EntranceHow to freeze fresh bell pepper for the winter: whole or in pieces? How to freeze bell pepper for the winter correctly whole and in pieces: step by step recipes.
Do you like stuffed peppers? I'm sure yes! This is our number one dish this season. In winter, alas, it is also often no longer possible to cook it - the prices for pepper at this time of the year bite painfully, and the quality of vegetables leaves much to be desired. Therefore, harvesting bell pepper for the future is the most suitable option. There are several ways to prepare it: roll already stuffed peppers, pickle whole peppers, or freeze them. The last method is by far the easiest. Now I will tell you in as much detail as possible how to freeze pepper for the winter for stuffing quickly, simply and so that it takes up a minimum of space in the refrigerator. The option is perfect for both freezing and freezing. a large number peppers, and for a rich harvest. In any case, the harvesting process will not take much time.
Frozen peppers can be stored for quite a long time - up to a new harvest, but, of course, it is eaten much earlier.
For preparation you will need:
- bell pepper - in the desired quantities,
- a dense cellophane bag or cling film.
How to freeze peppers for the winter for stuffing:
Peppers for freezing are better to choose approximately the same size and shape, small in size - those that are ideal for stuffing. Wash them well. We cut off each “hat” - about 1 cm. Then, carefully, using a knife with a long blade, cut out the core and cut off all the veins.
When all the peppers are cooked, pour water into a saucepan and bring it to a boil. As it boils, we load several peppers into it and boil them for literally 30 seconds, a maximum of 1 minute. It is important not to overcook the peppers here. They should only slightly change color and become a little softer. To make it easier to keep track of the degree of readiness of peppers, it is better to load them into boiling water in portions of 4-8 pieces (depending on the size of the pan).
Next, the peppers must be thoroughly dried - when wet, they will simply freeze tightly to each other. Most fast way- Pat them dry with paper towels inside and out. Or let them dry naturally, but this will take quite a long time - at least 1.5-2 hours. Excess moisture will not only make the peppers more brittle, but will also negatively affect their taste.
Well, now dried peppers can be packaged in bags. To do this, first we add them one to one, forming a kind of train of peppers. The number of peppers in the "train" is up to you. The main thing is to put in one bag of peppers for one cooking. I used 3-4 peppers. This compact molding method saves a lot of space in the freezer.
Next, we hide the resulting “train” in a plastic bag, trying to let the air out of it as much as possible when tying, but at the same time not crush the peppers. Or, alternatively, you can tightly wrap the peppers with cling film.
Ready! We send the peppers to the refrigerator, where they will calmly wait in the wings.
Using this pepper is easy. Remove the freezer bag from the freezer and chill for 1-2 minutes. We separate the peppers (they are separated very easily) and send them under a stream of cool water. The peppers will thaw a little, and it will be possible to stuff them with stuffing and then cook as usual.
Good luck with your preparations!
How to freeze properly bell pepper? Choose bright, ripe fruits - they retain their taste and aroma better
For freezing, choose ripe, brightly colored fruits, with thick walls and no signs of damage and spoilage - it is these peppers that have the richest aroma and taste.
How to freeze bell pepper for the winter?
Wash the fruits, dry them with paper towels and proceed to harvesting.
Remove the stalks, seeded core, and hard white inner walls. It is not necessary to wash the peppers from the inside: excessive moisture will worsen their taste.
Cut into quarters, slices or cubes - choose the method that you most often use when preparing fresh peppers.
Lay out the tray with a cotton towel, spread the pieces on it in a single layer and cover them with a cloth on top.
Place the tray in the freezer for two days to completely harden the pepper.
Pack the pieces in airtight containers or bags and place them back in the freezer.
Pepper can be added to soups, stews, sauces and other hot dishes without defrosting. If you want to cut into smaller pieces, soak them in hot water for a while, but do not defrost completely, otherwise the pepper will become too soft.
How to freeze bell pepper for the winter? Pieces - for soups and stews, whole - for stuffing
How to freeze bell peppers for stuffing
For stuffing, you will need ripe, large fruits of the same size, without signs of spoilage and rot. Before freezing peppers, they should be washed, dried, caps, stalks and core removed. You can freeze peppers already stuffed, it will be easy to cook from them - just get them out of the freezer and send them to the oven, but in this form they take up a lot of space. The easiest way is to freeze the peppers, and then fill the already frozen vegetables.
