My peppers are ready tomato's are not can I freeze peppers or how long will they keep thanks for your help

Question

My peppers are ready tomato's are not can I freeze peppers or how long will they keep thanks for your help

Answer 1

sure, you can freeze them. just cut them into chunks and put them in a ziploc bag.

Answer 2

they will be a bit mushy when you defrost them

whats the point in growing them then freezing and defrosting them, you might as well have gome to the supermarket

use them now i would recommend some gorgonzola stuffed peppers breadcrumbed and fried in a little olive oil and garlic

Answer 3

You can just put them whole in a ziplock bag and toss them in the freezer. Yes, they will not be crispy when you thaw them out, but they will still be good for stir-fry, soups, etc. I bag them like this and use them all year until the next crop. They freeze well! You can also hollow out the large ones and make stuffed peppers (fill with meatloaf mixture) and they're ready to stick in the oven for a quick meal anytime.

Answer 4

Ziploc has the new vacuum freezer bags so they do not get freezer burn. Good luck

Answer 5

I put all of my cayenne peppers on homemade "ristras" out of the direct sun, but outside under shade to dry out..they take  8 to 10 weeks to do so..I grind mine up after awhile for fresh cayenne pepper and leave some on the ristras for ornamental too..but can still use them if you want...These in the picture are all red now...

http://www.flickr.com/photos/28022122@N0...

http://www.flickr.com/photos/28022122@N0...

Answer 6

....we like the hot sauce we can make with the peppers and tomatoes, squash, radishes and various other tubers from srping and summer

..I cut, deseed and freeze some, also foodprocess whole, many other peppers...heheheh, some of my friends really applaud the 'psycho hot sauce' that can be made from the ground pepper seeds and a little vinegar, tomato and a few squash and carrot pieces, along with onios etc.,etc.

...the peppers that are food processed freeze well, and are texturally irrelevant in picante sauce....pico-de-gallo is doable by using fresh onion and celantro, lemon, etc and adding the summer peppers as a spice

...in spagetti or pizza sauce the peppers also peform excellently

....of course in the situation where your pepper quality may be important as a fresh product, a store bought pepper is always available....but after a successful harvest, we often have extras that we can't seem to find enough homes for

....the large chilies make really nice decorations too

...they thin skinned and dry well, and can be braided

...as for abundant tomatoe harvest, aside from suppling our friends, we food process and make sauces that we 'can' and save to eat later