Preserve Your Pepper Harvest


| 10/23/2013 7:53:00 AM


Erin SheehanOur garden grows peppers like nobody’s business. Jim and I would have to eat about a pepper a day each all year long to keep up with our production. Last year we harvested bushels of bell peppers and froze 26 quart packages. Come July this year we still had 8 packages in the freezer as we started harvesting a new crop!

Although we have given away dozens, we still have too many to store in the chest freezer this year. Although I’m sure Grandma canned peppers, I haven’t ventured into that territory yet. There is a great alternative – roasting. Roasted peppers are tender and delicious. They cannot be beat on homemade pizza or in any Mexican or Italian dish. Roasted peppers are easily frozen and they take up far less room in your freezer than non-roasted peppers due to their loss of liquid and rigidity.

You can roast any kind of pepper. We plant anchos and bell peppers and roast both. I only roast those that have turned red, but I imagine you could roast green ones if you like.

Garden peppers ready to be roasted

The process of roasting them is not difficult, although after you have done it you may appreciate more why they are so expensive in the jars you find in the supermarket! Ready to get started?



1. Carefully clean your peppers. It is best to leave the stem on so they are easier to turn.



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