Arrange the peeled peppers in a single layer on a parchment-lined baking sheet and place in the freezer. Leave for 24-48 hours.
When the peppers are completely hardened, carefully fold them into a pyramid, one inside the other, and pack them in bags. Be sure to bleed all the air out of the bags and check for holes. If you store bell peppers in open bags, they will quickly lose their flavor, become dry and hard.
You can blanch the fruits before freezing so that they cook faster and become more tender. You do not need to defrost the pepper - fill it with stuffing and send it to the oven. Enjoy your meal!
Bell pepper is considered one of the most useful products daily diet. In count useful substances no vegetable can compete with it. Dishes prepared with fresh bell peppers are especially tasty and fragrant. The red color of the vegetable gives a festive look to any salad. To such a special product all year round brought benefits and pleased with its taste, it is worth learning how to properly store and freeze it at home.
How to freeze bell peppers for the winter
The main type of storage of vegetables with a high juice content is considered to be freezing. This process ensures the preservation of useful substances, color and shape of the product. The main difference in the types of freezing of bell pepper is the method of its preliminary preparation. When choosing, first of all, they are repelled from dishes that will later be prepared on the basis of a semi-finished product. It is also worth considering the volume of the freezer and its shape.
Freezing pepper is of three types:
- pieces
- entirely
- in the form of a complete semi-finished product
The first type is used for further preparation of soups, stews and salads. Its main advantage is significant space savings in the freezer. Tightly compacted pieces allow you to prepare a large amount of pepper for the winter. In this case, the product will not interfere with the opening of the door and will not create additional inconvenience.
The second type is suitable for stuffing and decorating. festive dishes. Once thawed, whole peppers can be sliced and garnished with salads and other appetizers. The cavity inside can be filled with minced meat, cheese or fried vegetables. In any case, everything is repelled by the imagination and skills of the cook. This type of storage makes it difficult to harvest a large amount of product and requires a larger storage chamber.
The third kind is suitable for long-term storage and helps to save a lot of time, which in the future will be spent on cooking. After processing and drying whole sweet peppers, minced meat, fried vegetables and rice are placed inside. You can start the preparation with boiled carrots with spices. Peppers stuffed in this way are completely ready for further processing. It can be cooked in any way: boil, stew or fry. Next, the semi-finished product is packed and sent to the freezer. Such blanks will require a lot of space, but the use of the method can significantly speed up and facilitate the culinary process.
How to freeze bell peppers? Freezing instructions
The process begins with the selection of fresh and large fruits without damage. Any damaged parts during preparation must be cut off. It is important to choose high-quality peppers with the thickest walls. Such vegetables freeze better and retain a large amount of nutrients. Priority should be given to fruits from your own garden. Store-bought bell peppers are most often waxed and processed. chemical compounds for better storage.
Next comes the cleanup. It is mandatory to thoroughly wash each fruit. After that, they start cleaning: the partitions and seeds are removed, and the legs are carefully cut off. To remove the insides of the pepper and not damage its juicy walls, everything is done by hand. At this stage, it is worth making sure that there are no seeds left inside. To do this, the blanks are additionally rinsed in water.
The next step is drying and getting rid of any signs of moisture. It is necessary to properly lay out all the vegetables on a dry towel and wait for them to dry completely. You can speed up the process with napkins and towels, but it is recommended to let the pepper dry in the open air for at least an hour. After that, proceed to cutting into slices or slices. The type chosen depends on which hostess liked the recipe.
After careful preparation, the pepper is placed on a towel or kitchen napkin made of cloth, which spreads to the bottom of the freezing chamber. You can use a special plastic tray. Whole peppers are placed one inside the other in the shape of a pyramid. This will save space and prevent damage to the edges. It is advisable to cover the stacked vegetables with a cloth so that air does not enter them when the freezer is opened. The blanks are left in the freezer for two days, after which the frozen peppers are taken out and packaged in tight plastic bags or special containers for frozen vegetables. This method of storage will provide vitamins for the whole winter and is perfect for enriching a variety of recipes.
The optimum temperature for quick freezing of fresh bell peppers is considered to be 20 degrees below zero. In this mode, the products do not lose nutrients and remain more elastic during subsequent defrosting. The shelf life of such stocks can vary from six months to 10 months. It all depends on the initial state of the fruit and compliance with all harvesting rules.
