I have a lot of peppers that I want to make into jelly, but not right now. Can I freeze them and make jelly later? If so, what would be the best way to freeze the peppers?
By Kolleen from Boise, ID
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I've frozen peppers myself in air tight containers after dicing but they tend to clump together and sometimes get icy crystals around them. This said they are easy to break apart. The difficult thing is to defrost without then letting the peppers go soggy. Best achieved if they can be drained straight through a sieve as they defrost I believe. Peppers cooked straight from frozen in my opinion are too soggy so better again to defrost first. As regards using to make jelly to be frank I've no idea, but good luck with it anyway!
No idea about the jelly part, but peppers freeze well. The main thing is that they be air tight and very dry when they are frozen.
No idea about the jelly part, but peppers freeze well. The main thing is that they be air tight and very dry when they are frozen. Cut the tops off, and remove seeds. Wash and dry completely. They sometimes seem mushy when defrosted, but the taste is fine.
Definitely make sure all the moisture has been washed off of them and then place in an airtight container and you should have no problem. The water crystals and clumping will occur if all the moisture hasn't been dried off.
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