Recent content by junette

Freezing Bell Peppers Well, nothing lost, everything gained. I froze the ground up bell peppers so I could make my habanero jams and it worked perfectly. Just thought I'd let everyone know.:chef:

Thank you....but the texture wouldn't be a problem because I puree them anyway. I was wondering if I'd lose any natural pectin. I received an answer from someone else saying she freezes things like that all the time and it works so I'm going to go for it. Thank you so much for your reply.

I make pepper jam. The recipe I use calls for bell peppers. Bell peppers are very expensive and this week there is a sale 10 for $4 and I'd like to buy some for later use. Can I process them (blender) and freeze the mixture and if so, will it still have the pectin needed for the jam process...

I want to make some gift jars of homemade caramel sauce and all the recipes I've been able to find call for whipping cream. Can I substitute half and half and will it still turn out?