If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.
1. Selection
Select firm, crisp, thick-walled peppers. Do not use vegetables that show signs of decay or mold.
When possible, harvest in the cool part of the morning and freeze within two hours.
Use 1 1/3 lb peppers per quart jar.
2. Freezing Equipment
Use clean packing containers that are moisture and vapor-proof.
Glass jars, metal, and rigid plastic containers meet these criteria.
Using containers with straight sides makes using thawed products easier.
3. Equipment Preparation
Before use, wash containers in hot soapy water and rinse well.
4. Vegetable Preparation
Chilis
Thoroughly wash chili peppers.
Heat in 400-450°F oven for 6-8 minutes or until skins blister.
For crisp peppers, immedietaly cool in ice water.
For a more thoroughly cooked product, wrap in a hot damp towel and allow to steam for 15 minutes.
Peel off skin and remove stem, seeds and membranes. Or, freeze without peeling.
Pimientos
Thoroughly wash pimentos.
Heat in 400°F oven for 3-4 minutes.
Rinse in cold water to remove charred skins.
5. Packing for Freezing
Chilis
Flatten to remove air and dry pack with waxed paper between single layers, leaving ½ inch headspace.
Or tray-pack peppers:
Place chilled, well-drained peppers in a single-layer on a shallow tray or pan. Place in freezer until firm, then remove and quickly fill labeled bags or containers. Close and freeze immediately.
Before sealing, make sure sealing edges are free of moisture or food.
Pimientos
Dry-pack pimentos with ½ inch headspace or tray-pack, following directions above.
Before sealing, make sure sealing edges are free of moisture or food.
6. Storage
Label with the name of food, date, and type of pack.
Freeze packaged vegetables as quickly as possible to 0°F or below.
For quickest freezing, place containers in single layers in freezer.
Most vegetables will maintain high quality for 12-18 months at 0°F or below.
Longer storage will not make the food unfit for use, but may impair its quality.