Peppers from the garden can last for several weeks stored
in the fridge especially if they are kept moist. They can
also be frozen for longer term storage.
Cut the peppers into slices or chunks and place in a single layer on a baking
sheet. Freeze for one hour. This is called “flash freezing”.
The pepper pieces can now be stored in a freezer bag and
won’t stick together in a clump. Although frozen peppers
may be soft or even mushy when defrosted, they maintain
their flavor and work great for cooking.
Cynthia Domenghini, Extension Agent
