Preserving red bell peppers and other garden vegetables for winter eating.
We always have an abundance of just slightly blemished sweet red peppers, one of our family's favorite vegetables to cook with, winter or summer. When it comes to preserving red bell peppers we core and chop the peppers, spread the pieces in a single layer on a cookie sheet and then freeze them. When frozen, we seal them in a plastic resealable bag and enjoy peppers all winter long.
Fresh basil is another thing we preserve for our soups and casseroles in the winter When it is abundant, we puree it with enough oil to make a duck paste, then freeze it in ice cube trays. One cube will season a sauce, more will make a lovely pesto.
— Annelle Durham
Upper Lake, California
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