Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry by Krissoff Liana

Author:Krissoff, Liana [Krissoff, Liana]
Language: eng
Format: epub, azw3
Publisher: ABRAMS
Published: 2016-07-05T04:00:00+00:00

FREEZING PEPPERS

My folks would simply dice up their homegrown summery bell peppers of every conceivable color, stuff them into plastic bags, and stash them in the freezer for the winter. I have vivid memories of Mom sending me to the chest freezer for peppers for this or that supper; when I opened the freezer, I was amazed at all the little bags of colorful diced peppers (and knew that we’d probably be having bell peppers in everything from now until eternity). Now that I’m on my own, I don’t honestly have much use for peppers in quantity unless they’re (1) roasted or (2) chiles, hot. When they’re in season and plentiful in midsummer, I can roast red peppers in olive oil and lemon juice, but also freeze whole roasted poblanos so they’re ready and waiting for chiles rellenos or rajas or chowders (or really anything that’s cooked in a pot). Small hot chiles I freeze either whole or diced (I keep them in a little container with the other aromatics in the freezer door, and use a fork to pry out only as many as I need at a time).

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