Secrets of cooking dishes based on frozen bell pepper
To prepare first courses, semi-finished products are added to hot water immediately after they are taken out of the freezer. So vegetables give all their flavor and do not lose their bright saturated color. It is important not to keep them in boiling water for a long time, so that all the useful substances remaining in them are preserved in sufficient quantities. Frozen Peppers Are Best for Cooking vegetable puree soup. At the same time, the consistency of the dish is complemented by a fragrant and bright taste.
A side dish of frozen vegetables goes well with sour cream and spices added to taste. Pre-defrosting the blanks is not worth it, it is enough to lower them on the hot bottom of the pan. It is also not necessary to add water, the one that stands out during thawing is enough. This method of stewing will provide the vegetables with an elastic shape and will not allow them to lose their original appearance.
Freezing bell peppers is an easy and simple process that will bring many benefits in the future. Peeled and chopped vegetables will be useful to any housewife. This will speed up the cooking process and reward the efforts spent in the summer with a beautiful view and taste of dishes. And the main advantage will be vitamin recipes, which can now be prepared at any time, with pleasure and quickly.
Discussion
Comment on the article "How to freeze and store bell peppers"
peppers for the winter how?. Preparations for the future. Cooking. Cooking recipes, help and advice on cooking, festive peppers for the winter how? Advise something, like lecho, but vinegar so that there is less. And I stuff them and put them right in the freezer like this.
I clean sweet peppers, put one into another for stuffed peppers in winter, etc. Our dog eats chicken and meat. Here, for her, 2 shelves in the freezer are allocated - we buy it once in Zucchini, it’s tastier to buy fresh ones even in winter. And all sorts of blanks are a separate pantry ...
Discussion
And we all freeze) Any berries from the dacha - currants, gooseberries, cherries, strawberries, raspberries (I love it most of all - I defrost it in winter and as fresh). I cut parsley, dill, cilantro, sorrel - in bags and also in the freezer. And I also buy meat, twist minced meat and make cutlets, which I also freeze, put in bags of 6-8 pieces, and then I take them out right amount and fry - they help out a lot. when you need to cook something quickly.
Oh, we're all cold. I cut carrots, peppers, greens, eggplants in a combine. More fruits and berries
What to do with tomatoes? Preparations for the future. Cooking. Cooking recipes, help and What else can you do? With minimal energy consumption, as an 80-year-old mother will do in the country. Tie well so as not to leak out and put in a pile in the freezer 08.27. 2018 09:55:17, EE.
Discussion
Scroll the tomatoes through a meat grinder immediately in portions and immediately into plastic bags. Tie well so as not to leak out and put in a pile in the freezer
sun-dried pour oil with herbs and garlic. Just dried, it will be hot for another week, which is easier to decompose and FSE
Preparations for the future. Cooking. Cooking recipes, help and cooking tips And now I wanted to save this yummy for the winter, when peppers are not peppers and tomatoes, too. I always keep a little frozen in the freezer, I add them to some soups ...
hot peppers and bell peppers should not be planted nearby - they are pollinated. I live in the Perm region and I plant pepper and eggplant in open ground, always with a harvest. only Bell pepper next to >. How to freeze and store bell peppers. Is it possible to freeze...
to freeze. Preparations for the future. Cooking. Cooking recipes, help and cooking tips, holiday menu and Section: Blanks for the future (I wonder if you make stuffed peppers and cabbage rolls, how long can they be stored in the freezer: a month or two?)
Preparations for the future. Cooking. Cooking recipes, help and cooking tips By the way, what else can you prepare in the freezer? in winter the problem is that delicious pepper. only meaty imported. brrr. therefore, she also froze Krasnodar for the winter.
How to freeze and store bell peppers. This type of storage makes it difficult to harvest a large amount of product and requires a larger storage chamber.
Discussion
I throw out the dirty ones, of course, what's the problem then? 5 pieces usually stick out behind the battery in the kitchen in case you put vegetables, dirty shoes or herring skins so that they don’t stink in the trash can, and I put clean ones from under bread or sugar in the kitchen table drawer (there’s nothing else). By the way, as shoe covers I buy the cheapest roll of garbage bags for 13-15 rubles and always carry it in my bag. If somewhere they demand a shift (and you never know where they will bring it), I take it out, tear it off and put it on for myself and the children.
