To start with, I'll give you a glimpse of how I freeze my sweet peppers. It's really pretty simple.
If you have the time to chop (which I didn't this year), I would suggest blanching them. If you add this extra step, you will help stop the enzymes that cause the breakdown of nutrients. To do this, simply chop the peppers into the size you wish to use them as, drop them into boiling water for 2 minutes or steam them until tender, and then cool them in ice water for the same amount of time to stop the cooking process.
My favorite method of bagging things for the freezer is to portion out meal size portions into sandwich baggies and then place these into a gallon zip lock, which I will reuse and redate from year to year. I have found this keeps my foods easy to use, keeps them from being frosted, and is more economical than lots of smaller freezer bags.
And that's that. I love to pull out sweet peppers for not only our pizza toppings, but also for casseroles, stir fry, or other dishes!
Another favorite way to preserve peppers is pickling banana peppers. This is a tad bit more involved, but it is well worth it for me.
The next pepper preserving recipe I would like to try is pepper jelly for our pork chops. Anyone have a blue ribbon recipe? :)
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Tools of My Trade
The recipe for my pickled peppers was adapted from this preserving guide, which includes the complete instructions and process as well as many more wonderful recipes!
This little salad spinner is perfect for spinning water out of peppers and berries for freezing, which greatly improves the quality of the frozen produce. Not only that, but it is wonderful to spin batches of lettuce from the home garden, helping the lettuce to last longer in the fridge.