I freeze my chillies whole and this works really well. I now wouldn't do them any other way. The peppers are just as good although I freeze a lot of them in roasted red pepper and tomato soup when I have a glut.
I wanted to preserve the peppers in oil though to use like deli peppers and artichokes as antipasti. I only made one jar to see how it goes so maybe I should put it inside a box just in case it explodes!
Message posted by artisans on 20 August 2009 at 7:28pm - IP Logged
Quote: Originally posted by emma1983stuart on 20 August 2009
Yeah freezing them works well. I've grown tomatoes this year too so I'm wondering what they're like frozen, does anyone know? I'm guessing once defrosted they're best for cooking?
Hi Emma - I tried this myself last year and it was very successful. I picked the best ones I had, wiped & dried them, arranged them in a tray and froze them overnight, Next day, I put them, two in a bag, in the freezer and there they stayed until this year. The best way to use them is to take them out of the freezer, place in the refrigerator for an hour or two and, while thay are still quite hard, slice them in half with a sharp knife, grate them into a bowl and make your sauce as usual. Perfect! I've already done 20 for next winter, plus ten portions of ready-made sauce and two jars of sun-dried ones.
Message posted by trisa on 20 August 2009 at 8:51pm - IP Logged
All Rights Reserved. No part of the Corfu Travel Guide web site may be reproduced without permission.
Infringement will be pursued.
The Corfu Travel
Guide and Lefkada Travel Guides are brought to you by Agni Travel.
Agni Travel is the sister company of Taverna Agni and also the sponsor of the Agni Animal Welfare Fund