How to store bell peppers

How to store peppers
How to store bell peppers

Store bell peppers for up to 7 days at room temperature and up to 2 weeks in the refrigerator. In this blog, we will discuss how to store bell peppers for a long time.

How to store bell peppers

Fresh pepper – 12 days
Bell pepper will remain in the refrigerator for 7-12 days, after which it will begin to become covered with barely noticeable spots. At this stage, it is important to cut off the spoiled parts in time and use the pepper for stewing or frying.

Bell pepper should not be stored at room temperature for more than three days. It is important to give him the darkest and coolest place possible.

Chopped peppers – 3 days
Chopped peppers cannot be stored in the refrigerator for more than 3 days and no more than 8 hours at room temperature. To keep the pepper stored longer, put a few napkins on the bottom of the container and change them every day. From experience, the larger the pepper is cut, the slower it will go bad.

Frozen – 16 months
Peppers can be frozen whole for stuffing by removing seeds and baffles or dicing them into goulash or roasts. Frozen peppers will have a shelf life of 12-16 months, but will likely run out just in time for the next growing season.

How to increase the shelf life of peppers

Baked – up to 1 year The
whole pepper should be baked to a black skin in the oven at 200 ° C or put on the switched-on gas burner and burn from all sides. After the peppers turn black, transfer them to a plastic bag and tie them up. Moisture from the center will get under the skin of the pepper and after 5 minutes it will be easy to separate from the pulp. Separate the flesh from the skins, seeds, and partitions. Place the peppers in a jar and cover with sunflower oil. Baked peppers are stored in the refrigerator for up to 2 – 3 weeks; it can be added to salads or, for example, to scrambled eggs.

Lecho – up to 8 months
To prepare lecho, fry finely chopped onions in a pan, then add minced or chopped tomatoes to it, and then diced bell peppers, a little sugar salt to taste and 30-50 milliliters of apple cider vinegar. Simmer over low heat for 40 minutes, after which you can roll up in jars or freeze and add to various sauces or gravies.

Sun-dried – up to 1 year
Cut off damaged areas if present, and cut into pieces. Put parchment on a baking sheet, put the pepper pieces in one layer and dry in the oven at 60 ° C for 4 hours. If possible, turn on the convection and leave the door slightly ajar. After the peppers are dehydrated, they will need to be transferred to convenient boxes or jars and filled with vegetable oil.


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