I’ve spent most of the summer canning veggies! This year, I ventured out from canning to freezing veggies including these lovely green peppers. Due to their pH levels, green peppers are not viable canning produce. However, green peppers are perfect for freezing! Freezing veggies is incredibly easy and lets us enjoy them all season long.
- Wash the veggies. Even though our veggies come from our backyard, we still use a pesticide that needs to be cleaned off appropriately before consumption.
- Dice the veggies. Cut the veggies into small cubes. I use an onion slicer to make sure the slices are in a uniform shape. It’s also much faster.
- Freeze! Take the diced veggie cubes and lay them out for a pan lined with wax paper. Freeze the veggies for 12 hours. After 12 hours move the cubes to an airtight container.
- Enjoy! Green peppers will remain fresh for 10-12 months and can be used all winter long!
Do you freeze or can vegetables? What’s your favorite trick for preserving food?
Author Profile
- Amanda is a native of Richmond, VA. She enjoys writing, blogging, traveling, shopping, and spending time with friends and family.
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