Tips for Storing and Preserving Hot Peppers

October 21, 2017 Author: Ann Clary Organic Gardening: Vegetables / The Mighty Garden Archive

Peppers may be stored fresh, frozen, pickled or dried. Peppers will continue to ripen after being picked. Store peppers at room temperature to encourage ripening. To slow the ripening process, store peppers under cool conditions.

Under ideal storage conditions of 45 to 50° F and 95% relative humidity peppers will store 2 to 3 weeks. When stored at room temperature in something less than 95% relative humidity, peppers will last several days. Peppers produce very low levels of ethylene gas, but are sensitive to ethylene gas, so it is best not to store peppers with ethylene producing fruits or vegetables.

Peppers are among the easiest of vegetables to freeze. Most peppers need not be be cooked or blanched prior to freezing. Simply wash, slice and remove the seeds and ribs. Peppers may be cut into strips or diced and placed in a freezer container.

Peppers can be pickled, but must be safely processed to avoid developing bacteria that cause botulism. GardenZeus recommends utilizing and following information from a reputable source regarding pickling recipes, techniques and temperatures.

And of course, hot peppers are often dried. Depending on how hot you like your dried peppers, consider removing the seeds and the ribs. The ribs have the most capsaicin, and the seeds are in contact with the ribs. Although hot peppers are often seeing drying whole on a rope with twine, GardenZeus believes the safest method is to use a dehydrator and follow the manufacturer’s instructions. If you have removed the seeds before drying, consider saving the seeds and using them as seasoning, as either whole seeds or ground powder. Be aware that drying hot peppers concentrates the spicy flavor. Dried hot peppers must not be stored near or exposed to moisture.