Freezing Peppers
Peppers are ripening quickly in garden. Below are steps for freezing peppers. 
Bell or Sweet Peppers (Green, Red, Yellow, Orange,
Purple)
1.
Select crisp, tender peppers.
2.
Wash.
3.
Cut out stems and cut peppers in half.
4.
Remove seeds and membrane — save time by using a
melon baller or the tip of a spoon to scrape out seeds and membrane.
5.
Cut peppers into strips, dice or slice,
depending on how you plan to use them.
6.
Freeze peppers in a single layer on a cookie
sheet with sides, about an hour or longer until frozen. This method is often
referred to as “tray freezing.”
7.
Transfer to a “freezer” bag when frozen,
excluding as much air as possible from the bag. The peppers will remain
separated for ease of use in measuring out for recipes.
8.
Pour out the amount of frozen peppers needed,
reseal the bag and return to the freezer.
Hot Peppers
(including Jalapeno Peppers)
Wash and stem hot peppers. Package, leaving no headspace.
Seal and freeze. It is not necessary to
cut or chop hot peppers before freezing. Caution: The National Center
for Home Food Preservation warns, “Wear plastic or rubber gloves and
do not touch your face while handling or cutting hot peppers. If you do not
wear gloves, wash hands thoroughly with soap and water before touching your
face or eyes.” HOT TIP: If your
mouth is burning from eating hot peppers, help put out the fire with milk and
other dairy products.
Storage Time
To extend the time frozen foods maintain good quality,
package foods in material intended for freezing and keep the temperature of the
freezer at 0 degrees F or below. It is generally recommended frozen vegetables
be eaten within about 8 months for best quality.
Cook It Quick, University of Nebraska Extension
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