Habs are the worse trying to keep them fresh. They wont air dry, will start rotting in no time. So I would just vac pack and freeze.

Since peppers get real soft once frozen (and thawed), I go ahead and slice them in half and de-seed them, They're much easier to work with when fresh, and take up less freezer space sliced. Plus you only have to don gloves once to slice them all up.

If you're planning on using them up in a couple or three months you don't even need to vacuum seal them, but doing so will greatly extend their storage life. Having some frozen in a ziplock bag and ready to use is always handy.

This post was edited by mecdave on Wed, Aug 27, 14 at 7:43