Freeze peppers?

truwestNovember 10, 2010

I have a large number of jalapenos and habaneros that I picked in anticipation of a freeze but do not have time to pickle, jam or can right now. I thought I would deseed and core them before freezing. Has anyone done this and how usuable are they once you thaw them?


Thank you for reporting this comment. Undo
zabby17(z5/6 Ontario)


I have done this often and it works very well.

For small peppers like jals and habs it's easy to cut in half, seed and core, then freeze.

When you thaw them, they'll have become soft, but they keep their flavour very well and will work just fine in anything where they'll be cooked anyway.

One other thing you might find useful is to spread them on a cookie tray and freeze for a few hours, then when they are firm pack them into a Ziploc freezer bag; by getting them frozen somewhat first, you make it easier to take out however many you want later; otherwise they are more likely to clump and stick together in the freezer.

Or else you can freeze them in packages of the size you want to use. (I have a package in the freezer right now that contains chopped sweet and hot peppers in exactly the amount I know I'll need to make a double batch of Annie's salsa, because I've got the tomatoes to make a double batch in there as well.)

Congrats on your harvest!


    Bookmark   November 10, 2010 at 3:09PM
Thank you for reporting this comment. Undo

I freeze many peppers each year. Not only raw ones, but I also like to roast many of them on a dry cookie sheet in the oven and then freeze them that way. Wonderful flavor and great for all kinds of uses -- pasta sauces, pasta salads, pizza topping, panini, antipasto platters, whatever.

    Bookmark   November 10, 2010 at 6:56PM
Thank you for reporting this comment. Undo

Thanks for the suggestions. There is nothing more dissapointing than to go to the trouble of putting something up, only to find that it is tasteless or yucky when you go to use it. Now that I got the green light, I will start coring and seeding tomorrow and pat myself on the back for not letting something go to waste!

    Bookmark   November 10, 2010 at 9:08PM
Thank you for reporting this comment. Undo
zabby17(z5/6 Ontario)


Agreed! That has happened to me!

You'll not only pat yourself on the back when you freeze them tomorrow, but your future self will really thank your current self when setting out to make something with these and finding them all prepped!


    Bookmark   November 11, 2010 at 12:05AM
Thank you for reporting this comment. Undo
greenmulberry(5-Iowa City)

I always just rinse hot peppers, dry, and toss whole into freezer bags. I don't seed them, not that I have anything against it except I am usually trying to get them in the freezer and off the counter as soon as possible, and I am lazy.

If I want to seed them when I use them I just seed them frozen. Or I might want to use them with the seeds, as in jalapeno slices on a pizza or something.

    Bookmark   November 11, 2010 at 7:24PM
Thank you for reporting this comment. Undo

DH and I chop them up and put them in gallon bags, then push them flat so they are about 3/8" thick sheets. For the hot ones, DH uses smaller bags as we don't go through them like bell peppers.

Then when we need them, we open the bag and break off a chunk. It can be tossed in soup/stew/meat that is cooking, or run under warm water to thaw (does not take long) and tossed on pizza or rolled with what ever else we want in a tortilla shell.

We do the same with onions, and don't notice any difference in taste.

    Bookmark   November 12, 2010 at 11:25AM
Thank you for reporting this comment. Undo

Agreed, peppers are one of the best veggies to freeze. I generally go with whole for my hots, and cut in half and cribbed together for my bells and bananas. Grocery store peppers get kinda pricey in the winter, and my buddies wouldnt know what to do if i didn't make sausage and peppers at least a few times during football season. I also take a few of my best, red-ripe bells and make stuffed peppers. Wrap them individually in foil, freeze, thaw when needed.

    Bookmark   November 16, 2010 at 9:06AM
Sign Up to comment
More Discussions
Making Garlic or Herb Infused Oils at Home
Now that I figured out the new format, I can post this...
Citric acid - powder or crystal form
I have been making simple jams for years but have been...
Is my turkey stock too thick to can?
I made stock two nights ago, last night I went to skim...
SaraBeth Williams
Roasting previously frozen peppers
Has anyone had any experience either oven roasting...
preserving venison
I have questions for those of you that harvest and...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™