Have a lot of AeroGarden peppers on your hands? Learn how to preserve your peppers such as jalapeno, sweet bell pepper, anaheim, and poblano to name a few- plus tomatoes! The three major methods of preserving peppers are freezing, drying, and canning.
- Freezing is the easiest way to preserve peppers, keeping them crisp with fresh flavor.
- Remove stems and seeds. Hot peppers can be frozen whole if you want to include the spicy seeds.
- Chop the peppers in strips or cubes.
- Lay flat on baking sheet or cutting board and place in freezer. Once frozen solid, put into freezer bags, date, and use within 8 to 12 months.
- Air dry: hang the peppers in a dry climate for 3 to 4 weeks. Make sure to space out the peppers for good air flow.
- Food dehydrator: this method is the fastest drying method and is a good alternative for humid climates.
- Oven dry: You can always use the oven to dry out the peppers but it will take 1 to 2 hours. Bake at 150°F with oven door cracked open to let moisture out. Rotate peppers every 30 minutes.
Canning is great for salsa and other pickled recipes. Find a recipe you like and go from there. The possibilities are endless!
Tip: Wear gloves when preparing hot peppers and wash hands before touching your face to avoid burns.
-If you do get burned, follow these steps:
- Apply rubbing alcohol to burn area to remove pepper oils
- Then use apply milk to irritated area. The milk contains the chemical casein and removes the pepper burn from the skin. Follow by soap and warm water.
- Apply olive oil to burn area for about one minute and wash off.