We have a pantry in the kitchen, there is a bag in which we put packages. One of the ways to use it is instead of shoe covers in the clinic. Tie on your leg and save from 4 to 10 rubles per person :)
How to freeze and store bell peppers. How to freeze and store bell peppers. Preparing peppers for the winter is not at all difficult. if this recipe is slightly pasteurized (I do it in the microwave), it will stand for a long time in a glass jar.
Discussion
cover with a blanket, bedspread and nothing more. the main thing is to keep it dry
We always leave everything in the country, and we don’t even cover or cover anything. We come every weekend in winter, turn on the TV immediately and everything is ok.
As for theft, we have security at the SNT, and every winter we pay them, on our own initiative, 500 rubles a month in order to look after them. Money may be big for someone, but for reinsurance, we consider it not superfluous.
cook from peppers stuffed with meat(minced meat with rice), and just cut the pepper into strips and freeze - then it’s convenient in How to freeze and store bell pepper. Bulgarian pepper is considered one of the most useful products of the daily diet.
bell pepper. Preparations for the future. Cooking. And I freeze like this: I cut off the base of the tail, pull out the seeds from there, and string one peppercorn on another, thanks to this method, the pepper takes up much less space in the freezer, and does not lose its shape, do not wrinkle.
Discussion
but I generally like peppers stuffed from frozen peppercorns more than from summer ones, the first ones turn out juicier.
And I freeze like this: I cut off the base of the tail, pull out the seeds from there, and string one peppercorn on another, thanks to this method, the pepper takes up much less space in the freezer, and does not lose its shape, do not wrinkle. And then (in winter) I take it out of the freezer, disconnect one from the other and stuff minced meat with rice straight into the frozen one, apparently due to the ice in the pepper it is juicier and it turns out.
otherwise)), the freezer is full)) I freeze whole - for stuffing and cut for all sorts of roasts / sauces
There is no smell in the freezer. I also freeze peppers separately, and zucchini. Peppers and tomatoes frozen in winter are not used as a separate dish, but as a seasoning for soups. Can they be bought fresh all year round? Or in the form of Hortexes there are all kinds, factory-frozen?
Discussion
We freeze peppers, carrots, eggplants, berries, mushrooms. We package everything in small portions packaged, no smell. It is convenient to have frozen vegetables on hand, and there are probably savings too.
We do not store meat, fish, firstly, we are not particularly meat-eaters, and secondly, you can always buy it if you really want to.
I freeze: peppers, eggplant, zucchini, tomatoes, berries, mushrooms.
I freeze vegetables cut, prepared for cooking, in portions at a time in a bag.
Small berries are poured into a bag of about a liter. You can generally freeze in bags from under juices or milk, then take it out, transfer it to plastic bags. This makes storage easier. I also freeze mushrooms, almost ready.
The smell was from root crops. I don't think it makes sense to freeze them. Especially potatoes. The one that is sold factory-frozen undergoes special processing. And potatoes, carrots, beets - perfectly survive and so on until spring, in a dry, cool place.
It is necessary to freeze something that is either expensive in winter or not to be bought at all.
My freezer is 140 liters. 2 large drawers, a large and a small shelf (2 times smaller than a large one). One box is full of all sorts of meat and so on. Another berries and vegetables. Small shelf: mushrooms, ice cream, semi-finished products (cheesecakes, stuffed peppers, ground meat). On a large shelf there are 15 kg of chicken legs for a dog :))) And everywhere, where ready-made ice cream mixtures fit.
Frozen peppers. Preparations for the future. There is no smell in the freezer. I also freeze peppers separately, and zucchini. How to freeze and store bell peppers. Peppers stuffed in this way are completely ready for further processing.
Discussion
And I put raw, prepared fillings for the filling, I insert one into one so that they take up less space and into the freezer in portions of 10-12 pcs .. well, just once for our family, and then I take it out during the year .. I defrost, prepare a fresh filling and stuff , then I fry each peppercorn until a light crust and put it in a saucepan to stew, shifting with chopped tomatoes and onions, sometimes carrots and seasonings, and 10 minutes before the end I put sour cream and add garlic!
26.08.2004 13:58:53, Running on the wavesI'm freezing raw peppers with an almost finished filling. When I take it out of the freezer, I immediately put it in a saucepan, add a little water and put it on fire under the lid for 15-20 minutes.
