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Potting up Peppers

November 19th, 2014

I harvested all my peppers almost two months ago, they’ve been living in containers on the back porch. This time of year my back porch is like a walk in cooler, it keeps things fresh forever. We’ve been eating fresh peppers almost daily. The time had come for the rest of them to go into the freezer.
picking peppers 2
freezing peppers 3
So I chopped, and chopped, and chopped some more. I fried, and fried, and fired some more. Pretty soon all the peppers were prepped and ready to be saved for eating this winter.
freezing peppers 2
freezing peppers 1
I ended up with a nice little stockpile of peppers to enjoy this winter. No doubt they’ll be enjoyed in omelets, on pizza, and in fajitas.

What are you preserving from the garden this week?

9 Comments to “Potting up Peppers”
  1. Joan Ray on November 19, 2014 at 8:49 am

    I’m not preserving anything from my garden this week (or really much at all this year!) but when I have a surplus of peppers I just cut them up and freeze them without cooking them first. They last quite nicely and I can throw them into whatever I am cooking. Red peppers are my absolute faves!

    Yours look delicious however! Yum.

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  2. Nebraska Dave on November 19, 2014 at 9:59 am

    Susy, sadly I didn’t preserve any thing this year. I have revised my plans for next year to prepare for the severe weather that I now know can happen as late as July. There will be a backup plan for the backup plan. Much has been learned this year about garden planning. It’s been a harsh year for my gardens but they will benefit from the things learned this year for next year’s planting.

    Have a great preserving the harvest day.

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  3. Sara on November 19, 2014 at 10:26 am

    I was going to say we’re way past preserving time here, but then I remembered all the tomatoes getting ripe in my basement–I’ve been making sauce about once a week and freezing any extras. I guess that counts a little bit.

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  4. Karla on November 19, 2014 at 7:15 pm

    The day before it snowed, I cut a bunch of parsley before covering the rest of the parsley plants with shredded leaves. The stalks went into a chicken stock, and the leaves were chopped fine in a food processor with just enough olive oil to keep the blades going and then frozen in small canning jars.

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  5. sarah on November 19, 2014 at 10:26 pm

    Do you just sautee & freeze? The skins don’t bother you?

    Reply to sarah's comment

    • Susy on November 20, 2014 at 8:50 am

      The skins don’t bother me, I only remove skins if I’m making canned roasted red peppers.

      Reply to Susy's comment

  6. Kris Engebretsen on November 20, 2014 at 4:15 am

    How do you prepare the peppers for freezing? What are you sauteing them in? Do you have to cook them first? Thanks so much.

    Reply to Kris Engebretsen's comment

    • Susy on November 20, 2014 at 8:49 am

      I just cut them and lightly sauté them in lard (you can use olive oil or whatever form of fat you prefer). Then I freeze them. You should lightly cook them before freezing.

      Reply to Susy's comment

  7. Jennie on November 21, 2014 at 3:11 pm

    Did you make any pickled peppers? I love those!

    Reply to Jennie's comment


This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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