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Message
Storing jalapenos until pickling time
Posted on 7/1/19 at 7:35 pm
Posted on 7/1/19 at 7:35 pm
Evening y'all.
I have three jalapeno plants. One of them is loaded with big and ripe jalapenos that are ready to be picked (they're starting to turn red). The other two are growing jalapenos in big bunches, but the peppers are still small.
How can I store the ripe peppers from my one plant until the peppers from the other two are ready? Could I just freeze them and then thaw them? Thanks.
I have three jalapeno plants. One of them is loaded with big and ripe jalapenos that are ready to be picked (they're starting to turn red). The other two are growing jalapenos in big bunches, but the peppers are still small.
How can I store the ripe peppers from my one plant until the peppers from the other two are ready? Could I just freeze them and then thaw them? Thanks.
2
Posted on 7/1/19 at 9:53 pm to Tornado Alley
freezing should be fine, they should maintain most of their crunch. But i would not freeze then take them out only to decide to refreeze.
Posted on 7/1/19 at 10:28 pm to soileau123
quote:Since water expands as it freezes, maybe allow a slight bit of air drying/dehydration (day or 2) before freezing. Should help to prevent bursting the cellular structure and maintain the rigidity upon thawing.
freezing should be fine, they should maintain most of their crunch.
Posted on 7/2/19 at 8:20 am to soileau123
quote:
freezing should be fine, they should maintain most of their crunch
I don't think so. I've frozen bell peppers before and they come out like mush when defrosted. Absolutely no crispness, especially if wanting to use for pickling where you want them brined, but crispy when bit into.
ETA: To test it out, put a couple in the freezer and then thaw them to see how the come out.
This post was edited on 7/2/19 at 8:21 am
Posted on 7/2/19 at 9:17 am to Tornado Alley
Freezing will result in mush.
You can refrigerate them for a week or two, but they're going to soften. Best bet is to pickle in small batches as they ripen. Do a jar or two now, then make another batch when you have more ripening.
You can refrigerate them for a week or two, but they're going to soften. Best bet is to pickle in small batches as they ripen. Do a jar or two now, then make another batch when you have more ripening.
Posted on 7/2/19 at 9:22 am to hungryone
quote:
You can refrigerate them for a week or two, but they're going to soften. Best bet is to pickle in small batches as they ripen. Do a jar or two now, then make another batch when you have more ripening.
This.
quote:
Freezing will result in mush.
Cut them in half, remove the seeds. They will last a very long time and will not be mushy. Did this for many years to have fresh peppers to stuff deer roast in the fall.
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