Today’s lesson is easy as kindergarten.
If you have a lot of peppers in your garden, or even have an extra you bought at the store, you can freeze them as easy as pepper pie. The Damsel wondered if this basket might be a “peck” of unpickled peppers.
A little research reveals:
peck (pk) a traditional unit of volume, formerly used for both liquids and solids but now used mostly for dry commodities such as grains, berries, and fruits. A peck is 2 gallons, 8 quarts, or 1/4 bushel. In the U. S. customary system, a peck holds 537.605 cubic inches or approximately 8.8098 liters. In the British imperial system, a peck is a little larger, holding 554.84 cubic inches or approximately 9.0923 liters. The word "peck", originally spelled "pek", comes from the name of a similar old French unit; the origin of the French unit is not known.
The Damsel does not want to measure the cubic inches of her basket. The Damsel is afraid of math. But eyeballing the basket–it’s probably close to 1/4 bushel. So there you go. A peck of peppers.
Ahem. Back to the freezing project.
Cut ‘em in half and pull out the seed thingy with your fingers under running water.
Slice lengthwise and then across to create a dice. You can cut them anyway you like, really, but the Damsel does this because pretty much anytime she uses peppers, she cuts them small. There’s Bigpepperpiecesphobia at the Damsel’s cottage.
At this point you can freeze the peppers in whatever way seemeth you best. The Damsel likes to “flash freeze” the peppers first. Here’s the reason: if you put the peppers in a freezer bag/container/whatever now, they will freeze together into a lump, and you’ll have to thaw them before use. If you “flash freeze” them first, the pieces will remain individual, like little bits of green glass, and you can pour out just what you need. The Damsel put a silicone mat inside a cookie sheet and spread the chopped peppers out in a single layer, then popped it into the freezer as is, uncovered. You don’t need the mat, but after they’ve frozen, it’s simplicity itself to pull the mat up by the corners and pour the peppers into a freezer container. The Damsel let them freeze about two hours before making the transfer.
Because she is an overachiever she even did red bell peppers.
You can do any type of peppers this way. Think how easy it will be to reach inside one of these bags for a handful to sprinkle on an omelet or what-have-you.
I just want to give you the head’s up that your blog would make an excellent book–and if you ever decide to go that route, whether finding a traditional publisher, or just making your own blog books–please let me know! I definitely want a copy.
Carry on
Thanks, Josi! That means a lot, coming from you.
ooh very nice! I love how you did that. I always need peppers but never have them on hand because I buy them thinking I’ll use them (and then don’t) and they just get moldy. So the next time I go to the store I don’t buy them and lo, I need them. I guess I’ll be growing bell peppers next year.
Wonderful – you solved my “frozen in a lump” problem. I’ve frozen peppers this way for years, usually in snack-size zip loc bags -never thought of freezing them on the cookie sheet – Thanks Miss Damsel…
I had to pull off all my peppers due to frost and we have been trying to eat them quickly . I do not want to eat another pepper for a very long time so will promptly put them in the freezer. Thanks for that!
This quick freeze dry method works with freezing other things as well, of course–like raspberries, blueberries, chicken tenders, whatever-then transferring them to freezer bags.
ain’t it great!
Way cool! Now…where to get me a bunch of peppers?? haha
I love a good flash freeze. I use that for my bananas that are turning too fast- slice them up and flash freeze. Also peach and nectarine slices. Great for smoothies later! I’ve done zucchini chopped or grated as well. I never even considered doing peppers! Thanks!
[...] freezing bell peppers [...]
Darling Damsel, I love you blog it is so fun! I was wondering, do the peppers get mushy when you thaw them? I love peppers and hate it when they go bad because I am the only one in the house that will eat them. But I can’t stand mushy peppers. What is your expert opinion?
I loveth thou humor, damsel, you are a hoot!. I grow different varieties, and love the taste in omlets, salads etc. Funny how I never thought to prep the extra like this. I do it with onions. The flash freeze would be great to get individual portion conrtol instead of the lumps I break off! Yeah, write a book, it would make a great gift for all, esp, a bride-to-be!
You’ll be happy to hear that the peppers don’t go mushy. They are a little softer than raw but not much. Yay!