How to freeze bell pepper for the winter

The content of the article

• How to choose bell pepper for winter harvesting
• What kind of dishes do you need
• Recipes with photos
• In pieces
• Whole Stuffing Freeze
• Frozen with dill and parsley
• Semi-finished product of peppers stuffed with meat and rice
• Freezing Baked Bell Peppers
• Video

Weather conditions in our country do not allow to grow fruits and vegetables year-round. In the summer, we can eat an unlimited number of fresh fruits, saturating our body with the necessary vitamins and minerals, but in the winter, most people suffer from a lack of nutrients in the body. Many housewives try to preserve the summer gifts of nature by canning or freezing. It is important to note that frozen fruits and vegetables, for example, such as bell peppers, practically do not lose their vitamin qualities.

How to choose bell pepper for winter harvesting

In order for the vegetable to be stored for a long time and not lose its beneficial properties, you need to know what fruits to choose for freezing, for this, use the following recommendations:

1. The peel of the vegetable should be smooth, without dents, wrinkles, scratches, cracks. Flaws in the fruit indicate improper care or prolonged storage in unsuitable conditions.
2. Pay attention to the stalk of the vegetable, it has a juicy green color in freshly picked sweet pepper.
3. Spots of white or brown color on pepper indicate a harmful effect on it. The vitamin composition of this fruit is very low..
4. Fresh, juicy fruits have more weight than stale.
5. The pulp of the fetus must be strong and thick..
6. Black spots on pepper indicate vegetable diseases during growth.
7. When buying a vegetable in supermarkets, pay attention to how it is packed, whether there is moisture or water drops inside the package. These fruits do not like moisture, quickly deteriorate.
8. The color of bell pepper indicates its positive properties:

• Most vitamins and carotene have varieties of red pepper. The sweetest red vegetable.
• Yellow varieties are useful for people with problems of the cardiovascular system. This yellow vegetable is good for children, it contains a lot of phosphorus, which contributes to the proper formation of bones..
• Green is the lowest-calorie, it contains vitamin K, which increases blood coagulation, improves its composition.

9. For stuffed peppers, pick medium-sized, elongated fruits.

10. For stews, salads and stews, prepare peppers of different colors, so that after saturate the dish with bright sunny colors.

11. Green pepper is used only for fresh consumption, after heat treatment it begins to slightly bitter.

12. For harvesting in small pieces, use large-sized fruits, its walls are thick, and after thawing, it will retain its integrity and vitamin properties.

What kind of dishes do you need

To freeze, prepare the following inventory:

• If you have removable pallets of different depths in the freezer, set aside the average height for the pepper.
• If the freezer has only standard built-in shelves, prepare a plastic tray, tray, or flat container that will not freeze to the freezer walls.
• Pre-coat all pepper dishes with a clean cotton cloth..
• Already completely frozen vegetable is placed in tight bags.

Recipes with photos

Sweet pepper freezing is an alternative to canned vegetables. Indeed, when frozen, the maximum amount of nutrients is preserved, and the consistency, color, and taste of a thawed product are no different from fresh ones. There are several ways to freeze sweet pepper – whole, sliced, with herbs. We will talk about them further.

In pieces

A great addition to stews and salads in the winter season will be multi-colored frozen slices of bell pepper. Duration of storage from 4 to 6 months. For cooking, we need:

• Sweet pepper (different colors) – 2-3 kg.
• Water.

Cooking method.

1. Choose good ripe fruits without damage. Go through them, rinse in running water, cut the stem out with a knife, remove the seeds.
2. Cut each pepper as you like – into halves, quarters, rings, half rings, cubes, straws.
3. Cover the pallet with a clean cotton cloth, put peeled pieces of vegetable on it.
4. Place the sliced ​​tray in the freezer for 48 hours..
5. At the end of time, harden the cured sweet pepper in thick plastic bags, close tightly. Send to the freezer.

