Banana peppers are a versatile and tasty veggie that is often used for pickling or to add sweet and zesty flavor to meals. Unfortunately, banana peppers are only in season from late summer to fall. Learn how to freeze banana peppers in a few simple canning crisp banana peppers, and use those frozen banana peppers in future meals all year round. Unlike jalapeno peppers and chili peppers, sweet banana peppers are not considered a hot pepper.
They have a mild kick with very little heat and are considered a sweet and tangy addition to sandwiches, salsa, and salads. After harvesting, sweet and hot banana peppers only last approximately one week in the refrigerator before they begin to spoil. Knowing the different methods of food preservation such as canning, making pickled peppers, or freezing ensures that you have an abundance of tasty peppers ready to eat. How to Freeze Banana Peppers If you’ve got a bumper crop of banana peppers, or even bell peppers, jalapenos, chilies, or cayenne peppers from your pepper plants, instead of using a canner, you can easily store banana peppers or other kinds in the freezer and include them in future meals. Storing peppers by freezing is an excellent way to keep them for your favorite recipes, even months down the road. We have several freezing methods you can use, whether you desire them whole, sliced and diced, or cooked. Picking and Preparing Banana Peppers for Freezing There are many benefits of jalapenos, banana peppers, and other hot pepper varieties.
