Recipes

Freezing Onions and Peppers


Servings: 1/2+ a gallon
4 bell peppers (red, orange, yellow and/or green)
1 1/2 onions
+ remove the stem, seeds and whitish membrane from the peppers
+ cut them into as close to 1/4 x 2 inch segments as you can get
+ cut tops and bottoms off of onions and remove skins
+ quarter onions and remove any clumps from the onion cores
+ separate the onion layers
+ put a layer of freezer paper or a silicon baking mat in a baking sheet
+ lay onions and peppers in single layer and separate them so they do not touch
! this may take three trays. You can stack them.
+ place in the freezer for at least 2 hours
+ place in a freezer bag and toss in the freezer.
! These will keep for up to a few weeks. The less air in the bag the longer they will last.

BitTip


Facebook Feed

Google+ Feed

Twitter Feed

CookScratch This Mexican restaurant makes its own sour mix, from scratch. https://t.co/fk2MmcD0bi
CookScratch Do people actually use Crisco to make biscuits? No idea. But we ended up with some and I feel adventurous. https://t.co/aRMYVF81B7
CookScratch Scratch pasta and gravlax. A tasty cold pasta dish. Next time zucchini noodles and some fresh dill. https://t.co/P7efmMSKhm
CookScratch Cooking shows "make your own stock" Rachel Ray <pours from container of her "stock">. Have you read the ingredients of her stuff?

Contact Us

Email us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Facebook

Google+

Twitter