Green peppers

[darkrooster]

I'm not sure if this question has been asked before but here goes. Can one can green peppers for future use in chili and other stew / crockpot meals? We have a one gallon ziplock bag of chopped frozen green bell peppers (individually bagged by pepper inside the gallon ziplock) in our freezer from our garden with many more peppers to come. I was just worried about freezer burn on the them and how we could get more shelf life out of our harvest. Any thought or suggestions are greatly appreciated. Thanks.

Darkrooster

[Anon001]

I've never canned my peppers. But, I just looked in the Ball Blue Book of Preserving and if I read it correctly, you can pressure can peppers in pints and half-pints but not quarts.

Do you have a Ball Blue Book? If not, you should have one.

[CanNerd]

For green peppers, with anticipation of adding them to recipes (including canning recipes) later, freezing is still the best way to go. You can avoid the freezer burn by using vacuum-sealed bags -- FoodSaver, Reynolds Handi-Vac, or the Ziploc manual sealer.

I save both sliced and chopped, fast freeze them so they don't bunch together, and then they are available at any time a recipe calls for fresh peppers.

If you 'can' them then they are cooked and it will limit what you can use them for.