I freeze bell peppers, eggplants, green beans and greens - all raw, cut into pieces. fresh carrot Still better than frozen, in my opinion. For the same reasons, I freeze only that which cannot be preserved for the whole year in a natural way.
Discussion
Green peas I freeze it in freezer bags without boiling it. Mother-in-law pre-cooks peas for 10 minutes. Then cools and packs in cling film.
We also freeze tomatoes (for cabbage soup and vegetable stews)
just pour boiling water over to get rid of the skin, and into the freezer.
I boil cauliflower for about 10 minutes, do not salt .... I store it in cling film.
Zucchini - or cut into circles, or cubes, without boiling ice cream
Carrots, peppers - cut for soups, frozen
I pour boiling water over bell pepper for stuffing, I clean it, of course, and put them in 5-6 pieces like one-in-one cups.
Then I wrap it in cling film and freeze.
I keep green beans in boiling water for 5 minutes, let them cool, and also freeze them in freezer bags or in cling film :)
I cut the pepper like a soup and pack it in bags, dill parsley in one bag together in bulk :-), a few berries (raspberries, currants), I tried apricots for the first time yesterday, otherwise we won’t eat everything. and they won't last long. I wonder how it is with apples?
We put this design (rather compact, like a stack of books) in the freezer. After two or three hours, all this can be separated from each other and from We used to score in 1 day in September vegetable preparations entire freezer for the winter. I'm full of berries this year.
Discussion
1. I rarely cook side dishes. And of course I don't freeze them. I mainly have vegetables (zucchini, eggplant, cabbage). Carcass sometimes, in the form of caviar, is served cold :))
Sometimes I put eggplant mugs under the pork when baking so that the juice is absorbed. In this version, I freeze immediately with eggplant. Basically, salads are a side dish.
2. The number of pieces for dinner we have 9. Calculated empirically, for men 3 pieces each, for me - 2, Tom - 1. The thickness of the piece is 1-1.5 cm.
3. I take any beef. Sometimes I cut it in the form of goulash right away and freeze FLAT :))
If this is a tenderloin, then I cut the cutlet shape, beat it off slightly.
4. My cooking consists in throwing the product into the pan-pan without sprinkling -
SPICES. For this, I leave part of the product in its original form (wings, fillets, goulash :)) But all the same, it should be laid out when frozen in one layer, so as not to defrost later, but to cook quickly.
I also cook a piece of pork and beef, like you :)) Preparation is not required for this. But such long-cooked dishes :) I don’t cook dishes during the week, only on weekends, when I have time to cook for 2 hours. I do it just in the time of their "preparatory work" for a week (on Saturday).
Thus, we satisfy the thirst for boiled meat on Saturday and Sunday. Sometimes it stays on Monday. This weekend, aspic performed in this form (with gelatin, from boneless beef).
5. In this version, the product really gets better, as it is soaked with an impromptu marinade while it freezes and while it lies there. It is unlikely that I had time to marinate wings for at least an hour, for example, on weekdays.
By the way, when baking all this, the baking sheet practically does not need to be smeared. Natural moisture and fats (in mayonnaise, sour cream) do not burn. Sometimes I add a little water to the baking sheet (at the end). But whoever likes it :)
6. With the liver, I do basically one thing.
I cut like goulash, sprinkle with onion and spices, pour sour cream. In a film, in the freezer. Then this best as strangely enough - also bake. You can also stew in a pan :) But! In the oven it turns out much more tender than frying in a pan. This is the laziest :))
And irresistible :)
Sometimes I make pate.
7. Freezing technology.
I don’t bother with the temperature, I have it all the time, I don’t know what :))
You take a flat plate (I have a square one from IKEA). Just the size of my countertop oven tray.
ON IT, on a plate, put the film (without taking it off the roll yet). On the film - the "product", tightly, in one layer.
It came out hard and flat.
We make the second layer (on the same plate!). On top of the first, already airtight layer.
Film layer, product, film..
So, on one plate, up to 4-5 layers are obtained, separated by a film and autonomous when used.
We put this design (rather compact, like a stack of books) in the freezer. After two or three hours, all this can be separated from each other and from the bottom plate and folded as you like (keeping a flat shape, but it will be preserved, in two hours it’s quite everything is frozen to a semi-solid state).
This is how I make pizza.
Since I am on a diet, I need very thin cakes (in ready-made 5 mm :)) This is the maximum.
