I recently came across a fierce sale on sweet bell peppers and decided to freeze them for later use. Let me walk you through the easiest method of preserving these recipe staples.
Most preserving books recommend blanching vegetables before freezing and that's a good idea for sturdy vegetables like green beans but I've found that it turns veggies like bell peppers and squash to mush. The first thing I do is give them a good wash and dry and then decide how I want to cut them up. Some I slice and some I dice depending on how they'll be used in future recipes.
Next, I lay them out in a single layer on a parchment paper lined baking sheet that will fit in my freezer. The paper prevents the pieces from sticking once they're frozen. Into the frezzer the sheets go for a couple of hours.
Once the pieces are good and frozen out they come ready for the next step. The frozen peppers easily pop off of the parchment paper and into plastic freezer bags. If you're using zip-lock bags be sure to squeeze out as much air as possible to prevent freezer burn.
I use my Food Saver to remove all the air and create an air tight seal. This thing is worth it's weight in gold to me for all the money it saves me in wasted food and food I can buy in bulk and repackage.
Here are my sweet pepper packages labeled with the amount, date and cut ready for long term freezer storage. Don't forget to label. It can be difficult to tell sometimes just what is inside those packs. I put 3/4 cup in each because that's about as much as I use in a recipe no matter what the recipe calls for, my husband is not a huge fan of bell peppers. My preserving guides state that peppers do not have to be blanched and will keep for up to 1 year at 0* if properly prepared and packaged.
Until next time,