Pat Fan, first of all I hope you, your family and friends were spared the horrible tornado last week. God bless
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Anyway, I seem to get a lot of peppers in the summer. Blanching is definately recommended for long term freezer storage. However, I usually course chop them and freeze them very tight; squeezing as much air of out of the bag as possible. To me they taste just fine in omelets, stews, chili, and they worked for Philly cheese steaks too. Maybe I've been lucky, they've never been soggy or fallen apart in the recipe.
:Anyway, I seem to get a lot of peppers in the summer. Blanching is definately recommended for long term freezer storage. However, I usually course chop them and freeze them very tight; squeezing as much air of out of the bag as possible. To me they taste just fine in omelets, stews, chili, and they worked for Philly cheese steaks too. Maybe I've been lucky, they've never been soggy or fallen apart in the recipe.
I swear, I've planted peppers every year since I've gotten married (so 9 years now) and every single year I get one, tiny, pathetic little green pepper. I finally threw in the towel this year.