Whole Stuffing Freeze

In Soviet times, stuffed peppers were equated with a festive dish, it was prepared for a special occasion. To pamper his relatives with delicious, satisfying stuffed peppers in the winter, he was pickled in three-liter jars. But the amount of pickled vegetables in the jar was often not enough for a huge family, or vice versa, was in abundance and had to cook something else, and the taste of this pepper from fresh is significantly different. We suggest you use the modern, rational way of harvesting the whole pepper for stuffing.

Ingredients:

• small Bulgarian long pepper – 23 kg;
• water.

Method of preparation No. 1:

1. Wash the fruits, dry them with a paper towel, remove the stem and seeds.
2. Put the fruit on a tray prepared and covered with a cloth.
3. Send to the refrigerator freezer for 1-2 days.
4. Then pack portions of the frozen product for compactness and convenience, pack tightly. Put in the freezer.

Method of preparation No. 2:

1. This option requires more time to prepare, but the pepper turns out like fresh. Washed vegetables, cut out hats with a knife and set aside, remove seeds.
2. We put a pot of water on fire, bring to a boil.
3. In boiling water for half a minute we dip all the peppers. Thanks to this heat treatment, vegetables will retain all their vitamin properties, do not lose their shape when frozen.
4. We put the processed peppers into each other and pack them in bags. To them we add caps of peppers.
5. We send everything to the freezer.

Frozen with dill and parsley

Greens will give the pepper a special rich aroma. For harvesting, you need to take young only chopped parsley and dill. For cooking, we need:

• Bulgarian pepper – 2-3 kg;
• Dill – 150-200 g;
• Parsley – 150-200 g;
• Salt – half a teaspoon.

Cooking method:

1. Well-washed greens leave to soak for 5-10 minutes in a large bowl with cold water.
2. Then gently drain the water and fill in a new one for another 10-15 minutes.
3. After dill and parsley, pull out of the water, shake. Dry the greens, however, make sure that it does not begin to fade, then grind it.
4. In the meantime, prepare the pepper. Wash it, remove the seeds, the stalk, cut, as you need (cubes, straws, etc.).
5. Separate a thin layer on a tray of medium depth pepper, on a flat tray – chopped greens. Send for a day in the freezer to freeze.
6. At the end of time, take out the trays with vegetables and herbs.
7. Mix pepper, dill, parsley evenly, pack in bags, pack tightly.
8. Freeze until winter.

Semi-finished product of peppers stuffed with meat and rice

In winter, it is pleasant to pamper your relatives with summer dishes, but you need to take care of their preparation in advance. Stuffed peppers with rice and meat, cooked quickly and easily. If you have a freezer at home, use the following recipe for a hearty meal. Essential ingredients for a family of three:

• Sweet pepper – 9-10 pcs.;
• Minced meat – 500 g;
• Round rice – 100 g;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Salt, seasonings to taste.
• Vegetable oil.

Cooking method:

1. In a pre-washed pepper, remove the hat and seeds.
2. Peel carrots, onions, finely chop, lightly fry in sunflower oil until a golden crust is formed.
3. Boil rice until half cooked, rinse with cold water.
4. In a bowl with minced meat, add frying, half-cooked rice, season, salt. Mix everything thoroughly.
5. Stuff the pepper stuffed.
6. Put the stuffed vegetables in bags, pack well. Send to the freezer for storage.

Freezing Baked Bell Peppers

Baked frozen peppers are very tasty. In winter, such vegetables are simply thawed, watered with vegetable oil, seasoned with garlic, spices and served as a finished dish. For cooking, we need:

• Pepper – as required, without proportions;

Cooking method.

1. Pre-washed and peeled seeds and stalks are laid on a baking sheet.
2. Vegetables sent to bake in a preheated oven to 180 degrees, for 30-40 minutes.
3. Then we put the finished peppers in a saucepan and leave for half an hour to insist.
4. After they remove the skin from them, put them in plastic containers, tightly close the lids. Sent to freeze before winter.

Video

Among modern housewives, it is very popular to freeze vegetables. Unlike preservation, pickling, the vitamin composition of frozen fruits is not destroyed, and the freezing procedure does not take much time, effort, and does not require special knowledge. Anyone can cope with this task at home, but for a good example, we recommend that you watch the following video.