Preserving peppers can be challenging, and without the right techniques, you might find your peppers losing their flavor, texture, and nutritional value.
Beyond losing their taste, improperly preserved peppers can lead to waste and even food safety issues. Research shows that improperly stored peppers can become breeding grounds for bacteria, leading to potential health risks.
So today, I will share evidence-based tips on how to preserve peppers effectively, ensuring they retain their flavor, texture, and nutritional value for a longer period of time.
Introduction to Preserve Peppers
Preserving peppers is a great way to extend their season and enjoy their flavor even after summer has ended. Peppers like jalapeños, serranos, bell peppers and more can be preserved through canning, pickling, drying and more.
This allows gardeners and food lovers to continue using peppers in cooked dishes, salads and more for months to come.
Benefits of Preserving Peppers
- Preserving peppers yourself allows you to control ingredients like salt content and flavor profiles
- Home-preserved peppers are cheaper than store-bought pickled or dried peppers
- Canning, picking, and drying peppers is a great way to use an abundant pepper harvest
- Preserved peppers make excellent gifts for friends, family or parties
Canning Peppers
Canning is a convenient method for preserving peppers that maintains their texture and flavor. The process uses high heat to kill bacteria and enzymes, locking in nutrients.
Equipment Needed for Canning Peppers
The basic supplies needed for water bath canning include:
- Canning pots (with fitting lids for the jars)
- Mason jars (Pint or quarter sizes)
- Lids and screw bands
- Jar lifter
- Lid lifter
- Bubble remover
- Mixing spoon
Preparing Peppers for Canning
Peppers can be canned whole or in strips after being washed, stemmed and de-seeded for less heat. Thinner slices or strips will process faster than chunks or whole pieces. Bell peppers should be blanched first to loosen skins before canning.
Canning Procedure
- Fill the canner halfway with water and bring it to a boil.
- Load filled jars into the canner using a jar lifter. Make sure jars aren’t touching each other or the bottom of the pot.
- Once canner is boiling, process pints of peppers for 30 minutes or quarts for 35 minutes.
- Turn off the heat and let the jars sit in the canner for 5 more minutes before removing them with a jar lifter.
- Allow sealed jars to cool undisturbed for 12–24 hours before storing.
Storing Canned Peppers
Properly canned peppers can be stored in a cool, dark place and enjoyed within 1-2 years. Be sure to check lids periodically to ensure an air-tight seal is still present.
Recipe Ideas for Canned Peppers
Here are some tasty recipes for putting canned peppers to use:
- Pepper medley: a colorful mix of sliced bell peppers, jalapeños and serranos for salads, fajitas or omelets.
- Pepper salsa: Blend canned peppers with onion, garlic, tomatoes and seasonings for a snackable homemade salsa.
- Pizza peppers: Top homemade pies or flatbreads with drained canned peppers and mozzarella.
- Pepper poppers: Stuff whole canned jalapeños with cream cheese and wrap in bacon for a crowd-pleasing appetizer.
You might like: Jalapenos in Containers? Beginner’s Guide to Success
Picking Peppers
Pickling involves brining fresh veggies like peppers in a vinegar solution, which helps them last upwards of a year in the fridge. It also boosts their flavor with tanginess.
Types of Pepper Pickles
- Quick pickles: Use a quick brine (24 hours or less) for Crisp results with fresh vinegar taste.
- Fermented pickles: A long brine (1+ weeks) allows for lactic acid fermentation that softens peppers and creates complexity.
Equipment for Pickling Peppers
The basic equipment for large-scale pepper pickling includes:
- Pickling or canning pots
- Wooden spoons
- Mason jars
- Jelly/pickle jars
- Airlocks or weights (for fermenting)
Brine Ingredients for Peppers
- Distilled white vinegar
- Water
- Salt
- Spices like dill, garlic, and red pepper flakes, to taste
Preparing Peppers for Pickling
Thoroughly wash and dry peppers before pickling. Jalapeños and serranos can be kept whole, but larger peppers like bells are often sliced, quartered, or cut into strips for better brine coverage.
Quick Pickle Pepper Procedure
- Bring brine ingredients (vinegar, salt, water, and seasonings) to a boil in pot.
- Pack washed peppers tightly into clean jars, leaving 1/2 inch headspace.
- Pour hot brine over peppers, covering them fully and leaving 1/2 inch headspace.
- Seal jars securely and refrigerate a minimum of 24 hours before eating. Store up to 3 months.
Fermented Pepper Pickle Procedure
- Create brine with salt dissolved in water. The ratio is 2-3 tablespoons salt to 1 cup water.
- Submerge washed peppers in jars, pour brine over, and add airlock or weight.
- Ferment peppers 1-4 weeks, checking periodically, until flavors mature.
- Seal jars and refrigerate up to 1 year.
The main differences between quick pickles and fermented pickles are the brining time and end flavor profile. Quick pickles retain a fresh crunch while fermenting softens peppers and adds probiotic benefits.
Drying Peppers
Drying is another simple way to preserve peppers that doesn’t require any special equipment other than an oven, dehydrator, or sun. Let’s explore the various drying methods.
Drying Methods for Peppers
- Oven: Slice or halve peppers and arrange in single layer on baking sheet. Dry at lowest temperature (200°F) until leathery, about 2 hours.
- Dehydrator: This offers the most control as it circulates low heat evenly. Follow manufacturer’s instructions, usually around 115°F for 6–12 hours.
- Sun: Lay slices on racks and leave in full sun for 1-2 weeks, bringing in at night. Rotate for even drying.
Equipment for Drying Peppers
- Baking sheets or dehydrator trays
- Knives (for slicing peppers)
- Dehydrator (optional, but best method)
- Food thermometer (for oven use)
- Racks (for sun drying)
Preparing Peppers for Drying
Wash and dry peppers completely before slicing or chopping them 1/4 to 1/2 inch thick for quicker drying times. Remove stems and seeds if desired.
Checking for Dryness
Peppers are done drying when they’re brittle enough to snap in half but still supple enough to not shatter into crumbs. Check periodically towards the end of the estimated time.
Storing Dried Peppers
Once dried and cooled completely, dried peppers can be stored in airtight containers in a cool, dry place or in the freezer for 8–10 months.
Fermenting Peppers
Lacto-fermentation is another method for preserving peppers that enhances their flavor through beneficial bacterial action. It produces results similar to long-term pickle brining.
Equipment for Fermenting Peppers
- Fermentation crock or sealable jar
- Weights like jars filled with water (to keep veggies submerged)
- Airlock (optional but enables monitoring fermentation)
Ingredients for Basic Brine
- Salt (2–3 tablespoons per 1 quart water)
- Water
- Peppers and optional seasoning veggies
Fermenting Procedure
- Wash and slice peppers 1/4 inch thick
- Pack into jar tightly, along with brine covering 1-2 inches above solids.
- Seal with airlock or weight to submerge peppers fully.
- Ferment 2-4 weeks at room temperature, checking periodically.
- Refrigerate to stop fermentation. Will last 6–8 months.
Fermented peppers develop enhanced flavor profiles through lactic acid bacteria breaking down their cell walls.
Final Touches
Following some preservation best practices will lead to successful batches of canned, pickled, dried or fermented peppers every time:
- Only use high-quality, fresh peppers free of bruises or spots
- Follow research-backed time and temperature guidelines exactly
- Check seals on stored jars and discard any with signs of spoilage
- Label jars or bags with contents and preservation date
With a little know-how and the right techniques, anyone can preserve the flavor of fresh peppers to enjoy long after garden harvests have ended.