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My habanero plants are growing like crazy this year & I have more than I can use at one time. I usually make the big-batch Habanero Gold pepper jelly with them, but right now, I simply have more than I can process.
Do you think I can chop them and then freeze for later use? Or can I even freeze them whole? I'm a little worried about how the texture would be & if they'd be too watery.
Peppers freeze, but don't do em whole- you see bags of diced bells in grocery freezers all the time, when I do have a garden - I pick what I have for the day and add em to an ongoing bag til the bag has enough to suit me, then I also date first peppers to last peppers I added to the bag- usually takes me a week to fill my freezer bag...
Thanks for the info. I've been running the peppers through the food processor & sealing them in bags in the quantity I need to make a batch of jelly. That way, I can just pull out the exact amount I need.