How to Freeze Bell Peppers

Three Parts: Preparing Bell Peppers Freezing Bell Peppers Storing Frozen Bell Peppers
An overabundance of produce is a shame to waste. If you found a great deal
on bell peppers or your plants were very successful, consider freezing the
excess for use all year round.
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Choose bell peppers that are ripe and crisp. Use overripe peppers immediately
in your cooking.
Rinse the surface of the bell peppers in cool running water.
Cut them in half with a sharp knife. Remove the seeds and the membrane inside
the pepper.
Cut them in vertical strips or dice them, depending upon how you like to use
bell peppers in recipes. You can also do a portion of each and freeze them
separately.
[1]
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Find a cookie sheet that will fit in your freezer. Rearrange the contents of your
freezer to ensure the cookie sheet has a flat space on which to rest for an hour.
Cover the cookie sheet with parchment paper or wax paper to prevent the
vegetables from sticking to the tray.
Spread out your strips or your diced bell peppers. Ensure that they arent in
clumps. Each piece of pepper will need air to circulate around the entire piece.
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Part 1 of 3: Preparing Bell Peppers
Part 2 of 3: Freezing Bell Peppers
Page 1of 4 How to Freeze Bell Peppers: 14 Steps (with Pictures) - wikiHow
6/17/2014 http://www.wikihow.com/Freeze-Bell-Peppers
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Flash freeze the peppers by placing them inside the freezer. Your freezer
should be 0 degrees or below.
Leave them in the freezer for 30 minutes to one hour. Check that they are
individually frozen when you remove them.
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Lift the bell peppers from the parchment paper with a spoon or flat spatula.
Pour the peppers into small freezer bags, approximately one-half to one cup
(90 to 175 g) at a time.
Squeeze all the air out of the freezer bag. Seal it tightly. If you have a vacuum-
sealing machine, it will keep your bell peppers even fresher.
Label the bag with the contents and date.
Store the vegetables in your freezer for up to eight months.
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While most foods need to be blanched before freezing, bell pepper
hold up and are more versatile when they are flash frozen without
blanching. If you want to blanch them for use in cooked recipes, like
chili or lasagna, you can submerge the strips for two minutes, then
place them in an ice bath for two minutes before flash freezing them.
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Part 3 of 3: Storing Frozen Bell Peppers
Tips
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Bell peppers
Water
Cutting board
Knife
Cookie sheet
Wax paper/parchment paper
Freezer
Freezer bags
Spatula
Vacuum-sealing machine (optional)
Marker
1. http://food.unl.edu/web/preservation/freezing-peppers
2. http://www.home-ec101.com/back-to-basics-freezing-bell-pepper/
3. http://nchfp.uga.edu/how/freeze/pepper_bell.html
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Categories: Articles Featured | Fruits and Vegetables | Freezing Food
Recent edits by: Maluniu, Deniseke, BR
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