Preserving Bell Peppers – 3 Easy Steps

Preserving Bell Peppers is actually very easy to do. Follow these simple steps to have that great green pepper flavor for your cooking all year long.

Preserving Bell Peppers

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We love green bell peppers!  Almost any meal tastes better with a few bell peppers in it.  We use them in soups, salads, casseroles and stir fries.  Preserving bell peppers is actually very easy to do.  Every year we try to get 3 or 4 gallon sized bags of them in the freezer.  And every year we always want more!

Preserving Bell Peppers 1

Over the years we have tried several different varieties of bell pepper.  We have finally landed on one that seems to do well in our garden.  It’s call Yolo Wonder and is an heirloom variety.  They produce really well in our climate and are easy to start early from seed.

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This year we decided to ramp up our production of bell peppers.  We planted 12 starts in mid May and now they are producing like crazy.  For the last couple of weeks we have been getting 3 to 5 pounds each week.

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Preserving Bell Peppers

Preserving bell peppers couldn’t be easier.  Bell peppers are one of those veggies that handle the freezer really well.  Simply wash them very well and them cut them in half and remove all the core and seeds.  The seeds usually come out by simply washing them off in the sink.

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Cut them to your desired size (we like to cut them up into small chunks).  And then spread them out flat on a cookie sheet.  Be sure to grease or spray the sheet first to make them easy to remove once they are frozen.   Place the cookie sheet in the freezer over night.  We always “pre-freeze” them like this, it allows each piece of pepper to freeze individually and makes them so much easier to deal with later.  That way you can just remove what you need and you don’t have this big frozen hunk.

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Once they are frozen you can simply put them in a plastic freezer bag that you can open and reseal any time.  We have found that preserving green peppers frozen this way will get them to last at least a year, although it’s not often they make it that long around here!!

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Always remember when you are preserving foods to check the most recent preserving instructions.  You can get them from the USDA, your local county extension agency or from a recently published book.  We love the Ball Complete Book of Home Preserving and use it all the time.  If you are interested in getting an updated copy you can buy them on  I’ve added the Ball Blue Book to my recommend book list you can click there and it will take you right to Amazon where you can order your copy.

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  1. Jenny August 16, 2012 10:18 am Reply

    That is very lovely peppers you picked! I’m using ours for salsa right now and in fresh meals, but will try to freeze some for winter as well.

  2. Patsy August 16, 2012 11:15 am Reply

    Very nice! I am having a really good pepper year too; so good to have plenty for using all year!

  3. Mrs.Pickles August 16, 2012 1:27 pm Reply

    what a great idea never though of perversing my peppers!

  4. GrafixMuse August 16, 2012 5:00 pm Reply

    I am growing Yolo peppers for the first time. They seem to be doing really well. I like to freeze my peppers the same way. It’s so nice to grab a few handfuls as needed to toss into stews or the frying pan.

  5. Nancy Davis August 16, 2012 8:16 pm Reply

    Nice harvest of peppers. I like to freeze mine too but mine did not grow this year! Boo hoo! Nancy

  6. Robin August 17, 2012 4:52 pm Reply

    I’m having a horrible bell pepper year. It’s a good thing we still have some in the freezer from last year.

  7. Liz August 18, 2012 3:42 am Reply

    I have to admit not liking the green peppers that much – I always wait for them to turn red at mwhich point I eat them by the bucket load.

  8. Jenny August 19, 2012 10:39 pm Reply

    That’s what we’re doing with bell peppers too – freezing them for winter after choping into slices and dice.

  9. Linda May 27, 2016 2:59 am Reply

    Peppers & tomatoes & eggplants should not be grown in the same place every year. You should rotate between 2 or 3 plots. Otherwise the blight builds up in the soil & you end up with infected crops, blighty plants, and very poor yields.

    • Mr. Stoney May 27, 2016 8:57 am Reply

      Linda, Yep this is very true!! I have my beds set up in a 3 year rotation so that these types of plants are only in the same spot every 3 years! BTW, crop rotation is necessary with all crops, not just the Solanaceae family.

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