Preserving Those Colorful Garden Peppers (2024)

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.

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™.

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.

FAQs

Preserving Those Colorful Garden Peppers? ›

The colorful medley of red, green, yellow—even purple and orange—peppers may be preserved by freezing, canning, drying, pickling or making into relishes, jams and jellies. The most common peppers are the mild, sweet, thick fleshed bell pepper; the even milder pimiento pepper; and the hotter chili and jalapeño peppers.

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How do you store colored bell peppers? ›

Clean the peppers and ensure they're good and dry, add them to a mesh or plastic produce bag, leave the bag open, and place them in the low humidity drawer, often dubbed the "fruit" drawer. Peppers purchased when they're nice and firm and absent of blemishes can last up to two weeks in the fridge.

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Is it better to freeze or dry peppers? ›

Blanching and then freezing is the best way to preserve peppers whole, for stuffing, but there are several better options worth considering. Roasting peppers enhances their flavor, and it also qualifies as a top way to prepare peppers for the freezer, in lieu of blanching. Roasting peppers is a simple two-step process.

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How do you freeze colored bell peppers? ›

Cut peppers into strips, dice or slice, depending on how you plan to use them. Freeze peppers in a single layer on a clean cookie sheet with sides, about an hour or longer until frozen. This method is referred to as "tray freezing." Transfer to a freezer bag when frozen, excluding as much air as possible from the bag.

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How do you preserve Anaheim peppers from the garden? ›

Whole peppers can be stored in a freezer bag or peppers can be cleaned, seeded, and chopped and then placed in a freezer bag for protection. Anaheim peppers will last 8-12 months in the freezer. For even more uses, try drying anaheim peppers. Methods of drying include air drying, dehydrating, or drying in an oven.

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How do you preserve colored peppers? ›

The colorful medley of red, green, yellow—even purple and orange—peppers may be preserved by freezing, canning, drying, pickling or making into relishes, jams and jellies.

How to store green peppers long term? ›

First, make sure your peppers are dry; excess moisture will lead to early spoilage. Place the peppers in a plastic bag, ideally with holes for air circulation, like a mesh bag. They should go in the crisper drawer, which permits airflow, with other veggies.

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Do frozen bell peppers get mushy? ›

Frozen peppers should be added to hot dishes instead of recipes that use them raw. This is because they can get mushy when they thaw. To prevent soggy dishes, only use frozen peppers in hot recipes like soups, stir fries, casseroles, and sautéed vegetables. You should add them directly to the dish from frozen.

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Do bell peppers stay crisp after freezing? ›

While frozen peppers don't retain their same characteristic crunch of a fresh pepper, they are awesome in cooked recipes! Here are the steps to using your frozen peppers: Thaw: Remove your peppers from the freezer and allow them to completely thaw.

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Do you need to blanch peppers before freeze drying? ›

Most vegetables need to be blanched before being freeze dried. This step of briefly boiling vegetables helps to prevent changes to color, texture, and flavor, caused by enzymes, during long term storage. The exception is tomatoes, peppers, and onions, which don't need to be blanched before being freeze dried.

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Is it better to freeze peppers whole or sliced? ›

You can choose whether you want to freeze them whole or sliced/chopped. The latter tends to be best, occupying less space in the freezer and making grabbing only what you need for a meal a cinch. Before you freeze anything, inspect your peppers.

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Do you wash bell peppers before freezing? ›

Unlike some produce, bell peppers don't need to be blanched first before freezing. They simply need to be washed, cut and then frozen (more on that below). Although they'll retain most of their flavor after being frozen, bell peppers will lose some of their crispy texture when thawed.

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Is it better to freeze bell peppers raw or cooked? ›

Unlike freezing summer squash, you don't need to cook bell peppers before you freeze them. They can be frozen raw in a few simple steps. First, make sure to wash and thoroughly dry your peppers. Then, remove the stems and seeds.

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Which is hotter, Poblano or Anaheim? ›

Poblanos are slightly hotter than Anaheim peppers at about 1,000 to 2,000 SHU. Meanwhile, jalapeños are around 3,500 to 8,000 SHU and habaneros can reach 350,000 SHU — so there's no need to fear the burn when it comes to Anaheim peppers! Your kitchen is now your own culinary classroom.

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How do you preserve bell peppers in a Mason jar? ›

Fill jars loosely with peeled, cored, or flattened sweet or hot peppers. Add ½ teaspoon of salt to each pint, if desired. Add hot water, leaving 1 inch (2.5 cm) of headspace. Adjust lids and process the product for the time given in Table 1.

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What's the difference between Anaheim and Hatch peppers? ›

Flavor: Both chiles have a slightly sweet flavor, but Hatch Chile is often described as having a more robust, earthy, and complex flavor compared to Anaheim - which are slightly milder and more straightforward in flavor.

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Do peppers last longer in the fridge or on the counter? ›

How To Store Bell Peppers. To keep your Bell Peppers tasting great longer, store them in your refrigerator crisper drawer. In the fridge, raw Bell Peppers will last between 1 and 2 weeks. Cooked Bell Peppers will typically last 3-5 days.

How to make red bell pepper last longer? ›

"Humidity is the key here, as too much moisture can cause bell peppers to lose their crunch," Rotman says. She recommends you place bell peppers in a resealable bag and keep them in the front of the crisper drawer. That might seem very specific but we suggest you make room for bell peppers there.

What color bell pepper lasts the longest? ›

Green peppers will last longer than red, orange or yellow peppers.

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Do yellow bell peppers need to be refrigerated? ›

Red, yellow and green peppers: Unless they've been cut, peppers don't need to be refrigerated and will maintain their crisp outer skin longer outside the fridge. They should, however, be stored in a cool, dry spot — not in the fruit basket in the sunshine on the countertop.

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