Preserving peppers.

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Blog entry by jroot posted 09-26-2010 04:58 PM 11777 reads 1 time favorited 6 comments Add to Favorites Watch

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

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hardiness zone 5a

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6 comments so far

View MsDebbieP's profile


14694 posts in 3841 days
hardiness zone 5b

posted 09-26-2010 05:46 PM

that sounds easy

a bushel!!!! good for you.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

View Iris43's profile


3811 posts in 3471 days
hardiness zone 5a

posted 09-26-2010 07:42 PM

Nice work! The freezer must be filling up. :)

-- 'To plant a Garden is to believe in Tomorrow'

View Radicalfarmergal's profile


4312 posts in 3104 days
hardiness zone 5b

posted 09-27-2010 08:33 AM

This year our pepper plants have just been producing and producing. I am going to try to pickle some as well as preserve some using your method. Thanks for the tutorial.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View Bon's profile


7374 posts in 3621 days
hardiness zone 5a

posted 09-27-2010 10:33 AM

Great idea Jroot.I’m glad you found a trick so the peppers don’t bother you.I will be sure to pass this tip on to others when I hear them complain about peppers.I too have a few bags frozen for soups,chili and spaghetti sauce.

-- Bon,Hastings, 5a....Always room for one more

View Greenthumb's profile


2290 posts in 3661 days

posted 09-30-2010 12:19 PM

my peppers are now on the BBQ, paper bag in hand


-- just one more rock, and the garden is done ; )

View jroot's profile


5121 posts in 3471 days
hardiness zone 5a

posted 09-30-2010 03:26 PM

I should have added that we don’t open the bag before 15 minutes, as there is steaming going on in there. My friend got a nasty burn when she opened hers too soon.

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

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