Simple Tips for Storing Peppers from Your Garden

Peppers are one of the most versatile and flavorful vegetables that you can grow in your garden. Whether you love them spicy or sweet, there’s nothing quite like freshly-picked peppers from your own backyard. But what happens when you have more peppers than you know what to do with? The good news is that storing your surplus peppers is easier than you might think.

Harvesting Your Peppers

Before we get into how to store your peppers, it’s important to know when and how to harvest them properly. Peppers can be harvested at any stage of their development, but for best flavor and texture, wait until they are fully matured on the plant. Depending on the variety, this could take anywhere from 60-90 days after planting.

To harvest your ripe peppers, simply grasp the fruit firmly near its base and pull gently upward while twisting slightly. Be careful not to damage any nearby fruit or foliage during this process.

Pro Tip:

If you’re looking for even more intense heat from your hot pepper varieties such as jalapenos or habaneros, allow them to ripen completely before picking.

Preparing Your Peppers For Storage

Once you’ve harvested all of your ripe peppers, it’s time to prepare them for storage. The first step is cleaning – rinse each fruit thoroughly under cold running water and then pat dry with a paper towel.

Next up is preparing the individual fruits according to their unique characteristics:

Bell & Sweet Peppers: These large-bodied varieties are perfect for roasting or freezing whole once they’ve been seeded and stemmed.

Jalapenos & Other Hot Varieties: If spice is what you’re after then leave these small-fruited ones whole! You can also chop or slice them if desired.

Chili Peppers: These slender, fiery fruits are perfect for drying.

Pro Tip:

Wear gloves when handling hot peppers to avoid skin irritation or burning sensations.

Storing Your Peppers

Now that your harvested and prepared peppers are ready to go, it’s time to think about storage. Here are a few options to choose from:

Cool Storage: For short-term storage (up to 2 weeks), you can store your whole bell or sweet peppers in the fridge at around 45°F/7°C.

Frozen Storage:If you have too many bell peppers and don’t want them going bad before you can eat them all, consider freezing. Simply wash, cut off the stem and seeds then slice into desired sizes & freeze on a sheet tray lined with parchment paper until solid; transfer frozen slices into an air-tight container/bag for up-to 6 months of storage!

Drying Storage: If you’re looking for even longer-lasting preservation of chili pepper varieties such as habaneros or jalapenos after harvesting & cleaning thoroughly – simply string them up on some twine/string or lay them out on a baking sheet in direct sunlight for several days until fully dry & brittle.

The Bottom Line

With these simple steps for harvesting, preparing, and storing your surplus garden-grown peppers properly – gone will be the days of wasted produce! Give one (or all) of these methods a try so that you can enjoy fresh flavor-packed veggies year-round!

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