The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: Anke on October 25, 2019, 09:31:47 am
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Took out most of my pepper plants in the Keder yesterday in anticipation of frosty night (and yes the chicken water containers are frozen this morning ...), so what do I do with the bucket of green peppers that I harvested?
Has anyone frozen them with the aim to then just throw them into various dished during the winter? Do they go all mushy when cooked from frozen?
Or does anyone have an idiot proof recipe for picking green (sweet) peppers? I am not a fan of pickled veg in general, so this would only be a small sample exercise and see if we liked it. I don't want to ferment them.
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Fantastic book called "Let's Preserve It" by Beryl Wood has recipes in for green pepper chutney amongst other things
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Ok, library has got it... but it's on the "West Area Mobile", which means it will take months to be available... is it worth buying? Abebooks has it for 8.34pounds incl delivery...
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Have never tried, but can be frozen, I believe, but best then used in cooking as they will go soggy when thawed. It's best (if you can) to freeze the diced/cut peppers 'loose' on a tray first, otherwise they can stick together.
https://www.thespruceeats.com/how-to-freeze-sweet-peppers-1327676 (https://www.thespruceeats.com/how-to-freeze-sweet-peppers-1327676)
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Thanks, I will try that with some of them, hopefully not too mushy once cooked...
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I must admit I find chopped frozen peppers remarkably uninspiring. A bucketful - hmm! Google 'green sweet pepper chutney recipes' and quite a few come up, especially if you have some chilles and apples to add. Saves buying the book.
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Anke yes it's worth the money. Loads of recipes for everything you could think of
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Anke yes it's worth the money. Loads of recipes for everything you could think of
I just got it from ebay for 5.80, free post. Thanks David and Collette.
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I find that gently frying them until just soft stops them going mushy in the freezer. Then freeze them in small quantities to be used in risottos, spag bol. etc.
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I find that gently frying them until just soft stops them going mushy in the freezer. Then freeze them in small quantities to be used in risottos, spag bol. etc.
That's what I have been doing in the end - just not got the time and energy for preserving right now... I am however going to order the above preserving book (I am just doing my Xmas book list...), so better prepared for next year.
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I have never had any issues freezing peppers. We do a lot of wok cooking and just chuck them in the pan.