Roasting and Preserving Peppers

If you have never roasted peppers you are missing out. I have been roasting peppers for many years. I like bell peppers and green Chile peppers most when they are roasted. I use them in soups, sauces, toasted breads and in tortillas, to name a few.

Preserving foods by canning, drying, or freezing is not difficult; but a person should be cautious and take the time to learn the proper way to preserve foods to avoid the risk of Botulism. If you are new to preserving foods and want to be completely safe, a pressure cooker is the way to go. Pressure cookers are designed much safer today; than the ones my mom used many years ago.

For this instructable I will be sharing how I roast and freeze green Chile peppers, "without a pressure cooker". Just so that you know, a pressure cooker is recommended for peppers and other vegetables to prevent Botulism, because vegetables are a low acid food. A pressure cooker heats foods at a higher temperature than water baths do and will kill Botulism. I have followed all the instructions that I am aware of on how to roast and freeze peppers without a pressure cooker. This is the method I was taught many years ago.

Follow through and let's roast them peppers~

Disclaimer: Although I have preserved peppers in the past,I am not an expert and I strongly recommend that you follow the instructions from a qualified expert on how to preserve and freeze peppers or any food for long term. It is important to learn which types of foods require a pressure-cooker to be completely safe from Botulism.

Ingredients:

Green Chile peppers or peppers you would like to roast such as: sweet or hot, thick skinned peppers.

Utensils:

Cookie sheet,knife, cutting board,colander, towel, freezer bags,sharpie, tongs, paper bag or cardboard box, rubber gloves, eye goggles,parchment paper or paper towels.

Wear rubber gloves and goggles and do not touch face or eyes with hands while handling hot peppers. It is best to remove contact lenses before handling hot peppers. Wash hands often, even if wearing gloves to prevent burns.

Wash and dry the peppers and pre-heat oven to broil 400 degrees to 450 degrees F or (205 degrees to 232 Degrees C.)

If you are roasting bell peppers I would cut them in half and remove the seeds and membranes and roast them with the flat side down; otherwise all the steps for roasting is the same. I would slice them in strips to be frozen so they lay flat.

Method:

Place the peppers on a Parchment lined cookie sheet. They leave a messy residue on the cookie sheet.

Please remember to remove the seeds and membranes of bell peppers if you will be roasting them instead of green Chile peppers.

Broil them in the oven and watch them closely. I have a gas oven and it took a lot longer for mine to blacken because of the distance between the rack and the flame. Depending on your oven it could take 5-10 minutes or longer, mine took over 20 minutes because my rack was not adjustable and my broiler was under the oven feature of my stove. Please do not leave them un-attended. I also used the tongs and turned them often to brown them evenly but it is best to leave a little bit of green color. View pictures. Roasted peppers should be refrigerated within two hours of exposure to heat.

We like our peppers hot so I never remove the seeds or membranes. I read that it should be done after they are roasted but . . . it seems to me if a person does not want a spicy Chile they probably should remove the seeds and membranes before roasting because roasting chiles usually makes them hotter, at least that has been my experience. It is the membranes that make the peppers hot.

Method:

Gently place the hot peppers into the box or brown bag as soon as possible using the tongs.

Allow to sweat for about 15 minutes.

For the best roasted flavor do not remove the skins!

It is important to freeze or refrigerate roasted peppers within two hours of exposure to heat. Eat them within a day or two if you don't freeze them.

Method:

Allow the roasted peppers to cool in the refrigerator or an ice bath before freezing.This is important.

If you do not want hot spicy peppers remove the seeds and membrane now if you haven't already.

Place the cooled peppers onto a lined cookie sheet allowing a space between each one and freeze until firm or about 2 hours.

Method:

Label and date the bag.

I pack the frozen peppers into the bags loosely; so it will be easy to remove the number needed, without thawing the whole bag. Remove as much air from the bags as possible.Home freezers are not efficient at removing heat quickly from food placed into bags or containers that are deeper than two inches. Remove excess air from the bags to prevent ice crystals from forming. Stack flat allowing the air to circulate.

Mine have always lasted at least a year in the freezer.

Thaw peppers in the refrigerator before use and after they are thawed, the skins are very easy to remove. I don't recommend removing the skins under running water because it removes a lot of the wonderful roasted flavor and oils from the peppers.

Preserving home grown foods is task but the benefits are very rewarding. The flavor, texture, and nutritional value is far more healthier for your family than store bought. Next year we are planting cucumbers. I am looking forward to canning homemade pickles~Have you ever tasted a homegrown / home canned pickled? My mouth is already watering~

I wish to thank contributors for making instructables such an awesome place to hang out.Thanks so much for stopping by. . . be safe and happy~

sunshiine~