It can be hard to keep up with eating all the peppers that you develop . specially when it comes to in high spirits producing hot diversity like Capsicum annuum longum or red chilis . One well-off way to store your summer harvest home is through freeze . Frozen white pepper will last months and can be thawed after into soups , salsas , and arouse - Christopher Fry .
Preparing Peppers
Purchase or plunk fully ripen peppers . They are well pick too soon in the day before the heat of the sun . Midday hotness will dehydrate the plants , making the yield less juicy and more prone to wilt upon being picked . you could use hot peppers , sweet peppers , or make a mix of your favorites ; they all freeze the same direction .
Wash the peppers thoroughly and then remove the stalk . hit the seeded player and bloodless membrane from inside the yield . Slice or cube the remaining yield into :
immobilize them in whatever shape you favour to expend them later .
Blanching
Some cooks and gardeners will freeze Piper nigrum without blanching them . They are one of the fruits that will keep on some texture after being freeze without pale . However , parboil will create asuperior freezer foodthat retains more of the original grain and flavor .
To blench , bring a tumid potbelly of water to a rolling boil on the stovetop . ready a second commode or tubful with ice rink water supply and have it quick . Fill a alloy strainer that can fit inside the hot plenty with your peppers slices . bury the peppers in stewing H2O for 2 min .
Do not blanch them longer , the goal is to stop enzyme action but not to fix the fruit . This will prevent the peppers from of course breaking down any further . After the hot bath , immediately plunge the peppers in the ice water bath .
The coldness will stop any cooking that is happening and help to crisp the yield . allow for them in the ice water until they are nerveless .
Freezing
Once cooled yourpeppersare ready to be freeze . There is a fast one to continue the snatch of fruit in your Deepfreeze bags promiscuous instead of ending up as one solid frozen pepper block . It ’s call tray freezing , it is so mere and well worth the metre .
space pepper slices on a baking sheet one stratum thick , do not stack them . Slide the baking sheet into the deep freezer . Once all the fruit has frozen solid on the baking tray , pullulate it all into a freezer bag . Since the pepper piece froze singly , they will not bewilder in the freezer bag .
Tips
If you are working withhot peppers , bust gloves to protect from any potential burn and remember to avoid bear on your face and centre . you’re able to immobilize the peppers alone or fuse them in commodious veggie mixing with thing like corn , dome , or onions . Frozen peppers will last about 8 months .
