How can I freeze my abundant zucks and peppers?

Him wrote:
How can I freeze my abundant zucks and peppers?



are you talking about Zukes? i just slice and freeze. for peppers,just
wash and freeze. for bell peppers, we freeze some whole for stuffed
peppers later or chop some up for use in stir-fry, etc. hot peppers
don't do to well freezing. when they thaw, they are all mushy (for lack
of a better description)

rae

Thanks ... how about hot bannanna peppers?

How about vacuum sealing first? ... I heard that lack of air could be a
problem.

"rachael simpson" wrote in message
...
Him wrote:
How can I freeze my abundant zucks and peppers?



are you talking about Zukes? i just slice and freeze. for peppers,just
wash and freeze. for bell peppers, we freeze some whole for stuffed
peppers later or chop some up for use in stir-fry, etc. hot peppers
don't do to well freezing. when they thaw, they are all mushy (for lack
of a better description)

rae

In article ,
rachael simpson wrote:

Him wrote:
How can I freeze my abundant zucks and peppers?



are you talking about Zukes? i just slice and freeze. for peppers,just
wash and freeze. for bell peppers, we freeze some whole for stuffed
peppers later or chop some up for use in stir-fry, etc. hot peppers
don't do to well freezing. when they thaw, they are all mushy (for lack
of a better description)

rae

I don't know Rachael, I freeze my habaneros, and those little Thai ones
on occasion. They are so little, and they are inconsequential to the
texture of whatever I add them to but they still give heat.
Ja-lap-pin-nos I would roast and peel first. Same with red bell peppers.
Do you really find that they are too mushy that way or are they just not
crunchy? I haven't tried freezing the jalapenos or bells yet because
our freeze is on the small side.
--
Billy
http://angryarab.blogspot.com/

Billy Rose wrote:
In article ,
rachael simpson wrote:

Him wrote:
How can I freeze my abundant zucks and peppers?



are you talking about Zukes? i just slice and freeze. for peppers,just
wash and freeze. for bell peppers, we freeze some whole for stuffed
peppers later or chop some up for use in stir-fry, etc. hot peppers
don't do to well freezing. when they thaw, they are all mushy (for lack
of a better description)

rae

I don't know Rachael, I freeze my habaneros, and those little Thai ones
on occasion. They are so little, and they are inconsequential to the
texture of whatever I add them to but they still give heat.
Ja-lap-pin-nos I would roast and peel first. Same with red bell peppers.
Do you really find that they are too mushy that way or are they just not
crunchy? I haven't tried freezing the jalapenos or bells yet because
our freeze is on the small side.


Well, my cayenne turned out mushy when I froze them before. They aren't
complete mush, just definitely not crunchy. The frozen cayenne don't
slice to well for me after thawing. My aunt says she takes the seeds out
before she freezes her cayenne and that she doesn't have the mushy
problem then. I don't know, haven't tried it yet this year. I've either
ate all the hot peppers or made hot pepper vinegar out of them.

I haven't froze jalapenos before.

Don't have a problem with freezing the bell. I only freeze the green
bell peppers whole. Slice all the red ones. They are good for cooking in
spagetti sauce, fajitas, omelets, etc.

Oh well, it was just my opinion anyways........
rae

In article ,
rachael simpson wrote:

Billy Rose wrote:
In article ,
rachael simpson wrote:

Him wrote:
How can I freeze my abundant zucks and peppers?



are you talking about Zukes? i just slice and freeze. for peppers,just
wash and freeze. for bell peppers, we freeze some whole for stuffed
peppers later or chop some up for use in stir-fry, etc. hot peppers
don't do to well freezing. when they thaw, they are all mushy (for lack
of a better description)

rae

I don't know Rachael, I freeze my habaneros, and those little Thai ones
on occasion. They are so little, and they are inconsequential to the
texture of whatever I add them to but they still give heat.
Ja-lap-pin-nos I would roast and peel first. Same with red bell peppers.
Do you really find that they are too mushy that way or are they just not
crunchy? I haven't tried freezing the jalapenos or bells yet because
our freeze is on the small side.


Well, my cayenne turned out mushy when I froze them before. They aren't
complete mush, just definitely not crunchy. The frozen cayenne don't
slice to well for me after thawing. My aunt says she takes the seeds out
before she freezes her cayenne and that she doesn't have the mushy
problem then. I don't know, haven't tried it yet this year. I've either
ate all the hot peppers or made hot pepper vinegar out of them.

I haven't froze jalapenos before.

Don't have a problem with freezing the bell. I only freeze the green
bell peppers whole. Slice all the red ones. They are good for cooking in
spagetti sauce, fajitas, omelets, etc.

Oh well, it was just my opinion anyways........
rae

And a respected one:-)
--
Billy
http://angryarab.blogspot.com/

Billy Rose wrote:
In article ,
rachael simpson wrote:

Billy Rose wrote:
In article ,
rachael simpson wrote:

Him wrote:
How can I freeze my abundant zucks and peppers?

*snip*

Oh well, it was just my opinion anyways........
rae

And a respected one:-)

lol, i was beginning to wonder....

forgot to mention, in freezing the bell peppers, i haven't noticed any
difference between the ones that were frozen completely whole and the
ones that were cored out before freezing.