How my wife and I preserved our green and yellow peppers this year:
When I eat something with peppers in them, particularly the green ones, I have an aftertaste that lasts for days. Interestingly enough, my neighbour wanted to make us a red pepper soup, and I was dreading the experience. However, she discovered a unique way to solve my problem. The good news is that I was not bothered at all. Apparently, it is the oil just under the skin that bothers people, and when the skin is removed the oil is also removed. One can still taste the pepper, but with no lingering side effects.
We now do what she did:
1) roast the peppers on the BBQ until they were blackened.
2) immediately take them off and put them into a paper bag and seal it, leaving it until they are cool.
3) The blacked skins are then very easily removed.
Because we did a bushel of peppers, we had to preserve them, so
4) we sliced them to be about 1/2 inch wide
5) lay them on waxed paper on a cookie sheet, and then put them in the freezer.
6) the next morning, we gathered them up, and put them into zip lock freezer bags.
Now we have roasted peppers ready for use in stews, soups, spaghetti sauce ….
-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown