The most common peppers are the mild, sweet, thick fleshed bell pepper; the even milder pimiento pepper; and the hotter chili and jalapeño peppers. Some gardeners include the much hotter serrano, cayenne and habanero among their favorites.
Freezing Peppers
- Bell and other sweet peppers can befrozenblanched or raw.
- Blanched peppers are good for use in cooking. To freeze halves, blanch peppers in boiling water for 3 minutes. Strips and rings are blanched 2 minutes.
- Peppers frozen without blanching are good to use in uncooked foods because they have a crisper texture. They can also be used in cooked food. Raw frozen peppers may be chopped or sliced and need no headspace.
- Remove the skins of pimientos before freezing. Peel deep red pimientos by roasting in an oven at 400 to 450°F for 6 to 8 minutes or until the skins can be rubbed off. Wash off the charred skins. Remove the stems and seeds before packing and freezing.
- Whole hot pepperscan be frozen raw after they are washed and stems are removed.
Be cautious when handling hot peppers. Wear plastic gloves and wash hands thoroughly with soap and water before touching your face.
Canning Peppers
Many types of peppers can be canned, butpeppers that are not acidified in the pickling process must be processed in a pressure canner because they are a low acid food.Let's Preserve Peppershas detailed instructions on canning this low acid food.
To remove the skin from peppers, use theoven, broiler or range top method. Small whole peppers do not need the skin removed.
To prevent whole peppers from floating to the top of the jar, slit peppers which will allow air inside the pepper to escape.
Marinated or Pickled Peppers
Marinated peppers are normally made with sweet red, yellow and green peppers. Note that marinated peppers are canned in an oil-vinegar solution. Because the oil in a closed jar at room temperature is a good host for dangerous bacteria, additional acidity must be provided. The USDA recipe adds bottled lemon juice as well as vinegar. It is also necessary to make sure the oil/pickling solution is well mixed and evenly distributed among the jars.
Use research tested recipes such as these to ensure the safety of your pickled peppers:
Here are some additional tips for using peppers in pickled recipes.
- One variety of pepper can be substituted for another in a pickle or relish recipe.
- For a milder flavor, bell peppers can be substituted for hot peppers. For safety, keep the total amount the same.
- It is safe to reduce the amount of a low acid vegetable such as pepper or onion in a recipe, but never add more in relation to the amount of pickling solution.
Crispy Pickled Peppers
When vegetables absorb calcium they become crisper. Some food preservers have used lime to crisp pickles, but the form of calcium in lime lowers the acidity of the product if the excess is not totally rinsed off the pickled product.
Pickles, including pickled peppers, can be made crisper by adding calcium chloride granules. Calcium chloride does not lower the acidity in the jar and is safer to use than lime. It is used in commercially canned pickles. Calcium chloride is available for home canning under the brand names of Ball®, Pickle Crisp™ and Mrs. Wages® Xtra Crunch™.
Follow directions on the label to determine the amount to use. The granules are added to the filled jar before the lid is applied.
Refrigerator Pickled Peppers
Pickles made with fresh peppers and brined in a flavored vinegar solution can be stored in a refrigerator for a short period of time.These are crisp and tasty on sandwiches or as an accompaniment to a meal.
Using yellow banana pepper rings in the recipe from the University of Maine Cooperative Extension for Springtime Refrigerator Pickles works very well.
Drying Peppers
Dehydrating peppers in a home dehydrator removes moisture quickly and under controlled conditions.
- For drying bell-type peppers and pimientos, select fresh, firm well-shaped bright colored peppers with thick walls. Wash, stem and core. Remove partitions and membranes.
- Peppers may be cut into 3/8 inch pieces or cut into 1/4 to 3/8 inch slices. Blanching is not needed. Place on dryer trays. Small pieces will need to be placed on a mesh liner to prevent falling through the tray.
- Start dryer at 140°F for 2 hours and then decrease temperature to 130°F until dry. They are dry when they are tough to brittle.
- Cool. Store in an airtight container in a dark, cool place.
- Exposure to light causes peppers to fade quickly.
- Dried peppers stored in the refrigerator or freezer will retain their color best.
Note:The skins of large pieces of rehydrated peppers tend to be tough. Reduce this problem by chopping or grinding peppers to a powder in a blender. Use to season stews, soups and other dishes, or mix into sour cream for a dip. Combining several varieties of peppers, onions and spices makes a tasty seasoning mix. Whole pods of dried hot peppers can be blended to a powder to make cayenne pepper of chili powder.
Diced chili peppers dry faster than whole ones resulting in better color and aroma. Chilies can be dried whole if conditions are dry and warm enough and the environment is free of insects. Dried whole chilies should appear shriveled and dark red and feel crisp. Remember to wear gloves when preparing hot peppers for drying.
Air Drying is possible with good air circulation if the humidity is low.
- To air dry small hot peppers, slit them with a knife. Then use a large needle to run a heavy thread through the stems of the peppers. Hang the string of peppers in a room where the air circulates freely. It may take 3 to 4 weeks for strings of peppers to dry. High humidity can cause the peppers to spoil before they dry.
Sun drying requires low humidity and daytime temperatures higher than 85°F. This method is generally not satisfactory in Pennsylvania.
References:
Andress, E. & Harrison, J. (2014, updated 2020). So Easy to Preserve, Bulletin 989, Cooperative Extension. University of Georgia.
Colorado State University Extension. (2020). "Keeping Food Safe: Chili Peppers".
Sovie, K. (2014). "Let's Preserve: Refrigerator Spring Pickles". University of Maine Cooperative Extension.
Venema, C. (2015, January 21). "Michigan Fresh: Using, Storing, and Preserving Peppers". (HNI25. Michigan State University Extension.
Zepp, M., Hirneisen, A., & LaBorde, L. (2023, July 6). "Let's Preserve: Peppers". Penn State Extension.
