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Tue, Aug 19, 14 at 19:49
| In the past, when I've frozen my big Peppers, I've always charred and removed the skin, split them open, removed the seeds, then spread them out flat and FoodSavered them. This year I have lots and was wondering what would happen if I just tossed them whole into the freezer. Does any one have experience doing this? |
Follow-Up Postings:
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| I've blistered Hatch and frozen them whole, I'm not sure if they are heavier skins than Anaheim, am thinking they are but the skins come off easily when thawed. The stem ends pull right off too, bringing most but not all of the seeds with them. I usually put 4 in a quart zip bag, put the quart bags into same gallon bag if not using my food saver. |
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| I don't blister or do anything to mine before freezing. Skins are fine with me but no, when not roasted or blistered first the skins don't just slip off when thawed like they will with tomatoes. See more of this same discussion in the current thread linked below. Dave |
Here is a link that might be useful: Freezing Peppers
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| I just freeze them whole, cutting off the top and de-seeding with a melon baller or teaspoon.. No blanching, no peeling, just pre-crisp and vacuum seal. I haven't noticed a need to peel them, but mine are pretty thin-skinned for whatever reason. They're a little limp when defrosted, but they still grill/char just fine. |
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| I froze one and then defrosted it. It had almost the same integrity as fresh, but the skin didn't slip off at all. So, I charred all of them, including the stray jalepinos and habaneros. I'll take off the skins later, deseed them and then freeze them whole. Thanks for all your input. I do like the skins off the big pepper tho. |
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| I should have worn a mask, as well as gloves, to wash the skins off the jalepinos and habaneros. The fumes about got me! Now I have one large ziplock rolled-up in the freezer with a single layer of about 20 various types of hot peppers ready for future use. |
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