Therefore, I have to bake them myself: (((to an almost ready state (the dough rose, grabbed, but did not turn red!). I make pizza in PORTIONS.
Cool and pour over the filling. As usual. Wrap in cling film. And freeze.
The semi-finished dough, when heated, reaches the condition.
Thanks to the improvement of refrigerators and the appearance of large freezers, housewives increasingly prefer freezing vegetables.
Peppers are probably the most convenient vegetable to freeze. After all, pepper tolerates freezing well and even after defrosting does not lose its color, taste and rich aroma.
Freezing pepper is such a simple procedure that even a novice hostess can handle it.
How to Prepare Peppers for Freezing
Strong dense and fleshy peppers, both green and red or yellow, are suitable for freezing.
The fruits must be whole, smooth, not deformed, without damage and spoiled places.
Before freezing, peppers are washed well in running water, and then dried by laying on a towel. You can additionally wipe each fruit with a paper towel.
Then the stalks are cut off from the peppers and the hat is carefully cut off. Hats can be used in the form of caps stuffed with minced peppers. But if the peppers are harvested without hats, then the hats are still not thrown away, since they will come in handy later anyway.
The seeds are carefully removed from the peppers, being careful not to damage the walls. Therefore, it is better to do it manually, without using a knife.
How to freeze peppers for stuffing
Peppers can be frozen fresh and pre-blanched.
Method 1:
- Prepared peppers - washed and dried - are stacked in a pyramid one into the other, starting with the largest. In one pyramid, there are usually 5-6 peppers.
- Pyramids are placed in freezer bags or in ordinary thick plastic bags, tied well and put in the freezer.
The disadvantage of this method is that fresh peppers can burst when pressed, which is unacceptable when they are further used for stuffing. And such peppers take up more space than those discussed below.
Method 2:
- Prepared peppers are dipped in boiling water and blanched for one to two minutes.
- Then they are laid out on a towel, placing a column with a hole down, and completely cooled. You can pre-dip them cold water. Thanks to this method, peppers do not lose their shape and color, but at the same time they become more pliable for further use.
- Peppers are put into one another in several pieces and packed in special bags. Tie well and put in the freezer to freeze.
Method 3. Peppers can be frozen immediately with minced meat. To do this, peppers are prepared using the first or second method.
- Prepare minced meat - with meat or vegetables.
- Peppers are stuffed with minced meat.
- Put the peppers in bags of several pieces. As many as you need for one meal. Tie a bag well or pack it in a special freezer bag and put it in the freezer.
How to freeze pepper halves
- Wash the pepper, cut off the stalk. Spread the pepper on a towel and dry well from moisture.
- Then the caps are cut off from the peppers, and the fruits themselves are cut in half lengthwise and freed from seeds.
- Halves of peppers are put together several pieces and placed in small bags with a zip fastener or simply tied. The number of halves should be taken so that they can be used at a time. Packets are placed in the freezer.
How to freeze chopped peppers: a blank with a photo
For this type of freezing, peppers are suitable that are not suitable for stuffing, that is, small or deformed. And also those caps that were cut from whole peppers.
Ingredients:
- 2 bell peppers
Cooking:
1. Wash and dry a couple of ripe fleshy bell peppers. You can take several multi-colored peppers - red, orange, green and yellow. Then any dish prepared with such a preparation will look more bright and appetizing. 
2. Cut each peppercorn into two halves. Remove the seeds, cut out the stem. 
3. Now cut the vegetables arbitrarily - you can cube or strip. If you purposefully freeze pizza peppers, then you can use strips. And if for soup or stew, then you can use cubes. 
4. Chopped peppers can be laid out on a cutting board and blot excess moisture (vegetable juice) with napkins. Otherwise, the pepper pieces may freeze to each other. Transfer the vegetables to a plastic bag or container. If the size of the freezer is modest, then it is better to use freezer bags - they take up less space. 
5. Wrap the pepper in cellophane, releasing the air. Place in the freezer and use as needed. It is not necessary to defrost vegetables before use. 
How are peppers packaged?
Pepper is a highly aromatic vegetable. And if it is not hermetically packed, then everything that is next to it will smell of the aroma of pepper.
Therefore, pepper is packed in two or even three bags, which are well tied. If the pepper is laid out in disposable bags, then these bags must be put in several pieces in another tight plastic bag.
Peppers are stored separately from other vegetables, especially berries.
Shelf life of pepper is 8-10 months.
