View Single Post
Old October 8, 2016   #2
TC_Manhattan
Tomatovillian™
 
Join Date: Apr 2015
Location: Ohio
Posts: 457
Default

Here's what I did with my loads of sweet roasting-type peppers:

Cut in half, seeded and cored.

Laid on cookie sheet lined with parchment paper so they wouldn't stick.

Put under broiler for 5-10 min., until I could see/smell them roasting, blackening.

Peeled skins. Laid on cookie sheet single layer and into freezer till frozen solid.
(This only took an hour or so.)

Then layered them with 2 pieces wax paper between each in the pile, so I could pull out as many or few as I want so they don't stick together.

Then into quart size freezer bags, as many as would fit.

Now I can pull out one or two, quickly defrost, and use as layer in a sandwich (better than winter store tomatoes) or any other use I can think of.

Easy-peasy!
TC_Manhattan is offline   Reply With Quote