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Old 11-29-2008, 03:12 PM   #11
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Originally Posted by JoeV View Post
OK, now I'm thoroughly confused. GG says freeze under a layer of oil and BreezyCooking says it will potentially get me sick. I need Bourbon...lots of Bourbon.

I'm just going to clean them up and find something to put them into tomorrow and be done with it. For $1.99 for a 24 oz bottle in the store, it's not worth the effort trying to do this from scratch. I'm going back to bread where I can eat my mistakes and it ain't gonna kill me.
In case you come upon a deal like this again, I just came across a printout from a state extension service I found over the summer when I was trying to figure out how to preserve my abundance of bell and hot peppers. You can remove the stems and seeds, then quarter, slice or dice them however you want, raw. Then lay them out, not touching, on a cookie sheet and freeze like that - no water, oil or anything. When they're frozen, place in a plastic freezer bag or other container and they'll keep like that for several weeks. HTH.
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Old 11-29-2008, 03:34 PM   #12
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Originally Posted by BreezyCooking View Post
Sorry Joe - I meant don't store them in oil in the fridge - which is what a lot folks want to do. Coating them in oil & freezing them should be just fine. Totally different thing.

Again - sorry. I should have been more specific.
Thanks for the clarification. My head was swimming for few minutes, but it's OK now thanks to Bourbon.

JoeV
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Old 11-29-2008, 03:36 PM   #13
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Actually, I don't even do that with my hot peppers. I just rinse, dry, & freeze them whole.

For Bells I seed & either slice &/or chop, & then freeze.

For either - no oil, no nothing. I've had peppers come out of the freezer top quality after nearly a year of being in the freezer.
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Old 11-29-2008, 03:43 PM   #14
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Originally Posted by BreezyCooking View Post
Actually, I don't even do that with my hot peppers. I just rinse, dry, & freeze them whole.

For Bells I seed & either slice &/or chop, & then freeze.

For either - no oil, no nothing. I've had peppers come out of the freezer top quality after nearly a year of being in the freezer.
Yep, I wasn't very clear, either I cut the bells, but freeze the smaller hot peppers whole.

ETA: Whole and raw.
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Old 11-29-2008, 04:05 PM   #15
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Originally Posted by BreezyCooking View Post
Actually, I don't even do that with my hot peppers. I just rinse, dry, & freeze them whole.

For Bells I seed & either slice &/or chop, & then freeze.

For either - no oil, no nothing. I've had peppers come out of the freezer top quality after nearly a year of being in the freezer.
You do this AFTER fire roasting?
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Old 11-29-2008, 04:22 PM   #16
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I try to be a good student in the kitchen, and I documented my steps along the way.

Getting started on the stove...:



Almost done roasting...:



Bagged and bringing down to room temp. This is where I sought advice...:



Peeled the skin off them. Note remnants of Bourbon in glass...:



Deveined...



Packaged and ready for the freezer. Note that Bourbon is now gone, and I'm a happy guy.



Thanks for the roller coaster ride. You guys are great!

JoeV
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Old 11-29-2008, 05:04 PM   #17
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No Joe - I freeze my hot peppers & my bells fresh from the garden. No roasting.

But you can certainly do the same after roasting. I mean, all you're doing is removing the skin.
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Old 11-29-2008, 05:53 PM   #18
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This is an interesting thread. From other posts here long ago, I was under the impression you had to blanch any veggie that is going to be frozen before cooking it.

Does someone have a list of the veggies that need blanched and the ones that don't? Heck, if I only need to seed a bell pepper to freeze it, and can have it coming out fresh and ready for a salad, I'm definitely planting a garden next year.
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Old 11-29-2008, 05:54 PM   #19
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And Joe, you need to get you a grill, man ;^)
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Old 11-29-2008, 06:39 PM   #20
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Pacanis - I don't think anyone here said that frozen peppers come out "fresh & ready for a salad". They come out soft & ready for cooking.
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