Preserve the Harvest Series: How to Store and Freeze Hot Peppers

PRESERVE THE HARVEST SERIES: HOW TO STORE AND FREEZE HOT PEPPERS 

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money.  A sane approach to sustainability!

Next up…How to Store, Preserve and Freeze Hot Peppers

Preserve the Harvest: How to Store & Freeze Hot Peppers LET’S TALK HOT PEPPERS

Preserve the Harvest: How to Store & Freeze Hot Peppers WHEN TO BUY HOT PEPPERS

Hot peppers usually take the full season to develop the best color and flavor. Fall is the perfect time to get hot peppers at their very best.

 

 

WHERE TO BUY HOT PEPPERS

It is best to buy your Hot Peppers straight from the source or as near the source as possible.  Farmer’s Markets are brimming  with hot peppers this time of year. If this is not feasible in your area, the next best bet is at a whole foods type store that sells organic and pesticide free produce. Major markets are now keying in on customer preference and offering more of a selection on organic produce. This can also be a great option.

HOW TO CHOOSE THE BEST HOT PEPPERS

Drying - Dehydrating peppers is simple to accomplish and yields such wonderfully concentrated flavors. When choosing hot peppers look for skin that is glossy and firm. Some peppers may have “corking” which is striated marks or scarring on the skin. This is harmless and in some cultures is preferred to the smoother non-blemished skin. Some say the corked peppers tend to be hotter.

HOW TO STORE HOT PEPPERS

Store your fresh Hot Peppers in a paper bag in the crisper section of your refrigerator. Peppers will only keep for about a week so consider alternate ways to preserve your bounty. Pickling, drying or freezing are all excellent options with great results. I am in the process of fermenting many of my hot peppers for what I hope to be a delicious Tabasco type sauce.

Here are a few techniques I have used with great success.

Drying - Dehydrating peppers is simple to accomplish and yields such wonderfully concentrated flavors. Drying Hot Peppers

How to freeze Hot Peppers Hot Pepper Sauce

Recipes and How to’s

HOW TO FREEZE HOT PEPPERS

4.5 from 2 reviews
How to Freeze Hot Peppers
 
It is important to be careful when handling peppers. The capsaicin which produces heat in peppers can leave a residue on your hands. When it comes in contact with your eyes or sensitive skin, it can really burn. Capsaicin is found concentrated mostly in the seed and veins of the pepper. Always wear gloves for protection.
Ingredients
  • Hot Peppers
Instructions
  1. Rinse peppers, core and remove all seeds.
  2. Slice, chop, or dice according to preference.
  3. Flash Freezing
  4. Place parchment or wax paper on baking sheet.
  5. Spread prepared peppers evenly onto baking sheet. Best results if peppers do not touch.
  6. Place in coldest part of freezer and freeze peppers.
  7. Once peppers have frozen, remove from paper and immediately place in heavy duty freezer bag.
  8. Remove air from bag as much as possible.
  9. Label and date bag.
  10. Return bag to freezer.
  11. Freezing in portion size
  12. Place peppers in heavy duty freezer bag in portioned amount for individual recipe.
  13. Label and date bag.
  14. Freeze.
  15. Return bag to freezer.
Notes
Freezing peppers to be used as needed in varying amounts is best done with the flash freeze method. Peppers will not stick to each other and will make it easier to grab a handful here and there.

If freezing in specific portion sizes for recipes, it is okay to go for the quick method, because the peppers will separate as they thaw and it is not such a big issue when you are using the whole bag.

 How to Freeze and Store Hot Peppers shared with:

God’s Growing Garden: Tuesdays with a Twist *Memories by the Mile: Treasure Box Tuesday * Lou Lou Girls * Mandy’s Recipe Box: Totally Talented Tuesdays * April J Harris: Hearth and Soul * New Mrs Adventures:Tasty Tuesday * Creative K Kids: Tasty Tuesdays *Simply Sweets: Party in your Pj’s * Crafty Wife: The Wednesday Roundup * Smart School House: Whimsy Wednesday *Craftie Allie: Worthwhile Wednesday * To Work with my Hands: Wake up Wednesday *Weekend Craft: Creative Spark *The Blissful Bee: Work It Wednesday *Lamberts Lately: Create it Thursday *Sweet Haute *Organize 31: Inspire Us Thursday * The Newlywed Pilgrimage: Moonlight and Mason Jars *The Simple Homestead: HomeAcre Hop *Once Upon A Time: From the Farm Blog Hop *What’s on the List: Say G’day *2 Crochet Hooks: Snickerdoodle Sunday

 

 Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comments

  1. Carol says

    All manner of hot peppers thrive in my garden (not so much the sweet ones). I froze a harvest’s worth four years ago and am just now finishing them. They haven’t lost an iota of their heat.

  2. says

    Hello cute lady! This is a fabulous post. Pinned. We couldn’t think of anyone better to party with. We hope to see you tomorrow at 7 pm.
    Happy Sunday! Lou Lou Girls

    • says

      I started making hot sauces last year with varying degrees of heat and love adding it to what I am cooking for a little extra kick. This years sauce is going to be HOT! The peppers were smoking hot fresh, so I can only imagine the heat after their fermented.

  3. says

    Shari, another great post. I really think you should get all your amazing preserving pics and recipes together and make a beautiful cookbook for others to purchase. Terrific post. Carrie, A Mother’s Shadow

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