Last year I didn't keep track (when will I learn?) of the quantity of chopped green peppers I had frozen going into the winter season. I do know I ran out sometime this early spring. Or was it late winter? Dunno.
Although fresh green peppers are available year 'round at our organic foods co-op, during the winter months they are quite pricey (and sometimes look like they've been separated from the plant they grew on for several months) so I tend to ignore recipes calling for green pepper as a key ingredient . . . unless I have a good supply from the garden in the freezer.
Because the ones I just harvested weren't enough to make a batch of Stuffed Green Peppers (when I gear up the production line for making stuffed peppers I need lots and lots of peppers!), I chose to cut them up and freeze them in handy-dandy pieces.
I spread the pieces out on trays and left them in the freezer over night. (No blanching required.)
This morning I shoveled them into a freezer bag where they remain fairly much separated into their individual pieces.
I can easily take out any amount I need for use in a recipe. (About 3/4 to 1 cup of pieces equals one whole green pepper.)
The peppers I cut up last night measured out at just about exactly three quarts full . . . and I made sure to mark it down on my canning/preserving sheet for 2015! I'll need more than this one bag full so hope to get more.
Bats, berries and bounty
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