How to store peppers – in the freezer, in oil and natural
In my little world, peppers are one of the undisputed joys of summer . Whether they are red, yellow, or green, grilled or in the form of caponata, they are a delight that can never be missing at the table in the months of July and August.
The problem is – as often happens – a very limited seasonality, which “forces” us to stock it up only “as long as there is”. Don’t worry, the Semper Freschi column was born for this very reason: here is our guide to storing peppers until winter!
Refrigerator or pantry?
The age-old question about which we often argue (or at least in my house). There is no single answer, for a very simple reason: it all depends on the temperature of the house.
So follow the classic rule: if the house is cool, you can keep the peppers in the pantry room, if the house is hot, move them instead to the fruit and vegetable compartment of the refrigerator.
Freeze the peppers
Among the different ways of preserving peppers, freezing is certainly the most used: simple, fast, and also suitable for those who are not great chefs.
You can keep the peppers in the freezer naturally or already cooked with your favorite recipe. In the second case, the method is simple: prepare the dish and use a plastic or aluminum food tray to store everything in the freezer.
To freeze the natural peppers instead you will need 3 things: a baking tray (or plate), parchment paper, and bags for the freezer.
Wash the peppers, cut them into slices or into small pieces, and remove the seeds. Then place them in the freezer for a few hours on the baking sheet covered with parchment paper. Once frozen, place them in a fridge bag and that’s it!
Preserve the peppers in oil, vinegar, and sweet and sour
Peppers in oil, vinegar, and sweet and sour
The Italian culinary tradition is full of preparations in jars, a delicacy to be enjoyed as an accompaniment to many dishes or as a condiment for croutons and appetizers.
There are many recipes for peppers in oil, vinegar, and sweet and sour as many as there are in Italian cities: you just have to find the one that is closest to your tastes and try it!
My favorite is the Sicilian variant of sweet and sour peppers, yours?
The last method is certainly the healthiest and involves roasting the peppers and then storing them in jars. The process requires a little patience, but it is really very simple.
- Glass jar with hermetic closure
- Virosac Fridge Bag
- Virosac oven paper
- Line a baking sheet with parchment paper cut the peppers into layers and roast them in the oven at 180 ° C for about 40 minutes.
- Close the peppers in some refrigerator bags for about half an hour. After this step, it will be very easy to peel them, thanks to the steam generated inside. Keep the juice that has formed and remove the seeds.
- Now insert the peppers in the glass jar, adding their own juice (and possibly a little water).
- Then sterilize everything, leaving the jar (wrapped in a cloth) in a pot of water that boils for about 30 minutes.