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Freezing peppers before canning?

Posted by jennieboyer 8 (My Page) on
Mon, Jul 16, 12 at 10:07

I have a handful of fresh banana peppers and another handful of fresh jalepeno peppers that I want to can. It seems like a waste to do the whole brining, canning, etc. ritual for what is probably one pint of peppers once they are all cut up. I will have a lot more coming in soon, but probably a handful or two at a time.

If I want to can them, can I freeze them first? It would probably only be a few weeks, but obviously the peppers won't last that long fresh.

If I can't freeze them for canning, interested in any other ideas for them. Not really wanting to fry them, and not a big fan of stuffing them with a lot of cheese.


Follow-Up Postings:

RE: Freezing peppers before canning?

Peppers, if frozen first, turn far to mushy when thawed to waste time canning them IMO. Really poor pickling quality.

But they freeze exceptionally well to use for later cooking so that is what we do with most of our peppers. Fast and easy to do.

But if it is pickled peppers you want then freezing isn't the way to go. Pickle them as they become available. JUst make up the brine and keep it in the fridge.

Just like cukes and other foods to be pickled, if you want enough to make a full batch at one time then you have to grow many more plants. It is the only way to have enough to do at one time.


RE: Freezing peppers before canning?

Thanks for the quick reply, Dave. That's what I suspected. I'm afraid I am on my way to MANY more plants next year. I spent all morning researching different colors of cherry tomatoes for planting next year. I have the bug......(the good bug)......

RE: Freezing peppers before canning?

One thing you can do to avoid processing one or two jars is to make another recipe that uses the same processing time (usually would be another type of pickle).

You can combine a few jars of each batch to get a full load, or at least closer.

Also, remember, you don't have to use a huge water bath canner. Use any pot that is tall enough to cover the jars with 1-2 inches of water. Just be sure you've got a rack or towel in the bottom to avoid direct contact between jars and pan. You can process smaller amounts this way, but still uses the fuel.

Freezing is a great way to go for cooking uses though as Dave said. I do many bell peppers and roasted mild chilies that way.


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