Tip: Eating Last Season's Frozen Peppers!

Everyone, Have you ever frozen your harvest of green peppers but upon defrosting them many months later the taste is not as good as fresh picked? The taste is sometimes on the bitter side with an after taste that's hard to describe but not so great.
Well, here's a tip that will make those peppers taste so much better after being frozen for many months. I've done this with Jalapeno peppers that were frozen in September and eaten in May of the following year (8 months frozen). I just discovered this technique and thought I'd share it.
Harvest & Freezing the Peppers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1.) First and most important is to pick the peppers when they are still young enough where the seeds are still white. Don't let them stay on the plant too long where the seeds get dark in color because the peppers become more bitter in taste.
2.) After harvesting, immediately wash the peppers under cold tap water and store them in plastic freezer bags. Mark the bags with date harvested for future reference. Freeze them immediately!
Thawing and Preparing the Peppers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1.) Take a few peppers from the freezer and rinse them under warm tap water for a minute or so to have them thaw out slightly to where they can be cut with a knife.
2.) Cut off the tops and slice each pepper in half. Then use a knife to remove the seeds and any of the white ribs. The seeds should be white in color. If they are dark in color it just means that they were on the plant a bit too long and might be a little on the bitter side.
3.) Rinse the peppers under cold tap water to flush out any remaining seeds. Then place them on a small portion of a grill you can hold in your hands while safely holding over the burner of your GAS stove. The peppers should be placed on the grill with the skins on the top side.
4.) Set the flame to medium-high and hold the grill of peppers directly over the flame just about 1 inch from the flame. Cook the peppers quickly and just to the point where you see them sweating on the skins and to the point where the edges are just starting to burn. It only takes a minute or so to cook them.
5.) Turn off the flame and immediately hold grill of peppers under cold tap water to cool them down.
6.) Eat the cooled peppers immediately or store them in the refrigerator for a while if you prefer to eat them cold.
7.) Enjoy the peppers. You should notice that the taste is now very close to fresh picked without that bitter or odd after taste usually associated with frozen peppers.
Enjoy! I usually do this with Jalapenos, Sweet Banana Peppers, and Cheyenne Peppers. I typically have them as a snack with slices of cheddar cheese and pepperoni.
Try it and let me know how this worked for you and what peppers you used.
PS: I've tried the same process above except I microwaved them to heat them up but they tasted horrible. I also tried frying them which is better than the microwave but still not as good as the flame grilling. Only flame grilling seems to work but I'm not sure why.
Enjoy!
---pete---
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Thanks! we just had that experience last nite.

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Hold on folks,Lets get real easy and simple when freezing peppers and asparagus. Peppers pick them ,bring in house wipe clean/dry with terry towel/cotton t-shirt.Make sure thay are dry(not dryed out) than either put them in your freezer containers you use if you going to use the whole amount at once.Or put them on a cookie sheet and than package once they get partially frozen. If you have a vacum sealer I would do the prefreeze method(which I do) Asparagus one difference give them a cold rinse dry them off cut them if desired and follow same method as for peppers. This method my grandmother had used for many years before freezing was the way to do veggies. You may also give aspragus a one minute blanch before the drying them off process.You may want to try both ways and determine what you like best. Peppers will not taste like fresh picked but than what veggie after being frozen does? Have fun Jerome

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wrote:

----- You don't actually wash them, and just wipe them clean? If so, can you explain why?
Normally I rinse them under cold tap water and transfer the dripping wet peppers into plastic freezer bags for freezing immediately. If you feel this is an inncorrect method can you explain why?
Thanks ---pete---
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"---Pete---" <

your
What is the need to wash them? Have you sprayed some pesticide on them organic or chemical ? If you have sprayed them than yes give them a good rinse but shake all water off of them thats possible than wipe dry. What was the amount of ice crystals did you have on your peppers frozen dripping wet? A lot I'm sure.The ice breaks down the cells and makes them mushy.Ever notice when you bouhgt frozen veggies from the grocery store they don not have ice on them or that some products have on the label "flash frozen". It all has to do the keeping the veggi'sd cells in good shape so when you go to use/eat them they will taste good. With all those plastic bags your using ever think of putting them in a empty box of say waffles so that when the veggies freeze the bag will have shape to make your storage neater/easier. Give it a try and let me know your results.I dont work for Tilla but do have their Proffessional Model of Vacum Sealer and highly suggest that you purchase of their vacum sealers.My freezer items have no more freezer burn.It really does work like their informmertials say. Your welcome Jerome

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wrote:

----- JRY, that makes good sense. Thank you. This year, I'll dry my peppers before freezing. ---pete---
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snipped-for-privacy@charter.net writes:

My mother-in-law and you must have grown up together. She never washed anything homegrown with the reason that it had not been sprayed. Well, that may work for her; however, I'd like to get off general dust as well as bird droppings and anything else that might be floating around in the air.
BTW, the friends whose garden she harvested from had a big dog adding another thing to wash off (or at least wipe off).
Glenna
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On Sun, 02 May 2004 21:25:25 -0700, snipped-for-privacy@pmug.org (Glenna Rose) wrote:

LOL I was gonna add that myself, plus there are not so friendly critters in the soil in some areas.. worms which encyst and float around and get splattered up onto food crops and yup lots of birds and the droppings of some birds carry parasites in search of hosts. I also recall a biology instructor who got married and went to Mexico on his honeymoon, and he sheepishly admitted eating fresh apparently ill washed or unwashed strawberries .. he should have KNOWN BETTER being a biology instructor. He got amoebic dysentery for his lack of troubling. That trip was forever etched in his memory!
I've often wondered if the home gardener could find a way to flash freeze produce with either dry ice or liquid nitrogen.. or if they'll even sell the lay person liquid nitrogen in any form other than the new "wart removal" aerosol! ;-) Wonder if there would be some sort of a container that wouldn't shatter .. pour some liquid nitrogen into an unwanted ice chest and "dip" whole peppers into the super frozen vapor .. working quickly and realizing if you drop it.. leave it there until later.. don't go reaching in after it with your hand! LOL
Home frozen broccoli just isn't real great, unless maybe if it is chopped, otherwise it's kind of rubbery. blech. I like green beans cooked up then frozen, frozen just blanched.. green crayons .. double blech.
Janice
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snipped-for-privacy@removethistoreply.yahoo.com wrote:

Huh? I just cut it up like I'm going to want it when I cook it, put it in a ziploc freezer bag, and toss it into the freezer, and when I use it, I cook it without thawing it first -- and you can barely tell it's been frozen. I hate rubbery anything, so I'd notice if it was :)
It may make a difference how cold your freezer is, tho -- meat is MUCH better if frozen at -25F (or better yet -50F) than if frozen at 0F. Turn your freezer up as cold as it will go, everything will taste better and keep better.
If you have trouble with freezerburn, be sure you're using freezer-rated bags, and especially with fish or ham, fill the bag with water before freezing it. Ham will keep for a couple years that way and taste as fresh as if it were cooked yesterday. If necessary, use two layers of freezer bags (the outer layer can be reused).
Conversely, green beans are toxic waste in any state, and you can have my share :)
~REZ~
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