I like to freeze them whole in bags. I think the skin helps prevent freezer burn, and it's sure easier.
As I'm only going to use them in sauces and stews, it works well. I take them out whole and frozen, rinse them under warm water and the skins slip right off. Chop and dump into the sauce. I've have them last for a year easy. My old neighbor first told me of this method.
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