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12 responses to “How to Preserve Peppers”

  1. Tim in Albion

    Sounds good – I might try that with some of the abundance coming from the greenhouse.

    Last year I fermented some, and I really recommend you give that a go as well; the result was spectacularly good! I roasted and peeled most, but not all, of the chillies (a mix of Fresno and Big Bomb), seeded them and chopped coarsely. Make a 3% salt brine (about 2T salt in a pint of water), pour a little of that into a jar, then pack the chopped peppers into the jar, adding brine if needed. Use a plastic lid and no gasket, so the fermentation gas can escape. Let it work for a couple of weeks and then puree the result, and store it in glass or plastic containers with as little airspace as possible. I used small plastic water or juice bottles, squeezing them to push the air out. There is still a little bit left from last year, and it is still very good.

  2. Jody

    Hank,

    Thanks so much for repeating (updating) this post as I am a new follower. It’s so nice to hear someone else describe their relationship to peppers so exactly like mine! I have always roasted peppers and then I freeze them until I have time to make something of them. This sounds interesting. I will try it! My favorite part though is finding out that they are not annuals! Hmmmmm Can I fit ONE MORE PLANT in my tiny sun porch? Time to build some shelves! I bring in Meyers Lemon, Ginger and Fig in the NC mountains, along with some herbs. Peppers too? We shall see!

  3. JayJay

    I dehydrate my peppers. And, no, they will not live in the house in winter in Kentucky!!

  4. Kathy Rumfelt

    Thanks, I never thought about potting my peppers and bringing in for the winter. I love to dehydrate lots of peppers. I cut them up and after they are dehydrated I either just add them dry in my salads (a nice crunchy topping) or add to recipes. So handy. I also cut them up and freeze on a tray before bagging, and use the frozen peppers in all kinds of recipes (chili, meatloaf, stews)

  5. Tom Warnock

    My favorite method is to roast them, then freeze them with the skin on in individual ziplock bags. The skins keep the peppers from freezer burning and they peel super easy after thawing out.

  6. Tomasz

    Here in Poland we preserve raw peppers with skin still on in vinegar with honey, salt, cloves, bay leaf, allspice and sugar.
    Works perfectly with almost any sandwich.

  7. Trish

    Tomasz ~ can you share the Polish pepper preservation recipe? MANY THANKS.

  8. Mick

    Thank you Hank Shawn! This is the most realistic way to preserve those gorgeous red roasted peppers I have come across in my quest to keep them the very best; love it! The sounds of Tomasz’s spices are intriguing and I too would appreciate learning the proportions. Please share if you check back with the site :-)

  9. Ida

    If I don’t have enough fridge space for tons of jars of peppers, could I process and seal them in a water bath?

  10. Sheila

    …. also waiting for Tomaz’s Polish pepper preserving recipe …. I want to keep the skins on – and Tomaz, if you can share anything you have to offer about preserving other late summer veggies, it would be lovely to know! I like the honey aspect much better than processed sugar! THANKS!

  11. Juli J

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