment’s you can rapidly freeze without blanching them first. Defrosted, frozen peppers still hold some freshness & can be utilized as a part of cooked dishes or raw in uncooked dishes.
I freeze peppers all the time. The bonus is that I don’t have to worry about them getting bad & it also saves me a ton of time whilst cooking, as they are already chopped up, ready to be dropped into whatever dishes I am preparing.
For the best quality, It is suggested that frozen vegetables be eaten within 7-8 months.
Method For Freezing Peppers:
- Select fresh, delicate peppers.
- Wash peppers.
- Removed stems & cut peppers down the middle.
- Expel seeds & membrane. (I prefer keeping a few seeds with the batch I will be freezing, as I like the spiciness of the seeds when cooking).
- Cut peppers into strips, dice or cut, contingent upon how you plan to utilize them.
- Place portions in separate plastic bags or containers & freeze – as per how much you will be using per cooking quantity. Alternatively, freeze them all in one plastic container. Allow to defrost when you need to use them & freeze the remaining after use.
