When fall’s first frost is on the horizon—or the garden simply gives you more bell peppers than you can use at the moment—freezing them is one of the easiest ways to save bell peppers for later use. Frozen peppers are convenient, colorful, and ready for soups, stir-fries, casseroles, fajitas, sauces, omelets, and skillet meals. The process is simple: wash, seed, cut, freeze, and store. With a little preparation, your homegrown peppers can stay useful long after the plants stop producing. In this article, you’ll learn how to freeze bell peppers from the garden and get plenty of tips for success.
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I will admit, I was skeptical about learning how to freeze butternut squash. As a winter squash, butternut is a good storage vegetable. When harvested, cured, and stored properly, it will keep in a pantry or dry area for months. So why should I bother to learn how to freeze butternut squash if it stores on the shelf for so long? Well, since I’ve started preserving this vegetable in this way, I’m a frozen-squash convert. In this article, I’ll explain why you too might want to freeze your butternut squash and how to harvest and prepare the squash, and I’ll offer a step-by-step guide to freezing squash cubes. If you’re interested in freezing mashed squash, I’ll cover that, too, along with a few other tips to help you learn how to freeze butternut squash with success.
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