How to defrost frozen peppers
Peppers, frozen whole or in half, are only slightly thawed. To do this, it is enough to rinse it with cool water, and the fruits (halves) are easily separated from each other. Whole peppers are immediately stuffed with minced meat and subjected to heat treatment - most often stewed. Frozen halves of peppers are cut into pieces and used immediately, as required by the recipe.
It is impossible to completely defrost the pepper, as it becomes very soft and watery.
Chopped frozen peppers, without defrosting, are put into the broth, used for frying or gravy. Pepper can also be added to a salad, for example, with fresh cabbage. It is put in a salad without defrosting (it will thaw there by itself). But they add a little bit, only for flavor, since the pepper loses its shape after defrosting.
Vegetables frozen for the winter are a great way to provide yourself with vitamins for the whole year. The main thing is to have enough space in the freezer. You can freeze bell pepper for the winter at home different ways, whole or in pieces. It all depends on how you plan to use it.
Can you freeze bell peppers?
Of course! It is possible and even necessary! Frozen vegetables retain a maximum of vitamins and other nutrients. And peppers are no exception.
The main problem is that our freezers, alas, are not dimensionless. And pepper, especially if you freeze it whole, takes up a lot of space in it. There are, however, tricks and ways to arrange it quite economically.
What pepper to freeze and how to prepare it?
You can freeze any pepper: red, yellow, green. But it is better to choose fleshy specimens with thick walls.
Peppers should be of high quality, intact, strong, with no signs of bruising, let alone rot. We must try to freeze the freshest specimens: the less time passes from removal from the bush to freezing, the tastier the preparation will be, there will be more useful substances in it.
Before freezing, peppers must be washed, the stalks and seeds removed from them.
How to freeze bell peppers for the winter?
Peppers can be frozen whole, cut into cubes or long strips, grated. Freezing method depends on how you are going to use it. It should also be noted that whole peppers take up much more space in the freezer than chopped ones.
Whole
- At the pepper, carefully cut off the upper part with the stalk, remove all the seeds, trying not to damage the walls.
- Arrange on a suitable pallet so that the peppers do not touch each other.
- Send to the freezer for a couple of hours. Better in the department for shock freezing.
- After two hours, the peppers will “grab”. Get them out quickly so that they do not have time to defrost, put them in plastic bags or in containers and put them in the freezer for permanent storage.
It is best to lay the peppers in a "train", partially nesting in each other. As you see in the photo. So they take up much less space in the freezer. You can initially freeze them in this way, but then you need to lay plastic bags between the peppers so that they do not freeze to each other. For storage in this way, it is worth picking up peppers of different sizes so that they fit into each other as well as possible.
in pieces
- Remove stems and seeds. The easiest way to do this is to cut the peppers in half.
- Cut the peppers into strips or cubes: as you prefer for later use.
- Arrange on a pallet in a single layer, try to distribute the pieces so that they do not touch each other.
- Place in the freezer, preferably in the blast freezer compartment, for 2 hours.
- When the peppers "grab", transfer them to containers or bags, send them to the freezer for storage.
Puree
- Free the peppers from the stalks and seeds.
- Grate (coarse or fine - depending on how you plan to use them) or pass through a meat grinder.
- Divide the resulting mass into small containers, so that the entire contents of the container can be used at a time.
- Send to the freezer.
How to store frozen bell peppers?
Of course, in the freezer. At a temperature of -18 degrees, he calmly lies down to a new crop. If your freezer cannot provide such a low temperature, then it is better to use the pepper within 3-4 months, a maximum of six months from the moment of freezing.
Under no circumstances should bell peppers be re-frozen. Just like any other frozen food.
What to cook with frozen bell peppers?
Everything is the same as fresh. Whole frozen peppers are most often stuffed. And chopped is used to prepare the most different dishes: salads, soups, vegetable stew and many others.
Do I need to defrost peppers before cooking?
In most cases, this is not necessary at all.
You need to defrost peppers if:
- you are going to cook a dish from it that does not require heat treatment, for example, a salad;
- pepper must be additionally chopped during cooking, for example, passed through a meat grinder;
- The peppers are frozen to each other, and it’s impossible to separate them neatly.
In all other cases, you can do without defrosting. For example, stuffing frozen peppers is even more convenient. In soups, stews and other hot dishes, it is also easier to put them straight from the freezer.