It's a shame to waste a lot of produce.If your plants were very successful and you found a lot of bell peppers, consider freezing the excess for use all year.
Step 1: Bell peppers are ripe and crisp.
You should use overripe peppers in your cooking.
Step 2: The bell peppers should be washed in cool running water.
Step 3: Use a knife to cut them in half.
The seeds should be removed from the pepper.
Step 4: Depending on how bell peppers are used in recipes, you can either cut them in vertical strips or dice them.
You can freeze them separately if you do a portion of them.
Step 5: There is a cookie sheet that can fit in the freezer.
To make sure the cookie sheet has a flat space to rest in, Rearrange the contents of your freezer.
Step 6: The vegetables will stick to the tray if the cookie sheet is not covered.
Step 7: You can spread out your bell peppers.
They should not be in clumps.Air will circulate around the entire piece of pepper.
Step 8: Place the peppers in the freezer.
The freezer should be cold.
Step 9: They should be left in the freezer for 30 minutes to one hour.
When you remove them, make sure they are individually frozen.
Step 10: The bell peppers can be lifted with a spoon or spatula.
Step 11: The peppers should be put into small freezer bags at a time.
Step 12: Take the air out of the freezer bag.
It needs to be sealed tightly.A vacuum-sealing machine will keep your bell peppers fresh.
Step 13: The bag should be labeled with the contents and date.
Step 14: Vegetables can be stored in the freezer for up to eight months.
After freezing bell peppers, you can usually cook them without problems.